Step One: Admittance
I, Katie Witherspoon, am a horrible cook. 
That was easy enough.

Step Two: Recognizing a greater power that can give strength
I recognize that this blog will be a kind of therapy; a place I can express my feelings without fear of prejudice or judgment.
Please do me a favor and leave nice comments.

Step Three: Examining past errors 
I have had a long history of cooking mishaps, but perhaps the worst involved an ex of mine and a chicken. It all started out innocently enough. I was going to make a chicken dish straight from a box. Simple, right? I thought so too, until my inability to read directions became apparent. The result? Bland chicken that couldn’t be saved. My romantic meal for two ended up including two Whoppers at Burger King.
I keep telling myself it’s the thought that counts. All that really matters is I wanted to make the dinner, the fact that I ruined it is obsolete. 

Step Four: Learning to live a new life with a new code of behavior
I must now realize that as a college student, at some point I will run out of meals on my meal plan and be forced to fend for myself. Because of this, it is crucial I learn to prepare a dish that won’t give me food poisoning. 
I wonder how long I could survive off of Spaghetti-O’s and Mac n’ Cheese...

Step Six: Helping others that suffer from the same addictions or compulsions
To all of those that suffer from Bad-Cook Syndrome in silence, join me on my journey to overcome my poor cooking habits by baking my way through some of Patricia Moore-Pastides’ recipes. Could I be USC’s very own Julia & Julia?
Stay tuned to find out how close I come (to burning down West Quad).

Recipe #1 (maybe): Honey frozen yogurt
Serves 8
2 cups plain Greek-style thick yogurt (nonfat works fine)
3/4 cup honey
1/2 cup buttermilk (skim or low fat works well)
• In a large bowl, stir together the yogurt, honey and buttermilk until all the ingredients are well blended and smooth.
• Chill the mixture in the refrigerator until it is very cold and then transfer it to an ice-cream maker.
• Process until the mixture thickens, approximately 25–30 minutes. Transfer it to a flat airtight container and freeze to firm. Five to 10 minutes before serving, take the yogurt from the freezer and let it sit on the counter to soften a bit.
--from Moore-Pastides’s book and thestate.com