Friday, September 11, 2015

Disasters of the Culinary Kind

After my mother began working away from home, I assumed responsibility for most of the cooking for my family.  Goulash, spaghetti, burritos, and basically anything that could be mixed with cream of mushroom soup were the typical fare.  These, however, rapidly became boring to cook and to eat.  I desired something more exotic.  Thus, I attempted stir fry in the deep fryer.  It didn't work.  I tried chocolate pancakes, adding cocoa powder to the pancake batter.  The result was less than satisfactory.  

High school required little cooking, and from that time until my arrival in Martin, I have been fed by others.  It has come as a rather pleasant experience, as a result, to begin cooking for myself again.  I fear, however, that my my inclinations toward alimentary experimentation have gone away.  It was for this reason that I decided I would attempt authentic New Orleans red beans and rice.  I followed a recipe, and for hours slaved over this dish.  The aroma was enchanting.  Until I added chorizo.  A word to the wise: When a recipe calls for chorizo, they mean Spanish chorizo, not the red slime masquerading as Mexican chorizo found in South Dakota grocery stores.  To make a long story short, after forcing myself to eat it for three meals, I was forced to send the remainder to that great kitchen in the sky via the garbage disposal.  It was a disaster.

So, here's to hoping that the sauerkraut soup turns out better.



  1. Its so funny you say that, because I always think of you as an extraordinary cook. I remember the time we made Chicken Noodle Soup and you would just throw spices in without a second thought. Or how you can tell exactly how much olive oil is needed for the perfect bruschetta. Or how you know when chocolate pudding with raspberries is the perfect compliment to a meal. Your pasta recipes are some of my favorite on earth. I am sure your company in the midst of our feasts adds to how delectable it is for me, but there is something to be said for the culinary delights I have experienced at your hand over the years. I am sure the soup was fantastic.

  2. My husband is from southern MS and makes fabulous red beans and rice with an adapted Paul Prudhomme recipe -- even here in Rapid City. I'll share if I can talk him into making it again:)


I appreciate your comments and thoughts. I do not appreciate vulgarity, attacks on me, the Church, or other people who comment. Comments of this variety will not be published.