Be afraid, be very afraid. I have decided to do something that I never thought I would do. I have decided to take over control of our kitchen. (Pause for a gasp from the crowd).
Anyone who knows me, knows how silly an idea this is. I have absolutely no feel for cooking. None at all. I can follow a recipe, kind of. I get very flustered when I have to juggle two or three things cooking at once, or time when something goes in or comes out of the oven. Spices scare me. (I have no idea what adding Allspice or turmeric does. Sweet, spicy, sour? Your guess is as good as mine).
I never really saw myself doing this. When people asked me how I was going to spend my time when I retired, cooking was not on the list. Oh, I knew that with Julie still working, and with her schedule, I would have to put something together to eat many nights, but actually cook? No, not me.
So, what has prompted this radical shift? Reality has taken over. With a houseful again it just doesn’t work to start thinking about dinner at 5:30. The truth is that everyone else here is a lot busier than I am during the day. Plus, I am really tired of giving that blank stare when someone asks me, “What are we doing for dinner tonight?” The bottom line is that it was time to make a plan!!!!
We tried a calendar, but that really wasn’t working. Too many empty dates. Max suggested that we decide over dinner who will cook the next night, but that seemed like it was going to get us into an endless round of discussions, and we have enough of those already. There was just nothing to do, but for me to make sure that there is something decent is on the table every night.
Calvin actually started the process when he cleaned out our spice cupboard. It’s amazing how much room you have when you toss items that are long expired. (By the way, is Onion Salt with an expiration date of February 2007 still good?) Julie helped by passing along an article on the well-stocked pantry. Max and Will pitched in by helping me come up with a list of quick, easy to make staple dishes that can be thrown together on those nights when I am too lazy to think very far ahead (and we know that there will be plenty of those nights).
I took my own first step by making an inventory of what we have, throwing out things that we will never eat (“Oh My Gouda Moon Cheese” nuggets anyone?) and making a list of what we don’t have that we should. Next, I have mapped out what we will eat through the rest of the week (tonight is spaghetti in a spicy cream tomato sauce – Max Cooking). Last, but not least, is to cook as necessary!!
I should be honest here. I will have plenty of help cooking. All of the kids, and Julie, will step up and cook if they have a night free (last night Cal made a mean Shakouka). Also, once people know what we are having they are happy to contribute, or even take over, which is a good thing because they are all better cooks than I am (Max is king of the stir-fry and Will owns shrimp). Does my filling in on the nights when they are unavailable make me the head chef? No, (emphatically) it does not. However, I will make dinner when needed and I will decide what I am cooking before 6:00 that evening!!!
So, we see again that there is no way to know on what paths life leads you. You think that you have it all worked out. You think that you know what you’ll spend your time doing, and what you will avoid. Then you hear that “ahem” in the back of your your head telling you that you know nothing (Jon Snow) and you push blindly on ahead. You never know, I might be taking notes while watching Iron Chef soon, but I wouldn’t hold your breath.
I suggest you order the preparation meals where all you have to do is put it in the oven.
Step away from the kitchen. It’s not a safe place for you.
You know me too well.
Hi Tom,
You are beyond this, but my present to all my kids was the book, A Man, A Can, A Plan. Good basic cooking that combines canned food and some that you make. Both boys started that way and quickly became pretty decent cooks (okay one good and one passable). Either way Good Luck!
Thanks. I’ll look it up. I can use any help that I can get.
Yeeeeah ! Way to step into the prevailing winds ! 👍
Wow, I still have nightmare of our kitchen on Green St…lol. Great read Tom, truly stepping out of your comfort zone. Inspiring!
I know what you mean. That overflowing sink was as bad it gets!!!!
Tom, as you know, Trader Joe’s is your friend. For spices, I suggest stepping away from Whole Foods and stocking up at TJ’s. There’s a good selection, and the uniform jar sizes make good use of space.
You know, I am a TJ guy!!!!
You know, I have always said that anyone who can read can cook. Put these on your Christmas wish list: Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samrin Nosrat; The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook’s Illustrated Cookbooks) Hardcover – Illustrated, October 1, 2012; Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites: A Cookbook by Deb Perelman. Most of these you can get used on Amazon. These books have a good bit of “discussion” and are fun to read. Really. Trust me here! You have a houseful of COACHES, so I expect nothing but delicious food!
Your faith in me is appreciated (if possibly misplaced).
Hmmm, I smell a disguise. Your real topic is that you plan to lose weight in 2021 and you’re taking your dear family members on the ride.
I await your entry about how they liked “ Kelp, three ways.”
It was a Freudian slip. I am about to start them on a kelp diet. they just don’t know it yet. You haven’t eaten until you have had Kelp tacos!!!
It’s been a week- how’s it holding up?
So far so good. Last night Creole Shrimp Stir-Fry, earlier in the week Spicy Chinese Chicken in the slow cooker and a Tuna Casserole (without Campbell’s Cream of Mushroom soup). All more than edible if I do say so myself. Now, can I keep it up????