...baking, then consuming those delectable carbohydrates to make you feel accomplished and delightfully full. I tend to lean towards perfectionism, in the nicest sense of the word of course, and thus baking is an easier task: if you screw up proportions or ingredients you're left...well, screwed! Cooking on the other hand has always scared me to death! It's imprecise at times, an impromptu gathering of what's stocked away in the cupboards and about to take its final breath in a back corner of the fridge. Thankfully (I'm talking to you future family) college has equipped me with the skill to look at a random selection of items, ponder them, and a couple minutes later have an "AHA!" moment. I have conquered fears: making formerly raw chicken both safe to eat and yummy, caramelizing onions, conjuring up adventurous homemade pizza with my kitchen savvy friend Karianne, roasting vegetables, and exploring my creative side with flavors and textures.
This week I have been inspired by Joy the Baker to make vegan coconut pineapple vegan banana bread and whole wheat molasses bread. While both were quite delish, the whole wheat molasses bread was the clear winner in the "I will make this again, and probably forever" category. It was moist, dense, slightly sweet yet savory, and it tasted dang good by itself and with a swipe of cream cheese. Coupled with a crock pot full of split pea soup (I am clearly making progressive steps in conquering my insecurities about imprecise measurements here!) and some self confidence from my mom, I became capable of making a meal for a family of 5 last night. Hazzahh!
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