Luckily for the health of my family, I am not the cook in our house. My beautiful wife Peggy is an amazing cook-and my incredible daughter Christina can also hold her own in the kitchen. She recently made dinner for all of us-DEE-LISH!
I am, however, an important part of the food chain.
I eat.
I mean, REALLY….what good is cooking if there is no one to eat it? I truly appreciate great cooking-and I marvel at how different blends of ingredients transform themselves into delectable dishes. Like gardening (which I also appreciate), it’s just not for me and I think the reason is patience. Or rather, the lack of it.
You see, if my task is to bake a cake, my inclination is to eat the ingredients. Mmmm…cake batter! Frosting! You’ll never see the cake. The giant mixing bowl will be my stomach, churning from ingested raw materials that should have been cooked. (Maybe I should go sit in the oven)
It’s not that I CAN’T cook…..it’s really just that I DON’T. Grilling steaks, burgers, hot dogs and chicken? I can (and do) handle that. Cooking in that sense is merely just TIMING. (“Exactly when do I turn this OVER?”)
There is one exception. Scrambled eggs. Or, more specifically, my adapted and adopted method of scrambled eggs-direct from my Mother. Of course, I cannot tell you how they are done (I would have to kill you)-I can only say that CHEESE is an important ingredient-and that PATIENCE (which I sorely lack in other kitchen endeavors) is also vital.
Even my kids love Dad’s scrambled eggs, which are reserved for special occasions like Christmas, New Years, Thanksgiving and the like.
The video below depicts some decent egg cooking tips:
http://www.youtube.com/watch?v=T_P4iHwbLy0
Just call me Chef Tim!
If you’d like my blog in your e-mail daily, let me know via e-mail: tim.moore@citcomm.com
Eggcellent!
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