A friend posted this link a few days ago and I about fell over laughing.
Yup, that flow chart explains my cooking life prior to meeting my husband.
I think back to my single life in Chicago and I chuckle about how far I’ve come as far as cooking – well, domesticity in general. My skills were very underdeveloped in those areas and I was in no hurry to cultivate them.
I knew how to cook and I owned cooked books. I loved reading magazines about food and cooking, but I didn’t enjoy the actual art and task of cooking. It seemed like too much work and production for one person. I had to go to a bunch of stores to get a bunch of ingredients. The storeclerks didn’t seem too helpful when I was wondering what cream of tartar was (probably because I was pronouncing it *tar – tar*). And then the cooking tools – there were just too many to have in order to prepare the dishes I saw in the cookbooks.
I mentally gave up. Cooking became low on my creativity list and crafting was super high.
Then my future hubby showed up in 1996 and came to my apartment for a visit even though we’d know each other since 1993. He was horrified to see I only had two pots and a fairly empty frig. Leftover pizza, cheese, and frozen corn were the staples. Yup, totally pitiful.
When he came for his next visit, after I grudgingly agreed we were officially dating, he showed up with his own pots and pans, and bags of groceries. The even crazier and funny part about this was 1) he had driven from Iowa to Chicago, 2) he was still an undergraduate, and 3) I was a “grown-up” with my own apartment, job and life.
[Yes, take a moment to shake your head and crack up.]
Anyway…we cooked together and he made sure we prepared extra food so I could freeze it and have decent meals when he went back to Iowa – meals that were more substantial than eating a bag of frozen corn for dinner.
As we continued our courtship, we prepared more meals together, I learned more about cooking, and then I was hooked creating in the kitchen.
Now with me living with hubby and my mother-in-law, the opportunities for my culinary skills to advance are endless. They are both patient teachers and they make cooking exciting and fun.
If I want to try out a recipe on my own, I’m given the space to do that. If the dish comes out less than pleasing, the feedback is supportive and direct. Then I’m encouraged to try again.
If I want to try out a recipe and feel like cooking as a pair or a group – no problem – hubby and my mother-in-law are more than willing.
When I get a little more time, maybe I’ll construct a new flow chart that describes how far I’ve come in my culinary life. Until then, you may want to try out this bread pudding with rum sauce recipe my mother-in-law just made. No, I didn’t help make it, but I definitely helped eat it.
From Martha Stewart
Bread Pudding with Rum Sauce
Makes 8 servings.
FOR THE PUDDING
1/4 cup raisins
2 tablespoons dark rum
12 slices white bread, preferably slightly stale (about 1/2 pound)
1 cup milk
1 cup coconut milk
3/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
FOR THE SAUCE
3/4 cup dark brown sugar
1/3 cup water
1/2 cup butter (1 stick)
1/4 cup dark rum
Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13 x 2-inch ovenproof baking dish. In a small bowl, combine the raisins and rum and set aside.
Remove the crusts from the bread. In a blender or food processor, blend the crusts into bread crumbs. Set aside 3 tablespoons and reserve the rest for another use. Cube the bread and put the pieces into a large bowl. Pour the milk and coconut milk over the bread. Set aside to saturate completely.
In a separate bowl, beat together the eggs, sugar, vanilla, cinnamon, and nutmeg. Pour it over the bread along with the raisins and rum. Stir the mixture until well blended. Pour it into the baking dish and sprinkle the 3 tablespoons of bread crumbs over the top. Bake for 40 minutes.
Meanwhile, prepare the sauce. In a small saucepan, combine the brown sugar, water, butter, and rum. Bring to a boil over medium-high heat and boil gently until thickened, about 10 minutes. Pour a little over each portion when serving.
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