I dislike cooking. I find cooking, on average, a waste of time. First of all, you have to decide what to make, then you have to go to the store. Another thing I dislike to do and purchase the ingredients Then you spend hours making your delicacy, it takes ten minutes to eat it, and then, guess what, you get to clean the mess up. Don’t get me wrong, I enjoy cooking when the house is clean and everything is done, and I am cooking for a get together of family and/or friends. The key here, everything else needs to be done.
I have a confession to make. I don’t cook very often. My husband was raised in the restaurant business and started scraping gum off the bottom of tables with a putty knife when he was too little to remember. One thing led to another and he started food preparation when he was very young. Being around food and people who cooked well caught on with him.
I hate cooking. My kids have always been impossible to cook for. But before I get into that – maybe I should explain about where I think my dislike of cooking came from.
In my mind, cooking equals love. The thinking goes this way…
If I love you, I take care of you.
If I take care of you, I want you to be healthy.
If I want you to be healthy, I want you to eat good food.
If I want you to eat good food, I have to cook.
If I cook, then you won’t get processed or fast food.
If you don’t get processed or fast food, you will be healthy.
If you are healthy, it means that I am doing a good job of taking care of you.
If I am taking care of you, then I love you.
There is only so much within the control of a mom. I can only make my kids do so much. I can grocery shop and feed my family. If I feed them something out of a box, I feel like I’ve failed. I have set them up for future obesity, heart disease, and a life of culinary incompetence.
(I know, I’m a bit over the top here.)
Ok…a lot over the top.
I have been teased about my cooking. I put together strange combinations. Leftovers aren’t leftovers, they are the starting point for the next day’s meal. I cook more “almost homemade” than organic, free-range, or “close-to-home grown”.
If it is soup…I LOVE it! My latest specialty is solid soup.
Salt and pepper? Yeah.
Make couscous in a saucepan according to instructions. (I add a handful of kale or spinach.)
Salt and pepper? Yeah.
Sauté sliced up onion, celery, and a carrot.
Put this into a baking dish and add some protein—I put in the meat from a couple of leftover pieces of chicken.Then mix in 2 eggs and a can of cream of mushroom soup. Almost sounds like “Midwest Hotdish” or a variation of tater-tot casserole.
Well, good idea. Let’s go with the mushroom theme—sauté and a carton of mushrooms with a pinch of salt and place them on top. Generously sprinkle a handful or two of shredded cheddar cheese. Cover and bake at 350 for about a half-hour (or so) and WA LAH….
…just call it LOVE Casserole.