One of my New Year’s Resolutions a few years ago was to give up doing New Year’s Resolutions. Now I just make and break resolutions all year through! Right now, one of my mini-resolutions is to become a culinary and organizational genius.What’s that mean? I need to cook and clean more. Therefore, the last few weeks I’ve been making an effort to cook new dishes and “weed” various collections throughout our house. Therefore, I’ve decided to bring my blog back and document my progress – if nothing else than for my own amusement.The most recent culinary experiment was Korean-Spiced Beef and Cabbage Rolls – a recipe that I saw last year in Cooking Light magazine. It was winning recipe from one of their readers that was inspired by my husband’s favorite food from Nebraska – the Runza! I spent a good part of Saturday afternoon putting this recipe together and, thankfully, Stacy helped by making dessert – a rum pound cake also from CL. The dish was relatively easy to make – just a little more time consuming that I would usually like.Honey was one of the dough’s main ingredient, resulting in a light, sweet dough that I would consider using for other dishes as well. Overall, the Korean flavors were tasty, yet subtle. I would like to experiment with making the rolls smaller to create more of an appetizer snack bite, although I hope they won’t be too hard to fold together. Additionally, I want to try adding different things to the filling – more vegetables and a little cheese.The rum pound cake was carefully created by Stacy as he channeled his inner chemical engineer. It turned out ok – our favorite part was the mild taste of Captain Morgan’s. Thankfully, a colleague at work shared a similar recipe with me today that might be a good one to try this weekend.