Okay so I don’t feel that my cooking blog was all that spectacular, so here’s take two. A bit more details, etc.
Here’s a small background for you. I was raised in a semi-strict household. I wasn’t allowed to use the microwave until I was 11 and wasn’t fully trusted with it until I was 12. So that meant that I only knew how to use the microwave. Oh sure. I got to help stir things on the stove, but they were vegetables, not the main dish. My me-ma would let me help her a lot when I was younger. I remember standing up on a kitchen chair next to her so I could see over the counter. (Little kids are supposed to be little, but I was down right tiny.) So I would help her stir and she taught me how to measure. The part about this that I treasure and always will is that she was blind. She completely lost her sight by the time she was 60. But you couldn’t tell with the way she cooked. And she was a good southern lady who knew her stuff. I still make some of her recipes and will continue doing so.
I come from a background of cooks. My me-ma taught my mom everything she knows, and my dad is a chef. Once I got to a certain age, it was just a matter of time before the cook in me took over. I spent how ever many hours I could watching cooking shows and I couldn’t get out to the kitchen fast enough when it was time to make dinner.
My dad was the first one to notice my fascination and took me under his wing. I might have only been allowed to use the microwave, but he started teaching me how to cook. He would work with me one day or two out of the week (his days off) and then quiz me on it the next week. I was a very eager learner.
It didn’t take me too long before I was the one cooking dinner and he stood back and supervised, always there if I had a question. And let me say that my mom was very supportive and had even started letting me help her with dinner. I moved up my position from “taste tester” to being able to put dinner together. She would chop veggies or ,meat or whatever and I would put it in the pan. But still it wasn’t enough.
And then the day I’ll never forget… The day I discovered Food Network. Oh my god! The fact that such a channel existed had me and still has me fascinated. Back in the day, I watched a ton of tv. All of it was the Food Network. It seemed I couldn’t get enough. I even watched those infomercials about things like The Magic Bullet and George Foreman’s Grill, things like that.
Once I got trust from my parents, I was allowed to cook in the kitchen, alone. I made whatever I had learned, scrambled eggs, french toast… things like that mainly. It was fun, but still it wasn’t enough.
Fast forward a few years and I had learned a lot more, but no longer was it just from my parents. I had thrived on watching the Food Network. But here’s the thing. I never wrote down the recipes, I just absorbed them. I still helped in the kitchen, but it had gotten to the point that I was allowed to make dinner. Hamburger Helper was the first official meal I made by myself and I was so happy.
I don’t remember how old I was, but I do remember that I told my dad that I wanted to make Chicken Parmesan. He helped me figure out the cooking times and measurements. Also, because I didn’t feel too comfortable with it, he handled the raw chicken, meaning he cleaned it for me and put it in the baking dish. I just told him what I wanted in/on it and took care of the rest. That night it was clear to everyone that I knew my stuff.
But still. I’m not kidding when I say that until I turned about 16 I had to beg my mom to let me make dinner. I don’t think it was so much a trust issue with her as it was, I was growing up and she didn’t want to face that reality. But that’s another blog for another time. Also let me say that I don’t blame her and I’m not mad at her. I just wish we could have come to our understandings sooner rather than later.
So I continued watching the Food Network and then I figured out you could find recipes on the internet. Oh happy day! I spent how ever much time I could around food. Back peddle a bit. Little kids are famous for making mud pies, yeah I know, but I wouldn’t just make mud pies. I would make soups and other things outside. And when I discovered those little red berries, I got lectured about not eating them or anything I created. ….No shit, Sherlock.
So anywho.
I had also discovered my mom’s cook books and spent a lot of time studying them, letting my mind wander on how I could tweak the recipes, etc.
Currently, as you know, I’ve really been spreading my wings to as far as they’ll go at the moment with cooking. And I’ve become obsessed with keeping the pictures of them. I’ve been absorbing myself in food. I get books from the library, and if it were possible I would be watching the Food Network. I don’t mind that I don’t have TV right now, I just miss that channel. lol
One of my endeavors that I’ll probably be working on soon is I’m going to perfect some of my sauces. I’m planning on making meals completely from scratch and I’ll want the sauces to go a long with it. It’s always been my goal to figure out food things anyway, but now I’m finally making it happen.
One of my biggest dreams is to have my own restaurant. I want to create recipes for it and then teach the people that I hire how to cook it. I’m not sure how good of a teacher I am since I never really pay attention to what I’m doing. I just do it. I need to slow down a bit and maybe have my sister-in-law sit in the kitchen or cook with me.
But anyway. I love food. I’m a foodie, but I have no interest in going to school for it. Oh sure, I can appreciate to a certain level gourmet cooking, but I have no desire to learn about it. If I go to a school to learn how to cook, I will have to undo what I’ve been doing to learn it a different way. Which would normally be fine. But there’s one minor detail. I have to compensate on how I do almost everything, not just cooking. I won’t go into a ton of detail, but living with nerve damage can be a bitch. I’ve gotten a good rhythm in the kitchen with how fast I can go, how I chop things, etc. I don’t even want to think about having to lose that ability because I’m not doing it the “proper” way. Which I know is something a lot of people deal with, and I would be happy to do the school thing if I could have the guarantee of them not changing my style, but that’s not how those places work.
…Not the tangent I want to get into right now, although it seems I already did. lol
I plan on making the best, or at least what I think is the best food. I want to make food that catches people’s attention all while staying true to myself. I watch the pros then I try it myself. If I find something challenging then I change it up a bit to make it easy. Hubby was saying to me the other night that I was a good cook, and I know I’m bragging, but he’s right. His reasoning was because I took the extra time to do things that not everyone thinks about. How I go that extra step to make it extra yummy. And he’s so right. Only thing is I never think about it. I never think, when I’m preparing food for myself that is, about what techniques I’m using. I don’t think about the spices I use most of the time because I just know it’ll taste good. And so far, I can honestly say that I’ve had 3 bomb dishes. And by bomb I mean bad. Oh sure they were still edible, but they in general sucked. If I can keep that kind of track record, I think I’m doing pretty damn good.