Your eyes aren't deceiving you. Yes, that picture is all steamy. I was too impatient and took the picture when it was still so hot that it steamed up my lens. I'm such a smart little one, aren't I?I had been wanting to make this pasta dish from La Dolce Vegan for awhile now because it called for capers. I haven't cooked many things with capers and yet we have a Costco-sized (think ridiculously gigantic) glass bottle of them. So, I figure I should be on the look out for interesting recipes that call for capers. Plus, for some reason, I think I remember that CC really likes capers. True bigfella?
Anyway, the name of this recipe is Roasted Cherry Tomato Pasta with Kalamata Olives & Capers. Any chance that you notice looking at the picture again that something is suspicious other than the steaminess? Ah, yes, a missing ingredient! AGAIN!
When I ate it I thought it was pretty bland and let CC know that when he came home and was about to eat his portion. He looked at the dish and said, "Aren't there supposed to olives in it?" Are you kidding me? Did I actually forget a freaking ingredient that is in the TITLE of the recipe? Oh, yeah, I sure did. Can you believe it?
I just can't understand a few things about this continuing phenomenon of me forgetting at least one ingredient (or switching ingredients in the case of the clove curry). First, how is it even possible that I did this when I read and read and read this recipe over and over again definitely over a dozen times. The point is that I know I do this so I try and be particularly careful so how is it possible? My theory is that I read the ingredient (e.g. olives) but then my brain just doesn't register it or something. I don't know. I just can't understand it. Maybe it's the absent professor syndrome?
The second thing that surprises me about the fact that I continue to do this is that despite the fact that I seem to be relatively bad at cooking and baking, I still don't give up. CC reminded me that one can't really give up cooking because ya have to eat, but that really isn't true. Believe me, before HT lived with us we ate, but it was all processed foods and vegan warm-ups rather than real whole food. My HT (miss you roomie!) showed me that people could really love cooking. She got so much joy both out of the process and how she made people happy with her creations. It was contagious.
Plus, I guess I like a challenge. My impression is that some people think that things just come easy to me, but that really isn't true. What makes things worthwhile is that you do have to work at them. Triathlons are like that. Teaching is like that. Cooking and baking are definitely like that. I feel such a sense of accomplishment when I actually get a recipe right and it is good. I assume that eventually I'll get better at this and won't make so many ridiculous mistakes. That's happened with other things I've worked hard at, but you never know. I just might always struggle with it, but enjoy the struggle. Still, at this point, it seems there is a loose olive in my brain. Next time it might be that I'm one nut short. Obviously I'm not good at forced puns either.
10 comments:
Olives are yucky anyways. And I love the challenge of cooking and baking, definitely what makes it fun. Don't give up :-)
When I first looked at the picture I thought maybe your kitchen was haunted. And maybe that's why you forgot the olives? A sneaky little poltergeist did something to distract you just as you were thinking "okay, olives." I think that sounds like a reasonable explanation, no?
Theresa - I love that! Too funny! Sounds good to me. I'll blame it on a poltergeist. Actually, we do seem to have uninvited house guests, but that's another post.
OK, this cracks me up because it's the kind of thing I would do. I actually think I have undiagnosed ADD and have all kinds of tricks and systems in place in my work and personal life (have recently switched to the Getting Things Done system and it's awesome!), but not so much in the kitchen...
Anyway, maybe you could set out all the ingredients in little bowls before you start, like they do on cooking shows, then check them off as they go into the dish?
I'm terrible at forgetting ingredients, too... At least this looks like it turned out well (cupcakes without sugar, however, do NOT). I like VRA's idea of the mise en place system - I'm always too lazy (and my kitchen's usually too messy) to pull that off, though. The nice thing about the challenge of cooking is that the pay-off is so immediate.
mmmm, capers. I just ate some of the leftovers. Great stuff.
One nut short...like Steve on Sex in the City.
ok a couple things i just have to say about this post. one, you are not a horrible cook or baker! forgetting an ingredient happens all the time even to the best of them. two, thanks for the props in saying that my love of cooking was contagious but i must say my love could not help but grow when i had you and bigfella raving everynight about my "creations" we will call them. and three, the only reason i didn't forget things half the time, even though i still managed to all the time, is that most often i never followed a recipie correctly and i had you to remind of me and do checklists with!
so basically all of this rambling adds up to you are a great cook and in fact you made me a better cook! hell you taught me how to cook vegan food and make it delicious. don't worry little one we all have our hits and misses(remember my first run of the empanadas with the overload of cinnamon)-ht
Vegan Run Amok - good suggestion. I have tried that. Example - coconut cupcakes but actually forgot to include the shredded coconut that was sitting on the counter to be used. Placing everything out does help though.
HT - you're the sweetest! That's all.
I love Theresa's poltergeist comment- too funny. I'm sure the capers made up for the olives in what I could see in the steamy pic- so funny.
I'd never noticed that recipe, but you'd better believe I will be getting on it pronto. Thanks for pointing it out!
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