I have been keeping something from you. I can’t cook. Well, I can but it’s a struggle and there’s no winging it. I have to have a recipe. Well I can cook Chicken a la Meg which I made up in college. It’s basically chicken, veggies and Ken’s Peppercorn Ranch dressing.
But cooking is such a struggle for me. I am blessed with a wonderful husband who is a natural. He can look at frozen meat, flour, and the pantry and whip something up. I look at the pantry and I run.
I am a recipe cook.
I was embarrassed to tell you I can’t cook or worse I don’t really enjoy it (the sucking at it part). But tonight I had an epiphany while making this recipe I found in Martha Stewart magazine.
Epiphany: I have got to cook my grandmother’s recipes in order to write this book. Full disclosure — I’ve been struggling with finding the right way to tell my grandmother’s, great-grandmother’s, and the Community Kitchen’s story. As Anne Lamott says — there have to be a lot of “shitty first drafts.”
So back to my epiphany…of course I will never find the voice for this book unless I overcome my fear of cooking, which really is my fear of failure.
It was as if Juney said it herself!
So I am going to get my fear of failure butt into the kitchen and cook… no matter how uncomfortable I get. The story is in the discomfort. The story is in the tension. I was reminded of that by a wise woman today. Thank you K.C.
And ya know what…I enjoyed making this meal.
I have to get all my ingredients out first or I panic. And it ain’t pretty when I panic.
Fresh carrot from my garden. I ended up using store bought carrots for this recipe because the carrots I did pull were premature. So I did something clever with them. Is it Pinteresting enough?
I love how carrots smell when they are pulled from the earth.
I replaced fresh basil for parsley. Basil is another beautiful plant. I have a surplus and I keep putting off the harvest. I love going outside to get it.
Pumpkin shadow — that’s me with a fistful of fresh basil
I love this color — reminds me of Fall.
Orange grace. Love the color.
Onions, curry, white beans (I used white beans because I did not have lentils) and rice simmering which went in the meatloaf. I call it meatloaf because I added hamburger meat.
Never without a map… I always need a recipe. Did you know my grandma (Juney) was a recipe writer for Schrafft’s and General Foods?
Juney’s great-grandson. Also my helper. See the excessive three year old use of dish soap? Well, I got frazzled (happens often when I cook) and I sliced my finger with knife.
Ready for the oven.
My favorite part — dinner in