Here is the Nov. 29/12 edition of “Past Deadline,” published in The Perth Courier.
If you can’t run, bake instead
I had spicy sweet potato soup at the cafeteria at the Perth campus of Algonquin College the other day. It was goooood soup and made me feel warm and cosy. Now I want to make soup.
This always happens in the fall/winter – I get into some sort of nesting mode and feel the need to stock our freezer with soups and stews and chilies and sauces, not to mention the requisite Christmas baking.
Unfortunately, autumn is also when my teaching and business schedules explode, so puttering in the kitchen is not a luxury I really have.
Still, I try to make time for it because it’s relaxing. Since I can’t run to relieve stress anymore (stupid foot and tailbone), cooking will do.
After Thanksgiving, Groom-boy was telling some of his co-workers at Lee Valley Tools that we had the family in for turkey dinner. We’re not a huge group – our four, both sets of parents and my brother, sister-in-law and niece – just biggish.
These days my Biggish Dinners aren’t overly fancy. I tend to stick to the traditional and the family favourites. I still haven’t gotten around to making my Grandmom’s oatmeal stuffing, which my Dad loves, because I really like the apple dressing I have been making for years. One of these days, Dad, I promise.
Anyway, Groom-boy was telling his co-workers about the festivities, and several of them were amazed to hear I actually like having Biggish Dinners. I was surprised – I figured everyone was hosting Biggish Dinners and I sometimes feel as if I should do more.
The one thing I loathe about the Biggish Dinners is shoveling through the domestic debris beforehand. I will never be profiled as a cleaning guru nor will my home be featured on a house tour. I am hoping to continue to evade being featured on the show Hoarders. (Shudder.)
Cooking a turkey doesn’t scare me, though.
They say if you give a task to a busy person, it’ll get done. It seems to be true. (I’m not sure how long the momentum lasts for the poor busy person…we’ll see, I guess.) That probably explains why my busiest times are also when I am most inclined to go on a baking spree.
That’s how the Christmas baking rolls out.
I am not likely to make one batch of a couple dozen cookies here and there. No, I am more likely to double the recipe and then double two more recipes and immerse myself in hundreds of cookies in one fell swoop. Or squares. Or tarts. Whatevs. It’s a production line.
Sometimes, when I am standing in my kitchen covered in flour, sticking to the floor and blaring Christmas carols late into the evening, I think about working in a bakery.
There is something so completely satisfying about preparing food. You work with your hands, let your thoughts wander and make things people love. Okay, they don’t always love it, especially when you try to sneak dates into cookies, but you get my drift.
One of my favourite all-time accomplishments was when I finally learned how my grandmother’s shortbread recipe should “feel” in order to be perfect. I also learned patience – they have to cook long and slow.
Even though I know it by heart, I pull out my Nan’s recipe card every time I make banana muffins because it is in her handwriting and it feels as if she is there with me. Same for Grandmom’s fruit cake.
Comfort food.
Now I’m seriously thinking I should snag some sweet potatoes and try to make soup…just as soon as I finish this column and write a media release and some articles and review some minutes and save the world, etc.
***Postscript: I did try making the soup. It wasn’t as good as the cafeteria’s, but it was quite yummy!