To Cook or Not to Cook?

That 's a good question. I used to be a really good cook. Honest. My sister told me many times that I should open my own restaurant. And she had gourmet taste buds, you betcha!

A few months ago I received a card in the mail telling me that some lady whom I had never heard of signed me up for a year's subscription to EveryDay with Rachael Ray. That cost her$15 or $20, and it must be a mistake, but today I got another issue. I only cook for one person, so this lady by the name of Mary must have wanted to torture me with all these pictures of luscious food.

When you cook for one, you can't even call it cooking.

I used to cook for seven and loved to do it. I picked up hints here and there to make my food taste even better. Like put a little sugar in the cooking water when you cook carrots or peas.

When you make tuna fish salad, rub the bowl with a garlic clove, but don't put any garlic in it.

Years ago, I realized that President Lyndon Johnson's daughter was a spoiled rich girl at that time because she was quoted as saying, "Cooking is easy, just follow the recipe."

Ha!

Mrs. Nixon couldn't cook, either. Richard would go to their little personal kitchen in the White House and fix his own snack, which I heard was cottage cheese with catsup. Poor Dick.

But to get back to R Rae's magazine-----why does she print recipes calling for food you never, ever heard of or never hope to hear of like ground lamb? I can't see grinding up a cute little lamb. I couldn't eat it. You are supposed to add three cups of arugula to the lamb mixture. What the heck is arugula? Then there is a recipe for cooked lettuce with sugar and peas. I mean, who boils lettuce with sugar? My mother never did.

But there is a good recipe for apple pie in this magazine with wonderful crust made with a beaten egg white and vegetable shortening AND butter. That one I will try. I might have to

eat the whole pie myself, but I think I could do it.

The other day I was telling a couple of my grown granddaughters about the prune whip I used to make when I was very young. One of these granddaughters is getting an education in nutrition and might end up working in Betty Crocker's Kitchen! Anyway, they thought prune whip sounded quite good and they might try to make some. I must remember to pick up some prunes next time I go to the super market along with some ciabatta rolls if I can possibly find them. I'll let you know if the prunes made a tasty dish.

Happy cooking, until next time! Bon appetite, or whatever.