Tips on common sense cooking (lessons I learned the hard way over the past week)
Tip #1: pay attention when using sharp knives
It’s the first time I’ve used a knife since deciding it would be fun to stab myself in the hand full force, hitting the muscle, bleeding and hurting like hell. Although I do consider myself a much-improved cook, I’ve got a long way to go. And no, I didn’t stab myself on purpose or think it was fun. I was trying to fit a big knife into it’s sleeve; I didn’t realize the sleeve was open on the end, the knife got stuck, I pushed harder, it slipped in through the sleeve and out the end, into my hand. Yes, ouch! And yes, it was very stupid! Alas, these kinds of injuries do happen when using sharp knives. I am recovered, although I do have a large bruise on the palm of my left hand still, one week later. And I’m a little more tentative while cutting today.
Moral of the story: don’t have your hand behind anything you’re pushing a knife into.
Tip #2: cut onions before putting on makeup that is not waterproof
I just looked in the mirror to find black makeup running down my face, after crying from cutting onions. Enough said.
Moral of the story: buy waterproof mascara.
Tip #3: when you’re having someone over for dinner, plan ahead, or else you’ll end up serving them almost rotten vegetables
I am absolutely THE WORST for this. I always think I have all the ingredients in my house to make something, then find out as I’m starting to cook that the pepper I had in the fridge that I bought a couple of weeks ago is feeling pretty mushy, and I’ve run out of rice, but have some quinoa in the back of the cupboard. I always end up making something with the all the ingredients I have, but never quite what I set out to do. I’m getting better at this, but it’s a challenge for me. (Don’t worry friends, I don’t ever serve you completely rotten vegetables)
Moral of the story: check the quality of veggies in the fridge before planning to use them in a meal.
Tip#4: wearing white white cooking something red is not a good idea
I’ve had to change so many times because I’ve splattered on my clothes.
Moral of the story: wear an apron – always.
Why I still keep cooking despite my silly mistakes:
I know many of these seem like common sense. And yes, they are. Sometimes my common sense is overshadowed by the many thoughts rolling around in my head. Sometimes it’s hard for me to fully concentrate on one task when I’m thinking of my next blog post, or some big idea I have, or what I’m doing the following week. I’m slowly learning that when it comes to cooking, it’s best to pay attention completely to what I’m doing. I think this might be why I’m learning to love it: it’s one place where I am forced to get out of my head and just do it. Cooking is peaceful for me (when I’m actually focusing), and that’s why it’s worth a stab in the hand, or tomato sauce on my white blouse, or mascara running down my cheeks.