Fri 17 Dec 2010
Don’t apologize for your shortcomings as a cook. Making food is an assertion of capability. Even a bad meal, made for another, tells that person you will try, that you will come back stronger and better informed.- Tom Chiarella, Esquire
Matt Wright’s Buckwheat Pancakes, a favorite weekend treat.
Sometimes it feels like I’ve always known how to cook, though that can’t possibly be an accurate statement. But from a very young age I understood the joy of cooking for others, thanks to parents who taught my sister and me that most important value.
I think we were just 8 years old when they bought us a kids’ cookbook by Better Homes and Gardens. It contained recipes for things like “Hot Dog Roll Ups” and “Super Supper Salad,” easy meals that kids could put together. I think the most complicated of the bunch was a recipe for a “Creamy Lemony Pie,” which consisted of a store-bought, graham cracker crust and a filling made entirely of condensed milk, whipped cream and lemon juice. The point of the book wasn’t to turn us kids into gourmands, but to teach us how to put a meal together and, more importantly, the pleasure and satisfaction of feeding others.