Wow, I can't believe it's been months since I last wrote. My apologies. I should be more committed to writing as I am to cooking.

Something I meant to say last time was that milk infused with bay leaf really makes a superior tasting white sauce, or béchamel sauce. While the slice of onion also makes the final product tasty, which could be replaced by garlic or shallot, the bay leaf is indispensable. It not only gives complexity to the sauce, but takes away the raw milkiness of milk. If you have sensitive taste buds about milk like I do, you would know what I mean.

Nutmeg, too, gives complexity to the taste. Mmm...the world of herbs and spices awaits. So much to learn!

This is a short post, I know. But I'll be back! (Can anyone say that without hearing Arnold Schwarzenegger's voice? Hahaha)