Cooking

I have always enjoyed cooking, my mother and grandmothers used to say if you enjoy eating then you need to learn how to cook. Cooking is not hard; it does take time to ‘play’ with various recipes until you get things to your own individual taste. Way before I became ill, friends would always seem to show up when I’d be cooking a big meal, holidays were always crowded, first at my house on Schooley’s Mountain (NJ), then at my house in Phoenix. When I came to San Diego it changed a bit, I was competing with my sister for the holiday meals, and still do not have a group of friends as I did back in Phoenix or NJ.

I still laugh about the misconception that Thanksgiving & Christmas turkey meals are hard to do. The biggest thing (to me) is allowing enough time for the bird to cook (I always stuff the bird, it gives the stuffing more flavor and keeps the bird moist, and get a big bird – leftovers are not that hard to dispose of). Choosing the sides and desserts was often harder than making the meal – there are those mandated by family tradition – mashed potatoes, creamed onions, candied yams/sweet potatoes, cranberry sauce…. and then their were favorites such as pecan pie, pumpkin cheesecake (thank you Mara). Whatever the menu, I always try to make extra, just in case someone brings someone, or a friend just happens to show.

In recent times, I’ve started cooking a fair amount of Italian meals, don’t know why, just kind of happened. Puttanesca (spaghetti sauce rumored to have been what the cooks would make for the street girls from what was laying around the kitchen), Veal Scaloppini with Mushrooms in wine, Osso Bucco to name a few. They are not hard to do, and actually do not take all that long to prepare. And cost a hell of a lot less than going out for the same meal!

Here is my recipe for Puttanesca (for 2 with leftovers)
Ingredients:
2 boneless, skinless chicken breasts sliced
crushed garlic (about 2 cloves)
olive oil (bout 1/2 cup)
two cups of tomatoes (about 6-8) cubed
bunch green onions sliced
capers (2 tablespoons)
anchovies (a 4 oz can)
basil & oregano to taste
crushed red pepper to taste
black pepper to taste
tomato paste (small can)
black olives (can sliced 8 oz.)
Cook sliced chicken in 1/4 cup olive oil and 1 clove crushed garlic till pink is gone. Add rest of ingredients and simmer for 20 minutes over medium flame (burner). Serve over pasta.