My doorbell rang on Monday evening, and I hurriedly pulled on some pants and ran downstairs to see who it could be. I thought I had changed the delivery time for my Cook It boxes, but I learned the hard way that I’d only modified the date for two boxes. Oops. I put everything away, logged into my profile, and made sure to update my preferences for good. A Monday box means everything sits in my fridge for a full five days before I get to it.
Of course, I started with the French toast. It wasn’t my first recipe using panko breadcrumbs; I had toasted it, coated sausage with it, and enjoyed the texture and crunch it brings to a dish. This time, I would be dipping bread into an egg mixture and then onto a plate of panko. Mmmmm.
My major lesson here was: leave the French toast in the pan for more than two seconds unless you want burnt breadcrumbs and underdone toast. The burnt smell permeated the entire apartment, but the breakfast was still delicious (who new fruit + jam = fruit salad?).
Then it was time for more savoury endeavors. Tater tot poutine was fairly straightforward and simple and I am astounded that I have never made poutine with tater tots before. Then a burrito beef bowl, where the skins of tomatoes stressed me out because I was worried about the knife slipping and slicing into my finger (again).
Cooking still stresses me tf out. It’s a testament to my ongoing insecurity in the kitchen, which after months of this Cook It project, I have yet to fully shake. Each recipe is a new experience, even though there are common elements and I have gotten pretty good at many steps. Sauces scare me, and broth cubes are sometimes just sad clumps in the pan that I try to smash with my spatula in hopes that the flavour spreads beyond concentrated little lumps.
Here is where I need to remind myself that I have a binder full of recipes and dozens of pictures of dishes that I have enjoyed (and occasionally wolfed down without a shred of elegance). In the moment, it’s easy to forget what I’ve done and get stuck on the fact that I don’t feel like I know what I’m doing. The time element gets to me; what if I burn the food or my fingers or (worst, gasp) what if not everything is done at the right time and something gets cold and gross?
Ultimately, it’s okay. The recipes are beginner-friendly and if I mess up, there’s always delivery to console me for my cooking clumsiness. But it hasn’t happened so far, fingers crossed for the future.
If you want more culinary mishaps, get your ticket for Confabuluation presents the Shortest Story XI, where I’ll be joining close to 20 other storytellers. Mine will be told from (and take place in) the kitchen, and involve feeling faint and trying not to hyperventilate (so what else is new?).