Well, I was supposed to write about my experience with subscription boxes, but lately I have been trying to cook from good-ole scratch. No boxes, no pre-measured ingredients, no complete sets, no recipes combined into one fine pamphlet. And it’s kind of a disaster!
Today, I set out to make tomato basil soup. I didn’t have heavy whipping cream, and I wasn’t particularly keen on getting any. I figured, I can do without it, and thought I had found a recipe that didn’t call for heavy cream. I guess I read that recipe wrong, because when I got home, that recipe was nonexistent on the internet. I did find another recipe without heavy cream, but it called for actual tomatoes, and I wasn’t going to let the tomato sauce I bought go to waste. Nor was I bold enough to try substituting, or skilled enough, rather. So I set off to make the soup without the cream, in hopes that maybe dear husband would pick up some milk on his way home.
Besides that, I also wanted to make a tilapia dish with a recipe I got from a friend. It asked for white wine and shallots. I thought I had all the ingredients, but when the YouTube video on how to uncork a wine bottle without a corkscrew failed me, I was left with my alternative, rice wine. Should be fine right? I also didn’t have shallots, but I did have scallions. So I used those instead. I think that substitution worked out alright, and it wasn’t what caused the failure of that dish. The failure was due to over-salting. I really should just get some kosher salt, which is a bit less salty and therefore will be easier for me to work with.
Lastly, I made roasted brussel sprouts. This should have been easy, but I was too lazy to measure anything. I had a nagging suspicion that I wasn’t using enough oil and whether or not that was the cause of the result, I can’t be sure. That’s the problem with being a newbie at cooking; you end up with these funny results, and you’re like, “Where did I go wrong?”. Unfortunately, there is no book that says “If your result looks like y instead of z, then you did x wrong”. Where x could be too long, too hot, too much tomato, too much oil, too little salt. If there is such a book, I need it. Common sense is not that common, I tell you. So anyhow, when I pulled out the brussel sprouts, well they were browner than I thought they would be.
Now I’m waiting for dear husband to come home. He’ll probably tell me he’s happy that I made food for him, but I’ll probably still prompt him to tell me how awesome it is, even though I didn’t do such a great job. He’ll probably say “I like it dear!”, and I will look at him like a hopeful skeptic. Until next time.
Our Zojirushi rice cooker just sang its song, signaling its completion. Thankfully this part of the meal will (should) have turned out perfectly.