I blew it last week.
A friend came over after work for that homemade meal I’d been promising her. Since my standard dinner lately has been a plate of nachos and a couple spoons of Nutella I figured it was high time to cook a proper meal.
It started well: I snagged a fancy pasta recipe off the innernet and raced through the grocery store after work loading up on ingredients I had no business buying — sun-dried tomatoes soaking in tubs of yellow oil, artichoke hearts squeezed into tiny square jars, and a big bottle of dry white cooking wine for simmering the sauce.
Then I came home and made a huge mess.
First, I didn’t have butter so I tossed the chopped onions into some lukewarm olive oil. Then after I realized I forgot to buy garlic I dumped the whole bottle of artichokes in to make up for it, figuring they were related somewhere way back in their vegetable family tree. Unfortunately, while trying to get the onions frying I dissolved those artichokes to mush. My grip on dinner was slipping so I tried saving the day with half a bottle of white wine before letting the whole thing simmer for ten minutes.
Smiling and satisfied, I washed my hands and scooped a bed of steamy pasta onto a couple dinner plates before pouring a generous amount of my sauce on each.
Well, guess what?
It was disgusting.
The onions were somehow raw and burnt, the artichokes were long gone, and the booze hadn’t simmered off so the entire thing tasted like hot wine. I got up to check the recipe and noticed I’d forgotten to put water in during the important final stage and somehow replaced it with triple the amount of wine.
It was a terrible meal and we choked it back through forced smiles and hot tears. A half bottle of Parmesan cheese and a loaf of bread were also called in to help.
It was a sad day but I really do hope that one day I get to experience the joy of cooking something new and having everyone like it.
Because I can see it now.
After flipping through cookbooks and strolling through aisles I get a sneaky twinkle in my eye as I race home ready to whip up a storm. Next I tie on a big apron, pull my hair back, and preheat that oven. After spinning like the Tasmanian Devil for a couple hours everyone finally comes over and samples my big meal.
“Ohhhh…” they say softly “Wow, this is delicious! What is this?”
“Oh … just some experimenting,” I smile back shyly, shrugging my shoulders and waving my hand. “It was so easy, honestly.”
But they won’t stop. None of them will.
“Can I have seconds?”
“Can I have thirds?”
“Can I get the recipe?”
“I love it so much!”
“Because it’s just so perfect!”
“And just so delicious!”
“And just so incredibly
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