|Ms Mel and ODNT are giving you 10 minutes to write something, anything. Starting…now!|
We all have talents. Writing, photography, drawing/painting, singing. Do we gravitate to what we are good at by trial and error, or do we go with the first thing that we get a sense of reward for?
One ‘talent’ I think it more of a necessity is cooking. What difference is there really between a gourmet chicken dinner and some spices simply sprinkled on and tossed into the oven? Comfort food is rarely difficult, but has the secret parts of preparation (not love…well ok BESIDES love, geez) that make it just right. Probably the reason why I refuse to eat Italian food at most locations.
My introduction to cooking started very young. I watched my parents cook while sitting in the kitchen area, as I wheeled small metal cars along the round white table. Typical Italian fare of course. As time went on I would be allowed to bread the cutlets, season the meat, I still recall handling the squishy ground beef for meatballs, or prepare the sides (usually instant from a box, or canned. Cranberry sauce a la Bart if you get the reference).
In my teenage years my parents were usually working later hours and so my sister and I were the ones who cooked for ourselves. We took the opportunity to mix and match dishes that only a teenage metabolism can appreciate – frozen pizzas and chicken strips, or everything deep fried at once! My passage into adulthood came when I found out Chef Boyardee was a real person who made more than Beefaroni. The innocence of childhood was gone.
In college I learned two things, first cookies. I gained a quick reputation of always having peanut butter/chocolate chip cookies in my backpack. A close friend advised that every woman’s weakness was peanut butter and chocolate. Back then I needed any edge, I had no swerve.
It was also the time that I would look at the way we had traditionally prepared everything and switched it up. There was resistance at first, but then scalloped potatoes do taste many, many times better when made fresh!
At this point, I rarely if ever buy cookies. I have a seafood bisque that soundly defeats any canned variety, and can make in 20 minutes with prep. In a pinch, a spoonful (or just a pinch) of curry can spice up anything, and a big handful of chocolate chips makes it sweeter.
I admit this took slightly longer than 10 minutes with editing incomplete sentences, and finding that double chocolate & cherry brownie picture.