Writing Wrongs

April 03, 2007

I’ve been cooking.

I’ll pause while everyone collects their breath, gasps, and otherwise expresses signs of disbelief.

Done? Good.

Seriously, I have been cooking. Why? Cuz cooking the same five meals for dinner over and over and over and over again is boring.

Never fear, I’m still into efficient and simple. If a recipe requires a special knife that did not come in the knife block we own, I’m not interested. Ditto exotic herbs that must be picked the moment the sun crests the horizon and not a minute later or, omigod, you’ll ruin, ruin the dish.

I considered Rachael Ray. She seems to be the queen of thirty minute meals. I remain intimidated, at best. Many of her recipes seem to be along the lines of: Red snapper with sweet anchovy-pine nut sauce and caramelized zucchini. Sounds like something Bob would like.

My kids? So not eating that.

So. The dilemma. I may try Rachael in the future. I’m sure there’s a very good reason an entire wall sectional at my local Borders is dedicated to her books.

I also vetoed those books where you cook all weekend. Cuz, you know, that’s what I want to do all weekend long. Slave over a hot stove. Then I can go to work all week long. Joy. Ditto the whole double batch and freezing technique. Maybe everyone else in the world has gi-normous freezers, but we do not.

Also going back on the shelf were the books that proclaimed “thirty minutes,” but “expect to work really, really hard for those thirty minutes.” Again. They’re missing the point. My idea of “thirty minutes” is spend ten on prep and let that sucker simmer for twenty.

I did find one book I really like and so far, a few of the recipes are keepers, too. It’s The 5:30 Challenge: 5 Ingredients, 30 Minutes, Dinner on the Table.

So far the bowtie noodles with Greek-style meat sauce is a winner. And who knew all you have to do to make a gorgonzola cream sauce is put gorgonzola and half and half in a skillet and chase it around for a while. Next time, I’m boiling up some gnocchi to go with that.

And I learned that Kyra loves pesto. She calls it “dirty sketti” and has been asking for it every night. Andrew, of course, has been asking for the make-your-own Gordita kit every night.

Some things never change.

On the menu tonight?

Make-your-own Gorditas.

Charity Tahmaseb wrote at 12:41 p.m.