I am a mediocre cook at best, perhaps an unlikely one as well, since I never was much for the kitchen—even as a kid. I have a handful of recipes in my repertoire that I feel comfortable with, most of which have been handed down through family over a number of years. Mastery came only as a result of determined effort and decades of repetition—certainly not from talent or inclination. That said, I almost never stray from the recipe, sticking to the formula that has worked for me time and again. There’s always the chance I’ll burn or undercook something, so I suppose that’s all the adventure I need.
Occasionally, I’ll branch out and try new things that I’ve seen on the Food Network, but only if I can pronounce the ingredients and find them easily in the grocery store. I’m not one to traipse around looking for something completely obscure that Giada went on and on about. That’s just not me. The degree of difficulty matters, too. Chances are if a third grader couldn’t prepare it, blindfolded with a whisk tied behind his or her back, I’m not likely to tackle it anytime soon.
I realize this isn’t the sort of example I ought to be setting for my daughters—always playing it safe, unwilling to step outside my comfort zone in order to reap the benefits that sometimes come with taking risks. As adults I’m hopeful they’ll be more adventuresome than I, delving into cookbooks, experimenting with new recipes they find online, crafting their own from scratch.
I’m sure if I had sons I’d feel the same way.
Nevertheless, I don’t pretend to know what my children will glean from me as it relates to culinary skills. Lord knows I’ve tried to lure them into the kitchen, because, of course, I’d feel like a complete failure if I didn’t at least teach them something. I’ll admit it was easier when they were small. We’d pull the heavy mixing bowls out of the cupboard, shove wooden chairs up against the counter and sort through the drawer for favorite aprons—the ones that practically swallowed them so many years ago, two tiny sets of feet peeking out at the bottom. Together we’d bake cookies, scooping mounds of flour, cracking eggs in a less-than-efficient manner and eating chocolate chips straight from the bag. Not surprisingly, my kids were greatly invested in anything that involved making a terrible mess and/or eating sweet stuff.
Over time, I coaxed them into learning how to make some of their favorite dishes, banking on the idea that they’d be inspired by the outcome. For the most part, this has worked, evidenced by the fact that they feel comfortable enough to make their own dinner once in a while and no one has burned down the house as of yet. No small feat.
I suppose it doesn’t really matter whether they fall in love with the kitchen and all that it entails. I won’t be disappointed if they fail to fully embrace it, nor will I be displeased if they do. I just want them to continue to enjoy spending time with me there—even if I have to bribe them with Ghirardelli chocolate chips or having free rein to make an enormous mess of my kitchen, something that’s still very popular.
What’s more, years from now I hope I’ll see that I’ve managed to impart at least two things to my daughters, neither of which has anything to do with properly sautéing vegetables or peeling a hard-boiled egg without destroying it. I want them to recognize the importance of making a meal for someone who really needs to feel pampered or just plain loved—to know that comfort food is a godsend when someone is grieving or recovering or stressing about life in general.
I also want them to remember how special it made them feel to have someone bake them a birthday cake, slathered with their favorite icing and/or sprinkles. If they can in turn bake someone happy on their special day, that would indeed make me smile.
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Copyright 2016 Melinda L. Wentzel
One response to “Apron Strings”
Yep. Exactly that. I have also coaxed my kids into the kitchen, and with one of them, it actually TOOK, and now she makes unholy messes in the kitchen on a daily basis and I have to keep reminding myself that I wanted this. Because I did. And she is actually scaring me these days with her knowledge of the chemistry behind baking soda and baking powder, which has remained a mystery to me to this day.