Confession. I never measure anything when I cook. Unless I'm baking, of course, because baking requires precise measurements (which is probably why I rarely bake!) When I started writing this blog I was told I *had* to give measurements when writing out recipes.
Really? Well damn! I cook by smell, by taste, by experience, by trial and error. I'll taste something that's doing its thing on the stove and ask "what's missing? What would ramp this up?" and start literally sniffing through all my spices until I find IT. So if you do try any of my recipes, remember to smell and to taste and remember that my measurements are approximate. To me, cooking is an outlet: relaxing, creative, passionate, inspirational ! Too corny? Okay, I'll digress.
I started cooking for my family when I was a tween (and before that term even existed). My specialty back then was chili. HOT chili. Hot to the point where none of us could eat it chili. That was before I learned that spices develop and meld as they cook over time. Like, how people always say "It'll taste even better tomorrow"...
That may be true, but I want to eat it TODAY. And Hubby doesn't "do" leftovers (little does he know...but that's a secret for another time). So I tweak and I add until whatever it is tastes just right. To ME. It may be too hot for you, or it may not be hot enough or sweet enough or whatever...that's why I view recipes as suggestions, inspirations, rather than an exact measured science. (Oh! Alton Brown if you're reading this please forgive me! You know I love your scientific mind! and your adorable glasses! )
After WLS a few years ago, flavors became even more important; if you're eating less than a toddler, every little bite had better well taste amazing.
People have told me that they don't know how to cook, or that they wish they could eat at my house every night, that I should open a restaurant (HA!), or that they just need some new ideas. I've had some male friends who made a game of asking "...and what would you do with X-ingredient..." and nearly hit orgasmic drooling as I'd describe a particular preparation of X-ingredient. (Yeah, I don't hangout with them anymore...it was a little too disturbing!) But the point here is that I was, and still am, surprised by how many people stress out about food and spices and combining them and just creating meals. I mean eating is something you have to do every day. Why waste it on expensive frozen and/or boxed crap when you can eat fresh delicious foods for less money and in little time?
A couple of summers ago my 20-something step-daughter asked me to teach her to cook. She's even more of a picky eater than her father, and aside from Burger King she didn't like anyone's cooking EXCEPT MINE. (Of course I puffed up in self-depreciating pride while secretly pumping my mind fist!) So she started coming over nearly every night, bought a notebook to write out instructions and ingredients, asked interesting questions, and we had a great time drinking martinis and discussing food.
Only one HUGE problem: she had SUCH an aversion to touching raw chicken ("it's sliiiimy!"), or ground beef ("it's like brains!"), or steak ("but...but there's blood!") She would physically shudder and nearly vomit every time I handed her a knife.
Needless to say, the lessons didn't last long and I ended up doing what I love best: preparing food. But her company - and the martinis - were fun and fabulous that summer!
So I guess I said all that ~ if you've actually read this to the end ~ to tell you THIS: I am no walk-on-water food Guru. Yes, modesty aside, I do know that I can cook and I love love love to do so, and if you don't like to cook or do and are looking for ideas, I hope you come round again to visit. Tell me your favorites, ask a question or share your ideas (thanks CDH for the suggestion of adding lentils to the Greek Wraps!)
Since Hubby is out with The Boys tonight and I'm not cooking (I think Cooking For One will have to be a future post), for now I'll just leave you with some adorable pics of Sous Chef Lily...
What? No dishes for me to clean?
Mmmmm.....is that for ME?!?
Bad-ass 8 pound lobster I murdered & ate
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