During the coronavirus pandemic I began cooking most of the dinners in our home. There were challenges, yet after leaving paid outside work on April 28, 2020, I adapted. My repertory is not huge, yet with a substantial kitchen garden, there are always good ingredients on hand for meals.
Regular readers may recall my recent posts about cookbooks. To what extent do we rely on other people’s recipes and techniques? Once one gets practice, not much.
I posted on Facebook about baking bread:
I’m getting off store-bought bread, maybe permanently: baking my own. It’s been a thing to practice and develop a recipe I like. I found mixing the water, yeast and sugar in a separate container to let them proof, then pouring it into a bowl on top of the flour and salt produced bread with a nice crumb. Am working on oven temperature, yet I start it on 400 degrees for ten minutes or so, then lower to 375 degrees to finish.
What are your tips for bread-making?Paul Deaton Facebook page, Jan. 19, 2023.
In a day I got 26 comments in which people shared how they make bread. There were ingredients, and recipes, and much personal information about process. Importantly, I learned how bread fits into my friends’ lives. These kinds of posts are the best part of being on Facebook.
Part of my interest in bread making is the process of waking up, washing my hands, and having the dough rising in the oven by 3:30 – 4 a.m. I enjoy kneading dough very much, so I wouldn’t consider a bread machine or other process that did not include kneading. Instead of personal grooming, or putting on makeup to be ready for my day, I knead dough as a way of waking up into a world where much work is required. Bread making is part of a process of crafting a livable life going forward. When I’m finished re-inventing my bread making I won’t need a cookbook very often, if at all.
I cooked meals with my maternal grandmother many times. She never once used a cookbook. From a young age, she worked as a cook in private homes, and in restaurants. She also cooked for her five children, and when she had one, her husband. She learned how to incorporate a kitchen garden into her menus, and later, ingredients available at the Walgreens within walking distance of her apartment. That’s something I aspire to.
Grandmother made lemon chicken for me when I returned from military service on leave. The kitchen in her one-room apartment was minimal and she used an electric frying pan rather than a stove. I enjoyed talking with her as she prepared our meal. These meals are among my fondest memories.
After supper, I asked her to write down the recipe for lemon chicken so I could prepare it. The funny part was she forgot to include lemon as an ingredient on the written recipe. No cookbook for her.
You can’t take it with you, so my cookbook collection will be reduced in number to a few to pass on to our progeny. I donated more than 200 to the local library book sale and to Goodwill. I have a couple hundred more to deal with. At some point this cookbook collecting got away from me.
I hope to get to the point where I can say, “No cookbook for me.”
You must be logged in to post a comment.