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All right. My podcast partner Diane will roll over in her Lulus when she reads this, but here is my truth: I usually forget the salt & pepper.
I know that S&P are the cook’s most basic tools, but I forget that. I do.
Other things I forget: that I have stuff cooking on the stove. That I have stuff cooking in the oven. That I have food thawing on the counter. That my finger tips work better when they remain attached to my fingers.
Seeing a pattern?
And I can’t promise I’ll ever remember. Maybe I will. Maybe I’ll find room in my head for the most basic of cooking skills. But at this point, my brain just isn’t working that way, and I don’t intend to make room right now. Why? Because the goat escaped and there is chocolate to be eaten and I just discovered Game of Thrones. HELLO, my life is full.
So for now, I cook the simplest of simple things, and when they end up tasting good, I make them again and again. Like the bison butternut bowl.
It dawned on me that there juust may be people like me out there. People that appreciate a phenomenal cookbook and beautiful pictures, but whose brain shuts down after the fifth ingredient. Or any mention of words like “whisk” (pronounced hooo-isk) or “fold.”
Some of us just want to find some good, clean pasta sauce (not to put on pasta, of course, but zucchini noodles made with this) rather than making it from scratch. Some of us want to buy amazing hot sauce rather than blending our own spices. Some of us want to buy delicious pre-made salsa rather than make our own.
Yes, it’s good to know how to home-make those things, and I’ve done that many times. But I don’t always want to do it again. I only have so many fingertips to spare.
For some of us, the simplest foods actually require a how-to. Yes, I want to be told how to make the most simple, stupid-easy recipes. For some of us, putting something in the oven coated in coconut oil having remembered to turn that oven ON is an accomplishment. (Remembering to take it back out of the oven is parade-worthy.) For some of us, cracking an egg while keeping the yolk intact is something we write home about.
Therefore, I hereby commit to blogging the stupid-simple things I make.
Introducing: Good Food for Bad Cooks. Recipes…in the academic sense.