When discussing food in a group of friends I’m always the first to admit that my no-nonsense approach to cooking is hardly the ‘right’ way to work. I admire people that can create elaborate meals that are a joy to eat, but I have a bigger admiration for people that can create elaborate meals without a nervous breakdown in the process. It probably has to do with my upbringing: my mother took great pride in her cooking but was seemingly allergic to following recipes. To be fair, her taste buds are trained and she has infinite patience, which I both lack. Growing up I saw her taste and toss ingredients while cooking and she never broke into a nervous sweat on any occasion, be it for Christmas, birthdays or dinner parties. I was quite aware I had pretty big
shoes pots to fill.
As the years went by and I started a family of my own I found myself looking for shortcuts in recipes, debating replacing a difficult ingredient with a simpler one and pretty much trying out whatever I could to avoid stress behind my stove. I haven’t mastered the art of substitution quite yet but I did achieve to keep my outlook on food exciting and fun. Cooking is not a chore for me, and never will be, the prospect of a gratifying feeling and a nice dish in sight keeps my sanity intact.
Today I had very little time and found no breadcrumbs anywhere in my pantry. This resulted in my assaulting a packed of crackers that I did have and seasoning them generously with some dried rosemary, parsley, salt and pepper. I coated my chicken for lunch with it and had enough left to store for a later time, and other meats. It was delicious and may even replace the breadcrumbs in some dishes. Placed on some baby spinach leaves with a dressing of white wine, olive oil, fresh rosemary, mayo and garlic it was the perfect lunch for an busy day.