Everyone can cook. I think so. Put your heart and soul into what you want to make. Add in some vivid imagination-follow your menu mentally with your eyes. Imagine what you want your food to look like…
I never formally learnt to cook-we were spoilt brats at the convent where we grew up. Great food, perfectly laid tables, perfect table manners. Supervised eating. Few fancy classes to teach us how to lay a table. How to bake a cheese soufflé. How to make a trifle.Bake a cake. Back home we impressed our parent’s dinner guests by adding a few of the things we learnt, to simple menus. The very first thing I ever tried out on my own were English Scones .I got the recipe from the Children’s Britannica. I must have been about 12 .My parents and brother sat around the dining table at tea time, and enjoyed the scones with jam. And I cannot forget how they praised my “work of art”. That was so encouraging. That’s what probably set me on a culinary journey. I volunteered to cook at any and all times. And as I grew up my interest in cooking escalated and my audience changed. From parents to school and college friends to doting husband to in- laws to children in various stages of growing up. Growing up in a European atmosphere convent, moving to Medical School in the South, moving to the North after marriage, helped me develop recipes and blend cooking styles and tastes. I love the warmth of the kitchen. Cooking de-stresses. I love the way you can sauté, stir fry, broil and braise –and concoct new dishes each time you venture to the kitchen. You can be so creative. If anything is the trade mark of our home-it’s the food!
I never formally learnt to cook-we were spoilt brats at the convent where we grew up. Great food, perfectly laid tables, perfect table manners. Supervised eating. Few fancy classes to teach us how to lay a table. How to bake a cheese soufflé. How to make a trifle.Bake a cake. Back home we impressed our parent’s dinner guests by adding a few of the things we learnt, to simple menus. The very first thing I ever tried out on my own were English Scones .I got the recipe from the Children’s Britannica. I must have been about 12 .My parents and brother sat around the dining table at tea time, and enjoyed the scones with jam. And I cannot forget how they praised my “work of art”. That was so encouraging. That’s what probably set me on a culinary journey. I volunteered to cook at any and all times. And as I grew up my interest in cooking escalated and my audience changed. From parents to school and college friends to doting husband to in- laws to children in various stages of growing up. Growing up in a European atmosphere convent, moving to Medical School in the South, moving to the North after marriage, helped me develop recipes and blend cooking styles and tastes. I love the warmth of the kitchen. Cooking de-stresses. I love the way you can sauté, stir fry, broil and braise –and concoct new dishes each time you venture to the kitchen. You can be so creative. If anything is the trade mark of our home-it’s the food!
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