Tuesday, February 17, 2009

My thoughts EXACTLY----

So I came across this on "Cooking on Clover Lane" and it is my philosophy to a "T"!! Just thought I would share...

I abhor when people (anyone!) complains about food. Especially people in this house. It does not fly, let me tell you. I grew up in a house where you ate what was put before you, and you liked it. We finished our plates and went out to play. I can't remember EVER hearing any talk of whether what we were served was "good" or not. It was food! It was made for you! You are lucky! There are people that are starving, STARVING!, all over the world. Too bland? Don't care. Think mushrooms are gross? No one cares but you, so push them aside and zip it! Did your nose just wrinkle up? How incredibly rude! I just can NOT tolerate pickiness or analysis of any kind.
Sensitive palate? Oh, please! I think all food issues are all CONTROL issues. That's my inner psychologist coming out, but I'm right and you know it.
My mom had a rule about pickiness. My brother Andy knew it well. If you simply could not stand what was being served, help yourself to the Saltines. By the way, Andy is the youngest. I have no recollection of that option till he was born. For a couple years, he ate row after row of Saltines. I don't think he ever complained about it. He'd just go get the box after prayers and crunch away at the dinner table. I'm sure it crossed my mother's mind that he might acquire a good case of scurvy one day, but no, he's a strapping 6'5".
My rules? Ritz crackers. A little better than Saltines. I stepped it up a notch. I do try to avoid all that trouble by really cooking food everyone loves. Or at least likes. Or tolerates.
And the more people around your dining room table, the harder that gets.
I do not cook Halibut Steak with Eggplant Sauce. Or Borscht Horseradish Terrine. I'd go through a whole box of Ritz in one dinner if I did that.
So, I guess what I'm saying is I do know that recipes that require Campbell's Condensed Soups are NOT appearing anytime soon in the pages of Bon Apetit. I do know that it is slightly Midwestern (and not in the good way) to use your Crock Pot at least 3 times a week.
I also don't have the time or the inclination, truthfully, to spend hours in the kitchen preparing some fancy dish that requires my concentration. Not right now. I'm concentrating on getting one kid working on his Algebra 1 and finding the other one's shin guards for soccer practice. The halibut would be charcoal in a minute. I also cook almost EVERY SINGLE NIGHT. I'd burn out fast if I tried something new every night.
So until my life slows down a bit, my idea of a good meal is "home-made and liked by most."
One day I might get to Beef Cheeks Braised in Red Wine with Orange Zest, but right now, I'd rather have to time to kiss my sweet little baby's cheeks. Wasn't that cute? I was thinking of saying something about his other cute little baby cheeks, but then thought, this is a blog about food, and mind my manners, darnit!