For better or for worse, some of my childhood memories are intensely vivid. Up until quite recently, I’d feared one experience in particular had scarred me for life: my mother forcing a very young me to eat half a corn squash before I would be allowed to have dessert.
Throughout most of my young adult life, the trauma from that night could not be overemphasized when exploring the reasons for my abhorrence of squash. How dare my mother insist upon literally force feeding me – I mean standing over me, shoving fork-fulls of such a grotesque vegetable onto my sweets-craving taste buds!
OK, so perhaps that’s a bit hyperbolic. Still, as a child, in that instant, I remember feeling a unique sense of having been wronged, not only by my mother, but by the squash itself. It would be years – this time literally, for real – before I would ever allow squash the dignity of sharing space on my plate again. When I did, it was a complete accident…
Fast forward a few more years and here I am, a squash-liking, veggie-eating mostly grownup who still loves her dessert, but in a crazy twist of fate actually self-imposes “eat my veggies or no dessert” rules.
Don’t get me wrong, it’s not like I go out of my way to eat squash; I just don’t avoid plates that contain it either. Generally, it has to still be mixed with something else I like to be appealing to me. Which is why this new dish was an absolute win in my book:
I learned how to make some fancy eggs! Honestly, this thing just looks like a giant baked version of my scrambled eggs, but hey, it’s a new skill, right? If this blog were a video game, I’m sure I’d have just unlocked some sort of achievement.
Side note: Since I had no clue where to start with this whole cooking journey, I decided to take advantage of a Groupon deal and bought 12 months of weekly meal planning from eMeals. I opted for the low-carb option since I was already attempting to eat that way, and so far, I’m really liking it. I haven’t actually made any of the meals, but I like the recipes they’re sending me!
In my family, there is no such thing as “too much garlic.” That applies both to the amount of garlic used in a dish, as well as the variety of foods to which garlic may be added. My problem is that while I love garlic and indeed put it in almost everything I eat, I HATE the chore of peeling and cutting fresh cloves. Yet, as even my confused self knows, fresher is better.
- The dilemma: Improve my cooking by using fresh ingredients, starting with fresh garlic.
- The solution: Get over myself and just peel and chop the dang gloves.
- The method: A new trick I discovered, courtesy of one of my aunts.
I’m generally not just a bad cook, but also a lazy one. I suppose there could be a direct correlation between the two, but I’ll not dwell on that right now.
This weekend I decided to tackle both of these issues head on, and learn to cook. I love home-made meals, but it’s gotten to the point that I genuinely look forward to visiting my Mom because (I love her a lot and) it means I get really good food. Recently I’ve been wishing more and more that I could cook like her. The combination of trying to eat low-carb and not really knowing how to spruce up some chicken or beef is making the endeavor monotonous and uninspiring, and I’m not getting anywhere by not practicing. Plus, I’ve heard that good cooks are creative, so maybe this will be right up my alley. I have to get creative anyway since I probably only have about half of the stuff some the recipes I’m reading call for…
So without further ado, welcome to my world of confusion that is my kitchen. It’s about to get messy up in here.
Posted in Cooking Observations
- Tagged breakfast, Cooking, Diet, dinner, Kitchen, Learning, Low-carb, lunch, Meals, Recipes, snacks