© 2012 The Joy of Cooking Trust and the MRB Revocable Trust
For many in this country, Saint Patty’s Day festivities almost invariably include a meal of simmered corned beef, cabbage, and potatoes. As many have noted of late, this Irish-American feast has very little to do with how the Irish celebrate Saint Patrick.
Old man winter split rather early this year in the Pacific Northwest. We've been bathing in sunshine and rolling around in flower petals since mid-February. I know. It's pretty sickening.
I've never been one to celebrate Valentine's Day. It's not that I have something against the holiday. I generally think that more reasons to celebrate love and kindness are good things. But then, you know how your car will make a noise for weeks, reliably, and then you take it to the mechanic, and the noise just stops? The same thing happens with romance.
In mid-December, we made the awesome decision to give 30 days notice and move into a new apartment. It was a snap judgment based on a strong desire for more space (try living and working in a 630 sq ft apartment--the charm wears off fast) and the knowledge that the apartment we desired wouldn't stay on the market long.
When John and I first met, one of the things that impressed me the most about him was his skill level in the kitchen. I grew up in a very traditional southern family in which the women were the cooks. Then, I dated a few guys who would cook, but more to the tune of instant mashed potatoes and haphazard stir frys than boeuf bourguignon.
My mother, a working mom of three girls, cooked dinner almost every night. I know there is much ado about women feeling obligated to cook these days; about how providing healthy meals that kids will eat is too difficult; about how a lot of people don't like to cook so why should they, etc.
Every autumn, there are certain things I am compelled to do. Perhaps it’s the change in the weather that drives this compulsion; the urgency of the leaves turning and falling; the weakening sunlight.
I often toy with the idea of doing a series here about foods every cook should be able to make at the drop of a hat. I can't tell you how many times I've had to whip up something fabulous in a hurry, and a lot of the basic recipes I've accumulated and the skills I've learned over the years have been godsends to me in those moments.