I owe you all an apology. The past two weeks have been bonkers for me, and that resulted in my not having a post for you on Friday. It’s not that I’m not eating (believe me, I am!), or even that I’m not cooking (gotta kill that stress somehow). No, it’s a much sillier problem than that: evidently when I get busy, I forget to take pictures of what I’m making.
I tried! I have first-stage photos of…
Oven-roasted chicken breast:
From-scratch caesar salad:
And yesterday I made some ice cream using the Jeni’s Splendid Ice Creams at Home cookbook. I have pictures of starting to make sugar-plumped apricots:
Blackstrap praline pecans:
And the ice cream itself:
But I completely forgot to take pictures after this point, for each and every one of them, except the roast chicken, which wasn’t quite ready for prime time:
But I want to talk about that for a minute, in the interests of making small improvements in life.
Sometimes your chicken doesn’t get done, and you’ve carved it up and you now have two servings of not-quite-done chicken. It’s not the end of the world! I just plopped it back in that pan, now in two pieces, and stuck it back in the oven for another 10 minutes. Dinner. Sure, it wasn’t quite as glorious as my roast chickens usually are (I really do need to share that with you) but it was a perfectly tasty, wholesome meal regardless.
Likewise, one of the most interesting dishes I made this week was the least photogenic. I didn’t even bother taking pictures of it because it was ugly from step one. See, I had some leftover spanish rice and some leftover seasoned beans. I thought, “hm, rice and bean skillet.” So I chopped up an onion and sautéed that, then threw in the rice and beans (the rice immediately sticking to the bottom of the skillet and making a mess). Then I thought, “hey, this would be pretty good with some corn!” I quick-thawed a package of frozen corn under hot water and stirred it in. “How about some shredded cheddar?” In it went. Topped it off with a sprinkle of a spanish-style spice blend from my market bag (although simple salt and pepper plus maybe a little chili powder, or a sprinkle of taco seasoning, or anything else would have been perfectly fine), and called it good. Served with sour cream, lime wedges, and tortillas: warm, filling, wonderful food. (And vegetarian, to boot!) But let me tell you, it sure didn’t look like much.
So what’s the point? Something I tell myself often: don’t let perfect be the enemy of good enough.
Maybe you forget to take pictures while you’re cooking. Maybe you don’t have the time and energy to cook from scratch, but instead of dropping by the fast food joint, you drop by the market and pick up a rotisserie chicken. Maybe you throw your hands up altogether, but you go to the little Korean food truck instead of the Bland-O National Chain Restaurant. Much as Anthea was saying earlier this week, don’t criticize yourself for good decisions just because they aren’t perfect!
Oh, and maybe your Friday blog post went up on Sunday. Better late than never!