Poll | 08/12/2009 11:00 pm
How many nights each week do you currently cook at home?
Looking for tips on how to start cooking at home more? Click here to read Julie Morgenstern: Back to the Kitchen … Oy Vey!
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96 Reader Comments (so far…) Sign In or Register to comment
Cooking is my hobby so I’m in that 7 nights a week category. We occasionally walk out the front door and walk a few blocks to neighborhood restaurants. I love where I live!
When I was raising my children I became very interested healthy foods and the rest is history. Now my adult children are calling asking for some of the recipes, yes, even my son! I’ve been working on a cookbook for awhile to give to my children and grandchildren of all the recipes they liked the best and should have it completed soon. Nothing fancy, just a little cookbook of love and memories.
On weekends, we like to entertain or travel around our beautiful state. My husband always says he likes my kitchen the best! Now, that is one smart man!! : )
Well, thank you, phyllis. I receive calls like this from my son, "Hey, Mom, I’m cooking in tonight and I don’t know what to cook. Any ideas?" "Well, what do you have on hand?" "Let’s see, I have one sweet potato that still looks pretty good and I have one chicken breast I’m defrosting and a bag of frozen peas." "Okay, well, preheat your oven to 375 and place the washed sweet potato in its jacket on a baking sheet and leave it in there for an hour. 15 minutes from now, wash off the chicken breast, dry it with a paper towel, put it in a baking dish and drizzle olive oil over it. Do you still have that Penzey’s Spice "Gram Marsala" I sent you? Okay, well rub the breast generously with it and pepper it well. Put it in the oven for 40 minutes. In 20 minutes in a saucepan, place your frozen peas in and cover with water. Add S & P and one tablespoon of butter….turn it on medium and the minute it boils turn it off and wait until your chicken and baked sweet potato come out of the oven." Slice open and sprinkle that sweet potato with the vanilla sugar I sent you in your spice collection, place the chicken and drained peas on your plate and pour yourself a nice glass of that Rosenblum wine I sent you a few months ago and enjoy your meal." "Okay, Mom, sounds like a plan. Hey, do you mind sending me another case of that wine tomorrow?"
That’s the way it goes most of the time but when they call in asking for the recipes, well, it’s a "mother’s moment" isn’t it?
It’s great that your son sees you as such a valuable menu resource! I am trying to see into the future and picture my son doing the same, but that does not seem reasonable at this time.
My daughter has asked me to show her how to do some things in the kitchen and I have been happy to help her. I remember my mother never wanting me ‘messing around’ in her kitchen - how else do you learn to cook? She loves to make cookies, while I am more of a breads/brownies baker - cookies are too ‘hands on’ for me!
I cook most nights, but Saturday is always a night off for me, with takeout or going to a restaurant. My husband prefers to eat my cooking, but does understand that there are times when I prefer to be fed as opposed to feeding others.
Deber, Don’t you love today’s boys ? So unlike their fathers generation. My oldest has been following me around the kitchen since he was a little boy and now I couldn’t put on a holiday meal without his assistance. I’ve given him Grandma’s recipe box and he now makes her famous Apple Pie for Thanksgiving, actually 3 of them, one for him, one to share and one to freeze.
Like you, I am always getting calls - ‘Mom, what’s that good recipe you have for Brussels Sprouts ?". The youngest one is getting into the action, cooking for his girlfriend. Love it.
EKA, isn’t it great to have not only your daughters but your sons interested in cooking? You son sounds like a gem! With eating out being so expensive for younger people (and some older people!) they are discovering that instead of paying $29.99 per pound for filet mignon at the market they can go to Costco and buy a beef tenderloin, cut 10 2- inch steaks themselves, vacuum seal them and the cost of their filet mignons now come to $5.50 per lucious steak and their freezer is full! He now bakes his potatoes the way I do without the aluminum foil…washed, rinsed, dryed then rubbed with olive oil and lots of sea salt….the skin comes out crunchy and salty. I roast my brussel sprouts in the oven on 375 with olive oil and sea salt. Seems like I’m hung up on that sea salt and olive oil doesn’t it? The brussel sprouts don’t taste anything like when they are boiled.
I guess it’s safe to say nowadays that the quickest way to a woman’s heart is through her stomach!
I laugh ! The same son had the idea to make Beef Tenderloin Spirals at the beach for the whole family. The recipe is from Mario Battali’s Italian grill cookbook, stuffed with Prosciutto, cheese & spinach, he was so excited, but there was no Costco nearby and the price to make it for 18 people would have been $200 !
Pork tenderloin marinated in red wine, olive oil & garlic tasted great !!
Same here, too, Deber. I raised my 5 on Adele Davis, belonged to a huge food coop that brought in our weekly products form Deaf Smith County, and Arrowhead Mills, plus other resources, so nutrition, and organic was part and parcel of a health life. My son is the one who’s the most vocal about health, now, but the other 4 closely observe healthful living - eating, exercise, conservation, etc. (I don’t ‘notice’ it though!).
I too pass on everything in my collection of recipes to each one as they married, or started a home/apt. Thank goodness they are all healthy, and so are the grandchildren.
I cook and often with friends who come here and we cook up a great Asian, Spanish, Greek, French, or fresh product meal with fresh fish. I could not have the chemistries I have today had I not been observant about what went into my body. I’ve had 2 MDs now tell me in the past 5 years that they "are eating what you eat, now - and taking those supplements…" ;-))