I've loved food my whole life. I was quite the chunk as a child. My mom called me a "Buddha Baby"-- just to give you a visual. When I asked her why she fed me so much, she said, "Because it made you happy." Well, I can't argue with that. Sometimes, there is just nothing better than the perfect cheeseburger, and I also have to agree with Mrs. Paula Deen when she says, "Love comes in the form of butter." Seriously, they put words like "soul" and "comfort" in front of the word "food" for a reason. So, I guess you could say not much has changed since my "Buddha Baby" days. I am down a few thigh rolls and a double chin, but there is something I have gained. Although I've always loved food, I didn't always love to cook.
It all started with "Beef Broth & Noodles." This was my signature dish-- claim to fame, if you will. I guess it's like a fancier version of ramen. Whenever there weren't any leftovers in the house, you can bet your bottom dollar I was boiling me up some beef broth and noodles. Aside from the BB&N specialty, I was the salad dresser of the family. Mom and Dad would be frying up steaks and baking potatoes for one of our regular, weeknight meals, and when dinner was almost ready, they would call me into the kitchen to chop a few tomatoes and dump some olives on the salad. I guess because I was always surrounded by people who loved to cook and did it so willingly, I never felt the need to learn. Yes, I mastered boiling noodles in broth very early on (Impressive, I know). I also learned how to fry eggs and make a mean breakfast sandwich during high school. However, I never had the desire to embrace it and broaden my skills until I went to college.
As soon as I left home and moved to Boston, cast iron skillet and recipe book in hand, something clicked. When I wanted my mom's Roast Chicken with Potatoes & Onions, I had to learn how to make it while, of course, following the recipe book very closely and calling Mom to coach me along the way. Even so, Mom's Roast Chicken was just the beginning. It was the spark that ignited my passion for home-cooked meals. Once I learned to do that, it was all over. Soon enough, I was making Pot Roast for good friends, Bruschetta for a midday snack, Stratta for Easter brunch, and the list goes on. Food began to mean so much more to me as I realized it was something I could do for me and for other people, and we could all enjoy it together.
So, there you have it. I'm a foodie. I haven't been cooking for very long, but I'm learning as I go, and I'm not planning on stopping anytime soon.
FTLOF,
Jordan
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| Mom's Roast Chicken |
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