Raw Deal

Abstract, Beef, Britain, British, Brown, Carrots

Image by Shutterbug75 from Pixabay

Strange things can happen

Wherever you may be

Funny to you,

Not so much to me

When planning a dinner – guests to impress

Hoping they won’t see

That the kitchen’s a mess

But that’s not the odd part

No – not even – the start

It’s raw roast and potatoes –

As your a la carte

When turning the oven on –

Is the thing you forget –

Filling you with confusion

Filled with regret

So of course there’s – just one thing to do:

Pass around the copy – of the delivery menu

 

Padre

 

*  Unfortunately based on a true event.

 

Sunday Writing Prompt: A funny thing happened on the way to the kitchen/bedroom/laundry.

 

Amy’s Food Vlog

 

Pixabay

“That will be an excellent promotional still for the Vlog advert,” Amy said.

“Yep, I think we look really good, and the setting is perfect.  I think people will flock to your YouTube site,” Rich observed.

“I think you’re right.  That fresh veg will just about sell itself.  It looks so nice.”

“Maybe next time you should wear a slightly darker dress though.  I think it will make the pasta standout more.”

“Do you think?  But I look really good in pastels,” Amy observed.

“You do Babe,  and I know your looks will win no matter what you are wearing. But I was thinking about the die hard foodies, they might want to focus more on the ingredients.

“Okay, I think I see your point.”

“I’m getting kind of hungry,” Rich said.  “Do you have anything for us to eat?”

“Well the spaghetti is cooked.  But I think it will take about an hour for us to make a decent sauce.”

“Yeah, I really can’t be bothered to actually finish it though,” Rich said.

“I cooked the pasta, and you cut the veg already, so it’s a head start.”

“Hmm.  How about KFC?”

“Sounds perfect,” Amy said.  “I don’t think I can be bothered either.”

 

Padre

Inspiration Call: Cooking

 

 

Coffee Cake

Coffee, Break, Coffee Break, Cup, Notebook, Write Down

Pixabay

While I considered making a fictional take on this prompt, fact is in this case better than fiction.  The theme of cooking is a wonderful prompt, and in this case is a story of love offered and love returned.

When my little sister was of pre-school age, she got it into her head that she was going to “bake” for my father.  She was determined to make coffee cake without any assistance.  She secretly gathered the ingredients and found a quiet time to make her culinary masterpiece.  The Great British Bake-off had nothing on her.

When she had finished she bought the plate to my dad.  The coffee cake was two slices of white bread with the crusts removed sprinkled with sugar and a generous portion of  dry instant coffee granules.  This was all mashed together into a roughly  cake shaped mass.

She beamed with pride at her achievement.  It was a gift of love and it was accepted as such.

This love was returned in kind when he ate the whole thing.  All  was smiles and compliments.  Love indeed!

Her chicken noodle cookies are a story for another day.

 

Padre

 

Tale Weaver #228 – Cooking

Tech and the Kitchen

shopping

photo: John Lewis

I have seen a lot of blog traffic in recent times about the wonders of Instant Pots, and other electric pressure cookers. I have to admit that while I can see the great advantages of the time saving in the hectic world of the 21st Century of  such “time saving” devices, I am still reluctant to go that route.

First of all, I have memories of the bomb-looking, stove top pressure cookers of the 1960s, with their twist to lock lids, clamped handles, and top-mounted pressure gauges. These beasts were used to make corned beef and cabbage, stews, and the like.  They were efficient, but scary.

Speeding up the process may have merits, but will we ever be satisfied? There is an episode of the Simpsons in which Moe buys a surplus fryer from the Navy, which “can flash fry a buffalo in 40 seconds.” Homer responds, “Forty seconds, but I want it now.”

bartsellshissoul4

image: The Simpsons

On the other hand, I watched a documentary, Fannie’s Last Supper, in which modern chefs sought to replicate a banquet using Fannie Farmer’s 1896 cook book, using period equipment (including a cast iron wood burning range), this was slow food to the ultimate with some dishes taking days to prepare. Labour intensive? Yes. Time consuming? Most definitely. But the results were in the eating.

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image: Fannie’s Last Supper

Today we need to find balance.  Most if not all of us do not have the time to feed and regulate a wood burning stove. We don’t have the desire to hand grind meat, or to shred veg. A food processor has become more a “necessity” than a luxury.

And in the spirit of honesty, I seldom make soups in a pot. When I do, I still blitz it afterwards rather than potato mashing or whisking it to smooth. I fact, I am a great fan of my Morphy Richards soup maker. I generally run my ingredients through two cycles of cooking, to make sure they are ultra soft, and then use the internal blades to make a perfectly smooth soup. Timing is usually comparable to the pot method, but there is somewhat less slicing and dicing, and the final blitz is a “one stop” process.

Will I give in and go for a modern ultra quick pressure pot?  The jury is out on that one. But I do like the look of many of the recipes I see for them.  But like in Fannie’s kitchen, I will reserve judgement until I give it a taste. [I would really love comments and advice from those who use these devices as to merits/drawbacks – especially on the taste front].

For now, I have my electric cooker, my spiraliser, my food processor, mixer, blender, and a vast assortment of hind utensils for grating, squeezing, juicing, and grinding. I guess tech has been with us since the invention of pottery, but where will we find balance  between quality and “I want it now.”

Padre