My Culinary Doppleganger

It seems like every thought I have lately involves food in one way or another. Not only do crave a different entrée for every moment and mood of the day, but I want to make them all myself.
Under normal circumstances, I am by no means a friend of the kitchen. Cooking makes me nervous, all that planning, and measuring, and timing, and chopping, bleh, chopping is the worst. Every time I see the term "diced" or "minced" in a recipe, I cringe. The ugly truth is that my use of culinary tools usually extends no further than the can opener and microwave.

I have always categorized "those who cook'' into the same category as "those who clean," which means that these are the same people who are so organized and together that their sinks are always sparkling clean with not a dirty dish in sight, and their "to do" lists are consistently checked off.

I am the antithesis of this person.

I consider it a personal triumph if my dirty dishes end up in the sink, and not under the couch or on the table for two or three days. If I actually make a "to do" list, I end up with two weeks worth of work and not a single item gets checked off before I lose the list under the couch or cram it in an overstuffed junk drawer where it sits with old bills and invitations, not to be seen again until I pack up and move somewhere else.

I am the worst when it comes to executing a plan, no matter how great or small. I would much rather contemplate all of the aspects of said plan and its subsequent consequences than to actually carry it out.

Divergent thinking, ADD, or just plain lazy, call it whatever you wish, it remains a part of who I am.

With this in mind, I am sure you can see why I have found cooking to be a somewhat elusive skill, what with all the strategy and work that it entails.

Because of this, it has come as a huge surprise that I actually have the urge to prepare full meals for my family and me on a regular basis. Even the prospect of having to wash dishes every day hasn't been enough to deter me from cooking.

It's insanity, I tell you.

Take, for example, two weeks ago, when I bought a potato ricer to make homemade mashed potatoes, and ACTUALLY USED IT. If I wasn't pregnant right now, I would probably scoff at the idea of a potato ricer and buy a box of Hungry Jack. (Side note: Potato Ricers rock! They really do make your spuds fluffier!)

It doesn't end there.

I made a pumpkin pie last Thursday, and considered making the crust myself. Common sense finally prevailed and I bought a pre-made pie-crust, but the thought alone was more than a little startling.

Right now, I'm thinking about what I should cook for dinner, and I'll probably search the internet for a good recipe using asparagus in a minute.

I'm starting to sense that these thoughts are not my own, how on Earth could they be?
It is almost as if this baby that inhabits my body is a tiny little Martha Stewart urging me to commit domestic acts. Sort of like "Invasion of the Body Snatchers Meets The Food Network."
While I am thankful for the sudden urge to be productive, I am pretty sure it's just a hormonal imbalance. If you start hearing rumors that I have started canning vegetables, or wearing an apron in public, try to keep in mind that I am pregnant, and not myself. When the baby is born, and the nesting period ends, I'm certain that I will be back to my old, lazy ways.

Until then, however, here is a nifty recipe for mashed potatoes:

3 lbs Yukon gold potatoes, peeled and quartered length-wise
1 teaspoon salt
8 Tbsp heavy cream
1 Stick Butter
½ cup milk
Salt and Pepper
A potato ricer

1. Put potatoes into a saucepan. Add 1 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done - a fork can easily be poked through them.
2. Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Use potato ricer to mash potatoes. Use a strong spoon to beat further, adding milk, cream and butter to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.
Serves 8.

Feel free to share your own recipes, as well!
RD