Climbing up some cooking hoops

I wanted to take a minute at the start of this to give J a little praise and credit. She has been busy so far this school year, but she’s been managing it wonderfully. She’s helping around the house, she’s communicating with me on her work and school work and what is needed, she is applying for jobs, she handled our Visas for China (even though that came back to my To-Do List, it was 95% her), and not only is she caring for her body and climbing, she is excelling at that and really getting a feel for it.

I mention this because

I like J and think she needs props and a Glow Up every once in a while.
She’s busy but not losing it
I’m a former climber and it’s nice to see her not only wanting to climb, but enjoying the physical and mental challenge that it offers.

On Sunday, she went climbing with Beksters and Ash and since Ash was in town and planning on just meeting them there (B and J), so we invited Beksters for dinner and I made butter seared salmon and rice with a Mediterranean type cucumber salad. It’s also nice to have people joining us for dinner.

For all the arguments I have with my folks and my family, I will say this…. They were never stingy with meals and food. Between myself, Grub, and Beaners I’d say that from 6th grade until I moved to CA the first time, we probably had a friend, girl/boyfriend, or random person (uncle Paulie, Aunt Tams, even the parish priest on occasions) at the dinner table. There was always someone there and no one ever went away hungry.

Not that those friends (way back when) would have been without if not for my family, but it was the thought and the action that made an imprint on me. There is something to be said about the sharing of food and a meal. Of inviting someone to your table to break bread. There is actual historical and cultural significance to sharing a meal and that was ingrained in me. I’m glad it was, because it is wonderful sharing with those in our lives, even if it’s just for the year.

The other part of it is that I like to show off. Sometimes I make meals that are only ok. I’ll get rushed or try a new technique and it will be a B-/C+ meal. Not bad. More average. More often than not, however, I’m putting up a B+ effort and some days I just really bring out my A game. Sunday was one of those nights. The salmon was cooked (IMHO) perfectly and the rice was pillow soft and fluffy, but not over done and mushy and not Thai and overly sticky. The salad was simple enough, but I don’t think I over did the salt, sour, or other flavors. I just dialed it in and got it right.

Then again, about half the people reading this on a regular basis were at our wedding in CA and I cooked for that, so I think those people can attest to my abilities. I can cook. I’m no chef, but I might have been able to do that had life taken a different direction for me. I don’t think it would have been a good calling for me, but then again, who knows. I’m happy cooking. At ease. It’s fun for me, to invent and tweak and play with recipes and techniques.

And I’ve gained technique and understanding since coming. Part of that is our overly generous and large kitchen (HAHA) that really makes me think, plan, prep, and time my meals better. The other part is the food and produce available to me. Then there is the gear at my disposal. Our cooktop can barely boil water and I have a medium cutting board with of free space (given that I’m NOT using the cutting board, that is) to try to maneuver and keep everything. There have been days making meals where I will have ingredients scattered in multiple locations, just because I don’t have the space. Days when I use the induction plate or little electric grill that get interesting. I’ll have prep bowls in the fridge, on the kitchen table, on top of the coffee maker, sitting on the footrest for my chair in the house…. Just scattered to the corners of the compass, but it’s the space I have, so it’s the space I use.

That’s what I mean with planning… I can’t just put things out. Things are placed where they are based on timing and need. Proteins, mushrooms, onions, garlic are front lined. Hard veggies next, things like carrots, potatoes, mini corn, beans, peas are next. After that is the finishing. Basil, sprouts, bell peppers and things like that which only take 30 seconds to warm and give off their flavor and goodness, last. Put it’s all a big ballet with me. Things are constantly moving and they need to hit their mark to be right. Prep bowl used, into the sink. Next bowl moved to my little 10 inch x 10 inch area that I can use for prep bowls and the like and things from the footrest and table rotated forward to the coffee maker, next to the dish drying rack, etc etc.

Constant movement, of not only the food, but the cooking of the food in raw form. Sometimes I wish we could and did just punt it and order in like others we know, but it’s cost effective to cook at home, it’s better for us (especially Kiddo), and it forces us to learn and grow as cookers and eaters. Sometimes we need to make it up as we go and do all the shucking and jiving, but we always have food on the table and we are always full and never hungry. I do, actually, take pride in that.

Before we go, a few Kiddo things. She is learning new tricks at the playground. Yeah, my heart skipped a beat as well. I can’t wait for the call to meet her at the hospital because she fell during recess. LOL

Also, look at her shooting hoops. Look out Jordan! :P

Let’s go, Kiddo… It’s dinner time and I’ve been moving at double time speed to make it all happen. Thanks for being my best sous chef and taste tester. Dinner just wouldn’t be the same without that help. Also, I will certainly need help making dinner for a world class athlete like you as well.

PS. She also did some Playdough cooking. Sushi, salmon AND shrimp. Steak. Goyza. And Cookies. I taste tested them all and WOW!!!!!