Don’t Cook in Your Bikini – a letter to my sons

Today, I was working on my cookbook. It’s a book I’ve been working on for my sons for the past 10 years. First, handwritten, and then entered into the computer and now organized and digitized, it’s almost finished. I’ve got a few more recipes to add, and a few pictures to throw into place, but I think it’s almost done.

If I can just get them to stop asking me to add more recipes…cover-image

But as I was reading and editing, I found this – the introduction to the cookbook (aptly named “Don’t Cook in Your Bikini, and Other Things I’ve Learned in the Kitchen”), a letter to my sons as they turn from boys to men.

I hope they listen.

Dear boys – 

Over the past 30+ years, I’ve spent hours in the kitchen. Probably days or weeks, if you add it all up.

And I’ve learned a lot from all that time sautéing, roasting, spicing, creating and burning… I mean, browning… the meals that y’all have mostly enjoyed. I’ve learned from my successes and I’ve learned from my mistakes.

Mostly, I’ve learned enough to keep you all from sending me on to “Worst Cooks in America.”

If there’s one thing I’ve learned though, it’s  Don’t cook in your bikini.

Why not cook in a bikini?

Well, let’s just say “grease splatters.”

It’s all well and good to think that even though a summer storm has popped up outside, you can still grill burgers inside on your griddle. But, when you decide to keep your bikini on and only cover up with a holey sweater, then you’re not really thinking.

And I wasn’t.

Right up until the moment when some of the grease from the griddle jumped up and splattered burn marks all over my stomach.

Then I started thinking a lot of things, many of which ended with “%$#@!!!”

Not that there are that many people who actually WOULD cook in a bikini, but it occurred to me that if I was stupid enough to do it, then YOU might think it was a good idea too.

Apple. Tree. You get the idea.

It occurred to me, however, that cooking in a bikini was a lot like wearing a three-piece suit to garden in – it’s just not a good idea. For every particular job or activity you’ll do, you’ll  have “appropriate clothing.” And there’s a reason for that clothing. You don’t see chefs wearing bathing suits in the kitchen. You see them in long pants and comfortable shoes, and short-sleeved shirts.

Why?

To protect themselves from spills, or dragging their sleeves through the food, or, you know, catching on fire. Yes, honey, that’s a real thing. And you don’t normally see businessmen in jeans and a t-shirt. Why? Because the formality of their attire matches the air of importance they give to their products and services. It’s simple sales, really.

All that got me to thinking … there are a lot of things that I’ve learned in the kitchen that  apply to other parts of your life.

Little bits go a long way. When you’re seasoning something, the best thing to remember is to add a little at a time, and let it cook for a bit before adding more. Think about it – if you added pepper to something and throw in a full tablespoon of it, you run the risk of having whatever you’re cooking come out way too hot. But if you add a pinch or two at a time, you can get to just the right taste.

And that’s kind of like life too. When you’re adding things to your life, try not to add too much at once. Don’t decide you’re going to start a new job, start playing softball, start dating a new girlfriend and move all in the same month. Pick one, do it for a while and then add another until you feel like you can take on something else. Add too much at one time and you’ll be overwhelmed by it all.

You’re not always going to be able to do that though. Life has a way of looking at all of your well-laid plans and happy little dreams, and saying “HA! You are SO cute when you think things are going to go your way like that…” Sometimes life is going to throw a million things at you at once. The best thing you can do when that happens is to just sit down and eat a little at a time until you’ve cleaned your plate. Then you can take a step back, rest up and get ready for dessert.

Don’t be afraid to try something new or make something up, but be creative with a measure of caution. You really should never be afraid to try new things, seek out new people or combine things you love together. For every goofy idea, there is a great success, as much as there is an abysmal failure. You know, buffalo chicken quesadillas started out as a crazy idea, but it worked! Same with the Skyline Lasagna. You should never be afraid to mix things up – whether it’s with a recipe or in your life.

But, remember… just because you like two things, doesn’t necessary mean they go well together. You may like chicken and you may like bananas, but that doesn’t mean chicken and bananas should ever, under any circumstances, in any part of the world, and in any way, shape or form, be combined in one dish and put on a plate.

Similarly, beer and skiing; steak and strawberries; Chuck E. Cheese and a migraine; lima beans and …well…anything… probably not a good combination. Be careful, but always be brave and try new things.

Know when you can fudge a little. Sometimes in cooking, you have to measure carefully. Sometimes, you can wing it. You just have to know which time is which. For example, in barbecue and pizza, really, there’s not a lot of measuring. In those cases, a little of this, a little of that goes a long way. But when it comes to baking, if the recipe says “1 ½ teaspoons of baking soda” you’d better damn well be sure that you measure out exactly 1 ½ teaspoons of baking soda. I’m not kidding. Exactly.

The same is true in life. You may be able to be to skip sweeping under the coffee table every other day at home, but when it comes to work, you have to do the best and most thorough job you can as quickly as you can. You’ve got to know when it’s okay to wing it, and when it’s important to do your best. It makes a huge difference in how successful you’ll be in the long-run.

Be careful where you put your fingers.  You know, it’s important to know where your fingers are when you’re slicing something. I can’t even begin to count the number of times I’ve told you all to curl up your fingers when you’re holding something to cut, and to be careful with knives and food processors. That applies to burning your fingers in the oven (note my hands some day) and putting stuff in hot grease too.

But it applies to other people’s business as well. You don’t need to go sticking your nose or fingers (or any other body part) into someone else’s business. If they want you to know about something, they’ll tell you. If they want you to get involved, they’ll ask you. If they want your help with something, they’ll let you know. I’m not saying, don’t ask if someone needs your help, but certainly don’t take on someone’s problems if they don’t want you there. Be loving and caring with people, and by all means, let them know you are there for them, but don’t stick your fingers in places they don’t belong.

Quit holding on to your recipes  Everyone has secret recipes and things that are theirs and theirs alone. But it doesn’t do anyone any good to hold on to them too tightly. Sharing your gifts with the world is the only clear way to get something back in return.

If I weren’t to share my recipes with you, either by writing them down for you, or cooking them for you, they’d all sit on a shelf and go to waste. But by sharing them, not only do they get a life of their own, but you give me something in return. Whether it’s “Oh, Mom, this is the bomb,” or “I loved your recipe for chicken bog, did you want my recipe for chocolate cola cake?” you get a little quid pro quo action going. When you give a little of yourself, you get a lot in return.

The things you make with love will always surpass the things you throw together Every time you cook, you should absolutely put your heart into it. And by that I mean, when you are creating something, care about the result, because someone is going to be eating that. Do you want to eat something that someone threw together without caring how it tasted, whether or not it was burnt, what kind of texture it had, whether or not the ingredients were rotten? Of course not. You want to eat something that shows someone took the time to do the best they could just for you.

Would you want something that showed someone took the time and effort to make something really great? Or would you want something that someone threw together without thinking about the end result? Put effort into what you do, care about the result – whether it’s in the kitchen or not – and your results will always be better.

Simple ingredients and simple cooking methods are sometimes the best – Eating at a French restaurant can be an amazing thing. Your Dad and I have always said French cooking is about taking out every ingredient you own and cooking them in every pot you own, cleaning all the pots and using them again to come up with an entrée the size of a walnut. It’s all very expensive and very complex and very beautiful and very tasty.

But none of it compares to a bowl of soup beans, or chicken bog, or a really good fried bologna sandwich. Not everything has to be about microgreens, or vodka-infused something or the other, or even about pan roasting something with black truffle oil and pink Himalayan salt. Sometimes, the good stuff is just about three or four ingredients put together and cooked up in the most simple of ways – strawberries and sugar with whipped cream; bacon, lettuce and tomato sandwiches; scrambled eggs with cheese. It’s the simple stuff that makes a difference.

And in that same vein, when you’re working, sometimes just having good quality products, without all the bells and whistles and razzle dazzle, is all you need. Got a Powerpoint slide show to do? Just do the presentation and make the information sing. Do you need slides that swoop on to the screen and blast the text from out of nowhere? Not really. Let your work stand on its own without trying to baffle people with bullshit. People know what bullshit looks like, regardless of how much glitter you sprinkle on it. Trust me.

I wish I had some beautiful, lyrical words to tell you about living a great life and making a success of yourself and being happy. I don’t. Because I really don’t know what the secrets are.

But I do know this. You only get one chance at life. Do what you want to do. Be who you want to be. Take the risks that will make you happy. It’s always better, in my mind, to look back with a smile at the end of your life and say “I can’t believe I actually did that” instead of looking back with regret and saying to yourself “I wish I had tried to do that.”

I love you both so much. You have made my life better just by being a part of it. Even when I was screaming and angry or crying and worried, you have been the biggest part of my heart and you always will be. I never knew that I could love someone so much that I would give up anything to make their life better. I know I haven’t been able to give you everything. I know I’ve made mistakes. But I also know that I tried to be the best mom I could be. And I know that no matter what, I will forever keep trying to be that and that I will always be here for you.

Probably will still be asking if you’ve brushed your teeth and done your laundry, but still… I’ll be here.  :-*

Copyright (c) Liz Carey 2017

Working on myself

Every year starts out the same.

I get this burr in my bonnet to be better or learn something or find some new thing to master.

One year, it was brewing beer.

kozmodemyansk_museum_13Of course, once I had done it and realized I wasn’t going to be immediately able to play with ingredients like I do cooking, it lost its appeal. Not that that was a bad thing, cause my husband took over the brewing supplies and magic was born.

Another year, I decided to learn Italian. I am killer at asking where Marco is, but after that, things get a little shaky. Scusi, moi!

This year was no different. I decided tonight to not only restart my social marketing specialization class, but, quel suprise! restart learning Italian. Ciao Bella!

It made me think about all the other things I would like to learn too.

Like baking.

I would like to learn how to bake.

tumblr_my9mo9XUsV1t0gs1do1_1280I can make a mean potato leek soup, and my soufflés are pretty good, but I can’t bake. Really. My cakes turn out flat, my biscuits turn out like hockey pucks and let’s not even start on my breads.

I think it has something to do with needing to really follow a recipe.

My mom used to tease me that I only knew two temperatures to cook with – high and off. I’m thinking I also only know two ways to cook – wing it or order out.

Following a detailed recipe precisely aside, I think I’m also pretty tough on doughs when you get right down to it. I mean… I don’t think something is mixed properly until it no longer resembles a group of ingredients, but rather one big mass of other stuff. Like, when I make eggnog, I don’t necessarily FOLD the egg whites into the rest of the mixture… I keep stirring it in until the whole thing looks like yellow fluffiness. It just makes sense to me to do it that way.

But apparently, you’re not supposed to do that with all doughs. Who knew? And then there’s this whole “let your dough rest” thing… what a crock! It’s just sitting there as it is while I do all the hard work of kneading and rolling and cutting and mixing – heck, I’M the one that needs the rest!

Speaking of resting, I think I also want to learn how to workout without actually working out.

I know that sounds stupid, but since I have to have my hip replaced sometime this, I need to figure out a way not to balloon up to a million pounds while recuperating without starving myself to death.

844b145108ea4aa566cb5478a1efe3a3Surely there is a way to do something resembling exercise while lying in bed. According to the American Association of Orthopaedic Surgeons, I won’t even be allowed to reach down and grab blankets from the end of my bed, let alone cross my legs, so I’m just wondering what I’m going to be able to do that is going to burn off any appreciable amount of calories. Other than eating celery all day, I’m stumped.

I think I would also like to learn how to make my own cheese and sausage. These two have been goals of mine for some time, but I never really got the chance for one reason or another.

For one, I haven’t been able to find unpasteurized cow’s milk to make cheese with.

10.Mixing2.jpgMy husband got me a meat grinder/sausage making thingy to go on my mixer, but the only clues I can find to make sausage are kits from Academy sports – and honestly, it just seems like this whole sausage making thingy shouldn’t be so complicated it needs to be dumbed down and in kit form.

Of course, I haven’t really looked that hard either.

I mean, how difficult can it be to insert meat and spices into a blender and come out with yummy goodness?

The impetus for all this cheese and sausage making came from a dream where I was stranded in the wilds of North Dakota trying to make my way back home from Vegas after a terrorist invasion of the U.S.

It was a very vivid dream and the sausage and cheese making came in handy when the troop of stragglers I was with landed at an abandoned farm.

In hindsight, I hardly think that cheese and sausage making would have helped me and my little posse of survivors flourish. Instead, I am thinking it would have led to heart disease and high cholesterol, resulting in our untimely deaths, meaning, of course, the terrorists would win.

But, if I recall the dream correctly, it did engender me in the eyes of the rest of the merry band of troopers, making me the important one that must be kept for their culinary prowess.

A girl can dream, can’t she?

I still want to learn how to make them though. How cool would it be to serve an anti pasta platter and say “Oh, DO try the mozzarella – I just made it last week. I’m working on perfecting the capicola, but you MUST try this summer sausage I put up last year. It’s simply divine with little hints of wood mushroom and arugula…”

I used to put up a list of some 734 impossible things I’d like to accomplish each year like write a novel, or get more involved in your community.

I’ll write regardless. And I’ll find ways to get involved and make a difference, so putting that on a list of accomplishments is like putting “write to do list” on your “to do list” just so you have something to cross off.

Italian-Popular-Gestures-277x300So… let’s limit it to things I can learn. Italian. Baking. Exercises that aren’t exercises. Making cheese and sausage.

Seems easy enough. Right?

Lo capisco! Arrivederci e buona gianata!

 

 

Copyright (c) Liz Carey 2016

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