With the help of some very wonderful friends and only one pizza delivery, my 16-year-old daughter has quite admirably managed in the kitchen for a whole week already. She's quite a good cook, though she has some skills to refine.
I left her a detailed inventory of the meat in the freezer along with a "cookbook" of about 10 recipes that she could make from what was in there. This "cookbook" came with directions for making the whole meal and having it all come out done at the same time. I have discovered that there are two things I have neglected to include in this "cookbook":
- Mise en place.
- Defrost at breakfast what you want to eat for dinner.
She'll get there. She is a bright and determined girl, and I have no doubt as to her ability. Experience is the best teacher, and it's better that I'm out of the room and not hovering over her as she discovers how to get the meals on the table.
She even grilled! (I don't do that. And I fully intend to take advantage of her ability to do so!)
Meanwhile, I'm making a list of recipes I find that I want to try once I'm back in the kitchen. (Cooking is the part of homemaking that I miss the most.) I'm drooling over the Penzeys catalog that arrived yesterday and planning a field trip to their Philly store in a month or so.
And coming up--as soon as I can get it done--a product review and giveaway of a cool cooking tool from OXO Good Grips!