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Must Do More Cooking

Among the indignities I suffer following my bout with the peculiarly aggressive case of transverse myelitis is the gradual atrophy of my cooking skills. This might be slightly more tolerable if it were not for the fact that Tambourine Grrl's abilities have advanced substantially.

Three years ago, and for most of our life together up to then, we split the cooking duties. During the week, I handled suppers, working on the stove top. We ate pastas with a variety of fresh vegetables, stir-frys of endless variety, the occasional risotto, simple meals based on rice or potatoes or roasted vegetables. After a long day at the library, where I rarely had the satisfaction of simple completion, I loved the act of chopping and swirling and turning out a wonderful meal of fresh ingredients and big flavors in 30 to 45 minutes.

On weekends, Lynn took over the kitchen. Soups and stews and roasts and fresh breads and homemade ice creams. She filled the freezer with leftovers so whenever neither of us was in the mood to cook it was simple to pull out something lovely. When we renovated our kitchen ten years ago, stripping it back to the rafters and starting from scratch, she designed it around our two styles, with a 5-burner stove top, work area and dual sink on one side, and on the other a lower work surface and sink (she is short) next to the ovens. And we continued to grow as cooks and share ideas and learn from each other and from Jack Bishop and Serious Eats and I think we were pretty evenly matched and life was good. And meals were delicious.

Then came my collapse and Lynn had to take over all the cooking. Her skills continue to grow. Old favorites are even better now, as she subtly adjusts the seasonings. Every week there is at least one meal that is wholly new, based on some recipe idea she's seen somewhere. She was always better at presentation than me, and the plates are lovingly arranged. She thinks of colors and shapes in ways that I never bothered to.

I am so jealous.

Physically, I'm improving. I'm gradually doing a bit more cooking. I'll make a plate of linguine with clams for my lunch on a Saturday. For Mother's Day I did the grilled steak dinner. I've still managed the meatballs sauce for Christmas. With Josie's help I make potato pancakes for special occasions.  I'm teaching her to make her favorite Cacio e Pepe. But these are all long-time standards. I'm not learning anything! Lynn is so far ahead of me now!  

Case in point. Earlier in the week she made a dish with fresh tomatoes, herbs and linguine, the pasta cooked into the tomatoes. It was good (although not worth the amount of work the peeling and seeding of all those plum tomatoes required. She won't make it again). We had a lot left over. I offered to make a frittata with the noodles if she'd take the tomato drippings and make some kind of sauce. When I got ready for the frittata I drained the pasta and what was left was a little less than a cup of tomato drippings with a quarter inch of olive oil on top. I didn't have any ideas for turning it into a sauce.

I concentrated on the frittata. Simple. Eggs, grated parmesan, a little oil to coat the pan. The frittata was very good. And when we sat down, she brought a little gravy boat of smooth, thick delicious tangy sauce to spread over the top. How did she do that? She described what all she put into it and, frankly, I was simply so impressed I didn't process the details. But that's the kind of thing she can do now.

I am so jealous.

This weekend she's off to visit her Dad, so I'm on my own. Last night I made a big batch of the lemon chicken pasta so we can have that for supper when she gets home. It was good, but again, it was a dish I've been making for 20 years without variation. Today, though, for lunch, I had some leftover spaghetti aglio, olio and pepperoncino from Joe's and I was trying to figure out how to turn it into lunch. There were a few wilted scallions in the bottom of the vegetable drawer, so I trimmed those and cut them into half inch pieces. I put a little peanut oil in the wok, cooked the scallions for a minute, added the spaghetti to heat, and then put in a splash of sesame oil. It was simple.  It was delicious. It was fun.

My energy level isn't to the point where I'm ready to resume the weekday cooking, but I could step up for weekend meals more often.  I have so much catching up to do!

 

 

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