Forgiving Yourself in the Kitchen

Gentle Readers, oh the irony of this post. You see, The Practical Cook scheduled this post, and then promptly made a new mistake that is fodder for it. One of the most frequent comments I hear from up and coming cooks: I can’t cook, I mess things up all the time. Lean in please, just a little closer: so do I.

Toss the Accidental Butternut Bulgar with parsley and pecans to finish the dish.

Toss the Accidental Butternut Bulgar with parsley and pecans to finish the dish.

Be it from haste, inattention, or sheer exhaustion, I make mistakes. Yesterday’s Accidental Butternut Bulgar Recipe being a prime example.

Following right on that near-disaster’s heels, I added twice as much water as was called for to the pre-fab Taco Seasoning packet on Taco Night! Yes, I messed up Old El Paso. So what did I do? Turned up the heat, reduced the sauce by evaporating the water, and added a few squeezes of tomato paste from a tube at the end. Turned out to be better than usual according to The Practical Cooks Junior.

Spatzle Maker + Boiling Water = Great Photo, So-So Spatzle

Spatzle Maker + Boiling Water = Great Photo, So-So Spatzle

And let us never speak of the Spatzle incident again.

I think you’re sensing a trend here. Disaster doesn’t have to spell defeat. No use crying over spilt milk and all of that. Yes, I have 30+ years of kitchen time, so I’m a seasoned vet in the area of Kitchen Disaster Recovery (a little shout-out to my DCV peeps!). But, the crucial first step is letting the mistakes go.

Forgive yourself for not making everything from scratch all of the time, for letting things spoil before you use them sometimes, for ordering pizza when you’re exhausted, for serving mac-n-cheese for the umpteenth time. You are in the kitchen, you are reading this blog, you are fighting the good fight. Keep up the good work. Forgive yourself.

Feel free to share your story of kitchen forgiveness in the comments section below.

Send your kitchen confessionals to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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Tomorrow, shockingly, it’s time for Weekly Menus again.

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Filed under Can this supper be saved?, Kitchen Philosophy

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