Trial and error

I read with interest this post on “Demystifying ‘Hard’ Things to Cook:”

http://www.huffingtonpost.com/2010/02/22/demystifying-hard-things_n_466047.html

It reminded me that cooking can be intimidating. I get that. I am the girl who was once fresh out of grad school, anxious to break in the kitchen at my new home, and nervous about making an actual sit-down meal for my in-laws.

I decided to keep it simple, for up until that time, my culinary skills were reserved to microwave meals and mashed potatoes.

Spaghetti, I figured. How hard could that be? But no one had ever instructed me on the art of making pasta. It seemed simple enough, those directions on the package. Boil water. Insert pasta. Cook until al dente. I’d wanted to be prepared with the meal when my in-laws arrived. So I decided to get a head start on the noodles. Bad idea, of course. What I served them was a coagulated, crispy on the edges, chunk of noodles that no amount of marinara could hope to reconstitute.

I couldn’t eat it. And they shouldn’t have eaten it. But they did, to the chorus of jokes. They were kind. But I was embarrassed, nonetheless, and certain they’d think me an unfit daughter-in-law. That was the day I decided to learn to cook. And if I can do it—become an adventuresome eater and a fearless experimenter in the kitchen—anyone can.