Happy Mother’s Day Though Most of This Is Only about Mother’s Day Peripherally



Cooking from scratch. Seems like a plausible statement. Something Julia Child, Martha Stewart and many of the chefs and cooks I watch on the Food Network would not find inconceivable. In fact, it is something that is lauded mightily among many of my friends, but I am generally not a “cook from scratch” kind of girl. Convenience is the name of my game, and the microwave my cohort in crime. Spending a lot of time in the kitchen is not something that appeals to me except on a rather limited basis. But today, today I am making bean soup—from scratch.

Or my kind of scratch. I boiled the ham bone leftover from a big Sunday meal and then cut off any remaining meat left on the bone. My cat, Kitty Bob, was beside me for most of this exercise—the smell of the meat and the hope that springs eternal in his kitty cat heart that he might be tossed a morsel or two kept him glued to my side. Once the meat was chopped up I added the navy beans, tomatoes, and taco seasoning with a bit of pepper to add to the culinary mash-up.

I can hear the purists out there groaning. They would have probably made their own diced tomatoes from fresh and used dried navy beans that they had processed themselves—and they certainly would not have added taco seasoning—particularly if it came from an El Paso package. I would be quick to note though, that the pepper was freshly ground. (Don’t I get kudos for that?) The fun part is coming up though—I get to use the immersion blender a friend gave me. Men are not the only ones who love tools!

I love eating food that people prepare themselves. I have friends and relatives who make pies without the help of Pillsbury. I know people who actually bake from scratch—something I have not done since the days of standing beside my mom and helping her bake decades upon decades ago. I talk to people who actually make coleslaw from cabbage, instead of buying it already shredded. I admire these people but not enough to emulate them.

Once in awhile, my husband will ask where a certain dish came from, and once in awhile I can say that I made it. Although I find opening packages and preheating the oven enough of a task some nights—I do, on occasion, like to mix things up, and surprise my family with some of that expertise I have gleaned from watching the Food Network, or reading cookbooks. I am guilty of never really following a recipe religiously (unless I am baking), but I do add a pinch of this and a soupcon of that.

Mother’s Day is this coming weekend and I remember fondly learning out to cook and bake at my mother’s side. I was a good sous chef—I could chop and sauté with the best of them; and mix the wet ingredients, then the dry, and incorporate the two for sweet delights, but I never really graduated to liking the process on my own.

Mom could whip up a meal out of vegetable soup and rice if need be, or serve a full course roast beef dinner with the requisite dessert without batting an eye. I have cooked big meals, but never gracefully. I am usually a hot mess if I have to spend a lot of time in the kitchen, and perhaps a bit on the grouchy side. I find a glass of wine calms my nerves though. I only think that I am a better cook then.

On another note:

Happy Mother’s Day to all the moms out there. Here is a quote about moms that I think is perfect: “A mother’s love for her child is like nothing else in the world. It knows no law, no pity, it dates all things and crushes down remorselessly all that stands in its path. A good mother loves fiercely but ultimately brings up her children to thrive without her.” Unattributed-found on pininterest.com.

Published in: on May 12, 2017 at 4:02 pm  Comments (3)