My new literary and culinary endeavor has started with more of a whisper than a bang, but I’ve opted to be more forgiving of my shortcomings as this project unfolds. Even though I haven’t really started anything just yet, I am realizing the enormity of this commitment the more time I’m given to just sit here and stew on it all.
- Cooking is hard. I don’t give a shit how much the Food Network tries to convince me otherwise. It took me an hour to make bruschetta tonight and there is no actual cooking involved in that dish. How the hell do I expect to make complex, time-intensive meals that require so much more skill and patience? Ugh.
- Just because I am excited about shopping and chopping and cooking and preparing food, it does not mean anyone else is obligated to care. I guess I finally understand now how frustrated my mom/aunts/tata were when they’d spend all that time cooking and I’d spend all that time bitching about it and wishing I was eating pizza instead.
- I am mortified at the thought of constantly failing at something. Yeah, yeah, yeah – cooking is supposed to be one of those things that you get better with in time. I *get* that – but I don’t really *get* that.
- This project is also an opportunity for me to flex my “skillz” as a “writer”. I am also pretty mortified at the possibility of genuinely sucking at that, too. I thought starting a writing/cooking project that was familiar and close to my heart would unleash the repressed literary genius being held captive by insecurity. Yeah – not so much.
This isn’t going to be easy – which I hope means I am going to grow leaps and bounds as a result of all the blood and sweat lost and pounds gained.
Project Update: My mama’s cookbook is still in the process of being translated. I’m just trying to get in the habit of cooking by making things here and there. Tonight was bruschetta with two kinds of vine-ripe tomatoes, fresh basil, mozzarella, hearts of palm, fresh garlic, salt/pepper/oil/vinegar. The salad part came out pretty yummy – despite my inability to cut tomatoes uniformly. I used a baguette for the bread and was less than impressed. I’ll opt for ciabatta next time – unless someone can offer a more suitable alternative.