I
have troubles when I try to make salsa.
It’s
not the salsa that’s the problem. That’s actually delicious. I
had some ideas of my own, incorporated a few suggestions from
a friend, and ended up with a really great and unique blend for
my signature recipe. And, if I do say so, it’s incredible.
It
also ends up making a lot.
No,
really, a lot.
The
problem isn’t quality. It’s quantity.
The
recipe includes grilled corn and granny smith apples. The ratios
usually mean at least two ears of corn. But even if you narrowed
it to one, things get out of hand quickly. Don’t believe me?
Have
you ever made salsa at home?
Ear
of corn. Granny smith apple. Red onion, jalapeno, bell pepper,
tomato, and don’t even get me started on adding a touch of vinegar
and lime juice.
I
know, of course I could use a half of this and a half of that
and cut things down a bit. But then again, I can’t do that. I
can’t make a small batch of salsa. I don’t make it for one snack
on one afternoon. I make salsa, toss it in the fridge, and enjoy
it two or three times a day over multiple days. And that’s where
the problems really arrive.
See,
if it was once a day, for three or four days, it would be perfect.
Great snack. Craving satisfied. But using the whole bowl in that
period of time and at that pace would require a few other people
in the house to be digging in as well. And right now, with just
two of us, I hate wasting any of it.
There,
in that homemade salsa, you find the foundations for one of my
unique and slightly tilted views on the problems of cooking at
home.
My
wife is a very good cook. Delicious food, and she prepares it
with love. I know that sounds corny on the surface, but there’s
depth in that statement. A lot of people believe a meal is a way
to convey togetherness and affection, and I value such thoughts.
The dinner becomes the legendary community sharing of a table
and breaking bread. The preparation of the meal is an investment
of time built upon caring about the people it will nourish. Terry
cooks from the heart.
She
also cooks to please, and that means good food and a lot of it.
Often, her meals for our family of four would end up with plenty
of leftovers. When the boys were around, that was fantastic. Our
kids were famous for coming directly home from a Japanese steakhouse
with leftovers, and then eating those leftovers immediately upon
entering the house. Yup, leftovers never made it to the fridge.
These
days, those kids are a few hours away by car. There’s little need
to cook a meal to comfortably serve eight. That was a learning
process for Terry. An adjustment. And there are times when she’s
still struggling with it.
I’ve
often said that in general, there is little to fear when it comes
to cooking. If you can make a peanut butter and jelly sandwich,
or a grilled cheese that you’ll eat, then you can cook.
Pouring
milk over cereal for someone else can generate more complaints
than you’d ever believe. Do it successfully, you deserve a place
in the kitchen.
But
there are plenty of reasons why some people are hesitant to step
into a kitchen that don’t involve the actual ability to cook.
The work involved, from preparation all the way to cleaning up
is one. And I would argue that getting your largest Tupperware
container out to store your salsa has merit as another.
Today,
I’m planning on making some cookies soon and dinner later. Got
a new recipe for chocolate chip, and hoping for good things. Also
going to play with some chicken, assorted vegetables and noodles
with a balsamic glaze.
Wish
me luck. (And feel free to call if you’d like to stop in. There’s
going to be plenty, and we could use a bottle of wine.)