The Bigger They Are the Harder They Fall

[mixfinder]

I am finding growing old may indeed be more work than I had visioned. After the last surgery the therapist told me if I wanted to be able to get out of a bathtub when I was 65 I needed to work om my lats. I had no idea what a lat was but last year I bought a membership at a fitness club to find out. With the amount of fat and sugar I consume its a constant battle to remain inside the confines of my skin. I expect to hear a rip some day as I split open like an overcooked sausage. I have gone back to the gym and worked out longer and harder than was wise. I felt yesterday like I had been introduced to a Mack truck at 60 miles an hour. I had company coming for dinner and put off the prearation time till late afternoon. No time for love or nurture, I brasied the onions and chicken and begin to add the finsihing touches on the curry. I was out of chicken stock and had left the jar of chicken base at mom's from last weekend birthday foray. I seasoned and tasted and left it to develope while I started the rice. I baked raw rice when I buy it and then seal it until time of service. It developes my complex flavors in the rice, garauntees it won't stick and kills any bug seeds that may have come with me. I put the rice on to cook with water and coconut milk. Thursday bread came out of the freezer and I browned it in ghee. Guests arrived, we chatted, we played a few hands of pinochle and then out came dinner, a simple saled, chicken curry, coconut rice and bread. First taste revealed I had forgotten to seasone the rice and it was bland and tasteless. Then the bite of the curry was even worse. The spices tasted harsh, there was no depth and it screamed out for salt. I often forget to tasted and adjust food before cooking and I ususally lucky. Thankfully I had four day old pies and Gevalia coffee to finish off because it was simply the worst meal I ever made, ever. To think, I am at the gym sweating off the lard and building up my lats and their best use will be to scrape bad meals into the garbage can. It was a good wake up call to be more alert if I want to stay on top of the game.

The picture has nothing to do with the text but it reminds me time and care can create wonderful flavor complexity.

 

[bernina]

I'm sorry to hear that...

sounds like maybe you were more disappointed than your guests were, though. I'm sure everyone's going to remember those pies!

Hey, is that fennel braising in your "better days" photo?

Looks delicious!

 

[perc-o-prince]

Are you sure you're not being a little overly critical of your dinner? It may not be what you made last night, but I'm seein' lots of ooey, gooey, carmelized love in that pan! I think I'm seeing onion, fennel, garlic and bay leaf, but what's the rest? Looks delish!

Chuck

 

[petek]

Keep up the gym, I go everyday pretty much without fail. Are you drinking enough water while you're there..actually a sports drink or what I do.. half water/half orange juice in a bottle, maybe a little less o.j if you're trhing to cut calories but you really need to be drinking when your working.

 

[bendix5]

Yep, we all have those days Kelly. Working out, putting the push on dinner and feeling whipped? Like Chuck said you were probably being critical of the meal and it just didn't taste right to you. Getting older does have its challenges as well. Here at 60 there are times I feel like I don't get things done around here quite right. Twice this week I went to the grocery to get fresh garlic and a few other things. Spent $40.00 and both times forgot the garlic. I just put it on the list for next time. I am sure your guests went away feeling quite full and raving about the pie and coffee. My big company flub. Several years ago I read how to do a turkey in the microwave. Company was here for dinner and the turkey came out like a big piece of concrete. It created a good laugh for the evening. I no longer cook meat in the microwave. Have a good Sunday....Dano, Bendix5

 

[mattl]

Remember, it's not the food, it's the company. Even the worst meal, which I'm sure yours was not, is made much better by good friends and conversation. Don't be too hard on yourself.

 

[toggleswitch2]

Salt and and spices can always be added at the table........

Oh boy. It happens.

Like the Mexican movie "Like Water For Chocolate" I do believe the guests can taste the "love" and the emotions with which food was made. I clear my head. Shove a cocktail or something tasty in my hole and forge ahead thinking, "It is what it is". Don't worry, be happy.

My greatest successes happen when I don't G.A.S.

Kind sir, senior moments come more and more as time passes. The trick is to write down even the simplest recipes. Some day one's "Flair" in the kitchen is just not perfectly tuned.

My ex used to panic when I had two ovens and more than 4 burners going at a time. One simply said "As long as the fire extinguisher is holding a charges and Dominoes Pizza delivers, have no fear!" Que sera, sera!

Besides, things take more or less time to cook as the barometric pressure changes. During a stormy low-pressure day everything takes longer to cook; the boiling points are lowered. On a clear beautiful high-pressure day, boiling points are raised. When cooking with electricty, voltages vary at different times of the day and the year. Results vary at similar top-burner settings.

Ditto gas cooking.. The home's pressure regulator varies how much gas to push through the pipes (via pressure changes) to match background atmospheric / barometric pressure. Trick is the USER usally adjsuts the flame to a customary size for a specific heat, but again the heat will vary with barometric ressure, as will boiling points.

There is no such thing as perfection. Man's only perfection lies in his imperfection(s)..it is called character(flaws) and makes life interesting.