have troubles when I try to make salsa.
not the salsa thatís the problem. Thatís 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, itís incredible.
also ends up making a lot.
really, a lot.
problem isnít quality. Itís quantity.
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. Donít believe me?
you ever made salsa at home?
of corn. Granny smith apple. Red onion, jalapeno, bell pepper,
tomato, and donít even get me started on adding a touch of vinegar
and lime juice.
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 canít do that. I
canít make a small batch of salsa. I donít 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 thatís where
the problems really arrive.
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.
in that homemade salsa, you find the foundations for one of my
unique and slightly tilted views on the problems of cooking at
wife is a very good cook. Delicious food, and she prepares it
with love. I know that sounds corny on the surface, but thereís
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.
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.
days, those kids are a few hours away by car. Thereís little need
to cook a meal to comfortably serve eight. That was a learning
process for Terry. An adjustment. And there are times when sheís
still struggling with it.
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 youíll eat, then you can cook.
milk over cereal for someone else can generate more complaints
than youíd ever believe. Do it successfully, you deserve a place
in the kitchen.
there are plenty of reasons why some people are hesitant to step
into a kitchen that donít 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.
Iím 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.
me luck. (And feel free to call if youíd like to stop in. Thereís
going to be plenty, and we could use a bottle of wine.)