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Tony Grist

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A New Interest [Jul. 1st, 2009|10:47 am]
Tony Grist
I've been the family cook for years now.  I was competent- and took a certain pride in my competence- but I didn't find it fun. I wouldn't experiment.

Now I'm reading recipe books.

Monday  morning I was at a loose end, so I made a fritata. I had a slice for lunch- and we ate the rest cold when we came back from St. Helens. Yesterday  I cooked a huge dish of moussakha.
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Comments:
[User Picture]From: greybeta
2009-07-01 10:42 am (UTC)
Sounds delicious! I'm trying new things as well, though I still need to develop my dexterity better.
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[User Picture]From: poliphilo
2009-07-01 02:16 pm (UTC)
I used to be afraid of getting it wrong. Well you do sometimes- but you learn from your mistakes.
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[User Picture]From: pondhopper
2009-07-01 02:31 pm (UTC)
As I get older, I find cookbooks fascinating. I think I just got tired of making the tried and true all the time.
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[User Picture]From: poliphilo
2009-07-01 02:43 pm (UTC)
We've started geting the BBC's GoodFood magazine. It's full of seasonal recipes.
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[User Picture]From: daisytells
2009-07-01 03:18 pm (UTC)
There's an on-line site for it, too, with free recipes. I have taken off a couple of thei offerings and enjoyed new taste experiences.
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[User Picture]From: poliphilo
2009-07-01 06:10 pm (UTC)
Yes, we've found that too. The BBC rules!
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[User Picture]From: daisytells
2009-07-01 03:20 pm (UTC)
Next time you make the moussakha I'll just swim over and join you and Ailz for dinner. That is my favorite mid-east dish. I'll bring one of my own desserts (hopefully it will survive the long swim, LOL).
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[User Picture]From: poliphilo
2009-07-01 06:11 pm (UTC)
Heh-heh-heh. I love moussakha. Aubergine (eggplant) is my favourite vegetable.
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[User Picture]From: daisytells
2009-07-02 11:52 pm (UTC)
Mine, too, but we already knew that...
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[User Picture]From: wlotus
2009-07-01 03:35 pm (UTC)
I'm coming to your house to eat. I can cook, but I dislike spending the time and energy preparing meals and doing the inevitable cleanup. I would rather have someone skilled cook for me.
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[User Picture]From: poliphilo
2009-07-01 06:12 pm (UTC)
That'd be good!

I used to feel that way, but I've sort of clicked over. I reckon it's a job that has to be done, so why not make the most of it?
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[User Picture]From: ideealisme
2009-07-01 04:15 pm (UTC)
Probably it is more joyful now because the work of parentery is often unthanked and unappreciated and novelty discouraged. e.g. "I shouldn't have to thank you for cooking for your own children" etc etc

I mean no insult to your family when I say that, they may have enjoyed your food immensely - I just have the general belief that childery is a drudgeful and depressing state for which I probably don't possess the requisite mental health, so am very anti the wide-ranging and inhuman expectations it imposes on people.
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[User Picture]From: poliphilo
2009-07-01 06:15 pm (UTC)
It's a long time since I've regularly cooked for kids. These days it's just me and Ailz.

I agree about childcare. It's the toughest work going. And the anxiety levels are off the scale.
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[User Picture]From: brttvns
2009-07-01 04:52 pm (UTC)
Cooking is no good unless it is fun! If you enjoy the process then the food tastes better. Lots of sites online, but I find a good heavy cookbook reassuring - shame it is too hot to eat much!
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[User Picture]From: poliphilo
2009-07-01 06:21 pm (UTC)
I used to swear by Mrs Beeton. I had a copy of the 1960 edition. It was my culinary Bible.

At the moment I'm mainly cooking from the BBC cookbooks and magazines.
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[User Picture]From: craftyailz
2009-07-01 06:15 pm (UTC)
You are - and have been for a long time - a very good cook. Finally your confidence has caught up. The Moussaka is especially wonderful.
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[User Picture]From: poliphilo
2009-07-01 06:22 pm (UTC)
Thanks, dear.
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