So, those of you who don't know me well (or in person) might not know my terrible little secret: I can't cook. Maybe it's because I was the youngest child of a working mom, maybe it's because I was quite happy living on baked potatoes, spaghetti, salad, and the occasional dish I'd make from a cookbook, but I never got the knack of looking in the fridge, seeing what was available and figuring out how to make A Food out of that. I don't suppose I'm all that different in that way from a lot of girls of my generation. Then we get married, and it's like, "Aw crap. Now we're supposed to eat food that is actually in meal form." And generally, the wife (still) does most of the cooking. But I got lucky. I married an Oldest who actually LIKES to cook and, more importantly, is really good at it. So, I kind of forgot some of the skills I used to have as I let him do 99.99% of the dinner prep over the past 9 years.
Due to his new working situation/schedule, it's become obvious to me that the kids and I can't eat my "quick meals" all the time. So, I need to learn to cook. A couple weeks ago, I made my first ever stir fry! It was really yummy. Last night and tonight again, I made what we call "Cucumber Salad," which is super easy. Peel a cucumber (or more, depending on how many people you have), mix about equal parts vinegar (white or red wine), water, and sugar (maybe a smidge less sugar) and add some salt. Mix with cucumbers. Eat. Noodle ABSOLUTELY loves this salad, and will eat bowlsful if given the chance. Spud told me at dinner tonight that he hates this salad, but after taking a bite of the one cucumber slice I forced on him, he said, "Mmmmm...can I have one more?"
I also did a rice stir fry and cooked FISH (my first time doing that, too). It was easier than I expected. Melt butter in the frying pan at 4.5 on the burner. Add fish and up the temp to 5.5. Wait and watch. The fish was really thick, so it took about 10-12 minutes total to cook, I think. I flipped it after about 6 minutes. Salt & pepper to taste. It was yummy. I think the fish was salmon, but it wasn't labeled and it wasn't pink. Is there non-pink salmon?
I'm writing these things more for me than for you, as I'm guessing most of you know how to cook this stuff. I need to be able to find my "notes" again for future reference (my culinary memory stinks), so I figure blogging about it will be motivation to actually sit down and type it up. Maybe I'll even try and plate the food nicely and practice my food photography. ;o)