Heartwings Love Notes 2032 Learn by Doing it Wrong by Tasha Halpert

Heartwings Love Notes 2032 Learn by Doing it Wrong by Tasha Halpert

Heartwings Love Notes 2032 Learn by Doing it Wrong

 

Heartwings says, “If the cook enjoys the cooking, the food often tastes better.”

 

Learning by Doing It Wrong

 

As any of my long-time readers know, I had to teach myself to cook. My mother didn’t like to and didn’t really want me in the kitchen. She lacked the patience to teach me and was usually too busy with my three younger siblings to have the time to do much besides put simple meals on the table. She hadn’t learned to cook from her mother, having grown up with a father in the diplomatic service, so that servants were a necessity.

As a new bride, with cookbook in hand, I set out to feed my new husband. I made some simple mistakes, and soon learned from them. Some of them were good learning experiences. One of my first was the belief that we ought to have meat at least twice a day, at both lunch and dinner. My husband’s ROTC salary was small and had to cover all our living expenses, so we ate a lot of the cheapest meat I could find, which was hot dogs.

We ate a lot of them, boiled, as my mother had cooked them. Fortunately, my new husband was fine with that, and as we were only eighteen and twenty, we did just fine on our simple diet. Our new baby daughter ate along with us. To save money, I began experimenting and soon learned to make casseroles. Our family grew and so did my range of expertise. My husband preferred simple meat and potatoes meals. My two little girls liked casseroles, and that was encouraging. My sons imitated their father. However, I instituted a “three bite” rule. They learned not to automatically reject what I served.

Baking came later. I spent a long time learning to make good muffins. The mixes available were not very good, and frankly, I’ve never wanted to use a mix if I could use my own ingredients. My early muffins suffered from my attempts at baking cakes. Lots of beating is the standard for good cakes. Quite the contrary for muffins. After many batches of non-rising, tough, though edible muffins, I finally found this out.

As the years have gone by, I have also had other important lessons. For instance, there is a type of pie pan made with holes in the bottom that is meant only for baking the crust of a pie to be filled after it has been baked. I learned this when as I was sitting with my dinner guests, the blueberry pie filling I had put into the unbaked pie shell began dripping onto the floor of the oven. This was a shock. Fortunately, my guests were understanding.

Cooking is both a science and an art. Even as a child, I enjoyed it, though I am the only one in my birth family to do so. Once, I contemplated making a mud pie cookbook. As an adult I wrote two simple cookbooks: one for cookies, one when we became sugar free and vegetarian.

 

May you enjoy your adventures with food.”

 

Blessings and best regards, Tasha Halpert

 

P.S. Do you have recipes or cooking adventures to share? Please do let me know what you know, I so enjoy hearing from readers. Please write me by hitting reply. Sign up at my blog for more at http://tashasperspective.com/Pujakins.

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