Monday, November 28, 2016

Freezer queen

Yesterday talking about the first Sunday of Advent, I mentioned briefly that I was in the meal train for the priests at our church.

The meal train! That is a term I just picked up today. Someone was setting up a meal train for someone on Facebook. You bring meals to that person. I signed right up, I will tell you that. Because now that I am in the, ahem, meal train for St. Anthony's, I am realizing I need more practice.

I have been learning how to freeze things with the help of this 1960s booklet I picked up at Amvets, "Facts About Food Freezing." That is it pictured below! Still it is strange how your cooking mojo can desert you.

Normally I cook pretty well -- that is, when I am under no pressure. The minute I am under pressure things change.

Remember the time I keep alluding to when I did pot roast for Leonard Pennario? It was good. But not as good as it would have been had I been making it just for myself.

Thanksgiving also does not bring out the best in me. A recipe I've done a million times will take a different direction.

And so this meal train.

Piously I froze one soup. The lid of the container, which was new may I add, somehow got loose in the freezer.

"No!" I said. "No!" But it was so. Then there was the matter of this other soup. I put in some lemon pepper and it became too lemony. This never happens to me! I was so mad I threw out the lemon pepper. I froze the soup and hoped it wasn't too bad. With Thanksgiving I was running out of time.

Later I got on Google and looked up: "Too much lemon." Someone suggested baking soda. "Not too much or it will taste soapy." I tried a little bit, a half teaspoon or so, on my remaining soup and... it worked! So there, I have learned a kitchen hack. I got the other container of soup out of the freezer and poured it out and heated it up and added baking soda and as I stirred it I thought:

What in the world???

Son of a sea cook, all these extra steps!

Bad things come in threes and the third was the chocolate chip cookies. This was a Marc Bittman recipe, the same recipe that is everywhere, but somehow I managed to goof it. Five-year-olds can make chocolate chip cookies. Mine spread too much and stuck to the pan.

Zut, zut, zut alors!

It all ended pretty well, considering.

But again, what in the world?? I cook all the time and suddenly this.

The meal train ran me over!

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