At no time in the history of the world have I ever gone to my fridge and said "Oh, I have some extra arugula and saffron, what shall I make with these?"
Number one, greens don't last more than a couple of days, and I only grocery shop every two weeks. I don't have a pristine garden in my backyard. Heck, I live in a suburban apartment, so I don't really have a backyard at all. So I can't run out and snip those extra fresh herbs that I don't normally use. Greens don't do well in the freezer or in a can, so they're not something I could stock up on for someday in the future.
And saffron? Currently going for $48 for a half-ounce - yeah, call me cheap, but I'm never, ever going to cook with that! Ever.
|Cooking with Dione Lucas originally aired in 1948.|
Ancient and outdated by today's standards, it's still in black and white, and the newest fabulous thing that the cook raves about is a stove where you can actually regulate the heat with that knob on the front. (I kid you not!) That's more my kind of show. She showed how to make a beautiful cake the other day (the 'other day' being closer to 60+ years ago when it was filmed).
When did we forget that cooking does not require a box? With all the health conscious "clean eating" things making the rounds right now, its becoming more popular to cook your own food without using anything processed. Which is great - but when did cooking without something-already-prepared-when-you- buy-it become such a novelty? I have a friend who is a grown woman, with grown children and grandkids, who has never made a loaf of bread in her entire life. She's terrified to even try without help, because there's some mystical myth about how the pioneers did it and it was so complicated and difficult. (it's not, trust me.) And that's exactly how I felt about crepes, until I tried making them recently, only to find out they're actually very easy to make (and super yummy to eat!)
|yeah, that's me... the pioneer woman|
Honestly, folks, I promise you it's not that hard.There's always a learning curve when you first set out to learn how, because it's new. But don't let that get you down, it's worth it in the end.
|this would be the hippie half|
If there's something you'd like a recipe or tip for, please let me know! If it's something I can help with, I will absolutely show how I do it - the old-fashioned-pioneer-hippie-June-Cleaver-woman way.