I am on a plane at 30,000 feet racing to get back to Miami in time for the Sabbath. Due to a business trip I did not have time to write yesterday and today has been all work. So Mike is home getting the house ready, shopping and cooking for the weekend. The one thing that makes me VERY lucky is I have a husband who enjoys food and cooking as much as I do. I always say he is the better cook because he explores flavors and textures more that I do. I would say we come from two different schools of cooking, and I wonder if this translates to others as well.
The Tried and True: I am the tried and true cook. While I do change up certain meals as I move through life, I base it on all the same basic premise. These meals are created on a foundation of what I have learned by reading 100's of recipes over the years. Chicken, for example goes great with herbs, and garlic, and honey for a sweet tang. Fish is generally cooked quite simply with salt and pepper, and then topped with different sauces, or salsas. Tried and True flavors, Tried and True Ingredients, Tried and True classic combinations.
The Risk Taker: So Mike is the Risk Taker, he is the guy that has a main ingredient in the fridge and says, "OK I got this". So I ask "what are you making?" His response, "you'll see". First of all, What???? I need to know; I need to be in on the secret.... PLEASE!!!! So once I am over that, I sit back and have confidence that the meal will be fantastic.
Mike starts pulling out this, and that, and the other, and then begins creating. By the time he is done the dish may not have a name but it's appetizing and ready to be eaten. Then comes the tasting. 9 times out of 10 it is yummy. Although, I will always then ask, "what did you put in this", and inevitably I think to myself, or sometimes even out loud, you can't do that! This does not go with that! I have never seen this done this way! Then it hits me, he just knows what goes well together. it's just a gift.
Is it wrong for me to want that gift too??? Does it make me a bad cook? Ultimately the conclusion I come to is, that no, it does not make me a bad cook. It just means we are different. As in life we all have different strengths and it is up to us to tap into those strengths and embrace that which makes us different. So ask yourself this, "which one am I, Tried and True, or The Risk Taker?" Either answer is good, or maybe there is another name for your cooking skills, either way it all "Good Food In Good Time."
The Menu for Shabbat:
Chicken Soup with Matzoh Balls Stuffed Spinach and Mushroom Chicken Breast
Carrots with a sweet wine glaze Roasted Cauliflower
Prime Rib rubbed with Mikes special Rub
Saturday
Stuffed Veal Breast Dill and Horseradish Roasted Potatoes
Eat well! I will post some of these recipes on Sunday.
Mickey
The Tried and True: I am the tried and true cook. While I do change up certain meals as I move through life, I base it on all the same basic premise. These meals are created on a foundation of what I have learned by reading 100's of recipes over the years. Chicken, for example goes great with herbs, and garlic, and honey for a sweet tang. Fish is generally cooked quite simply with salt and pepper, and then topped with different sauces, or salsas. Tried and True flavors, Tried and True Ingredients, Tried and True classic combinations.
The Risk Taker: So Mike is the Risk Taker, he is the guy that has a main ingredient in the fridge and says, "OK I got this". So I ask "what are you making?" His response, "you'll see". First of all, What???? I need to know; I need to be in on the secret.... PLEASE!!!! So once I am over that, I sit back and have confidence that the meal will be fantastic.
Mike starts pulling out this, and that, and the other, and then begins creating. By the time he is done the dish may not have a name but it's appetizing and ready to be eaten. Then comes the tasting. 9 times out of 10 it is yummy. Although, I will always then ask, "what did you put in this", and inevitably I think to myself, or sometimes even out loud, you can't do that! This does not go with that! I have never seen this done this way! Then it hits me, he just knows what goes well together. it's just a gift.
Is it wrong for me to want that gift too??? Does it make me a bad cook? Ultimately the conclusion I come to is, that no, it does not make me a bad cook. It just means we are different. As in life we all have different strengths and it is up to us to tap into those strengths and embrace that which makes us different. So ask yourself this, "which one am I, Tried and True, or The Risk Taker?" Either answer is good, or maybe there is another name for your cooking skills, either way it all "Good Food In Good Time."
The Menu for Shabbat:
Chicken Soup with Matzoh Balls Stuffed Spinach and Mushroom Chicken Breast
Carrots with a sweet wine glaze Roasted Cauliflower
Prime Rib rubbed with Mikes special Rub
Saturday
Stuffed Veal Breast Dill and Horseradish Roasted Potatoes
Eat well! I will post some of these recipes on Sunday.
Mickey
Can't wait to read the stuffed spinach & mushroom chicken recipe :-) Sounds delicious!! (Can the spinach be hidden enough so that Brent will actually eat it??? haha)
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