Upon my return to America I decided it was basically detrimental to my sanity to fill my new life – full of structure and routine – with a couple of things to conquer. Nothing better to fill up time then with a little challenge.
So eventually, I finally buckled down and had a hard hitting conversation with myself. I said, “Self, you really should get your life together and figure something out in the kitchen because right now you’re standing on the whole chicken with a big butt fiasco and well, it’s a little embarrassing.”
And myself agreed. So here I am, three years later, ready to document my failures and successes. Let’s do this.
My first conquest upon returning to America was the gym: because well, 2 years of rice and beans had not done me good. So, there’s that.
P.S. I had this great idea to record the journey of conquering the gym with photos and inspirational messages throughout my ups and downs of muscle gaining and fat burning. Ya, that didn’t happen. I quickly realized that I’m totally not secure enough and pretty much thought I may make it through like three weeks before I just called it a day. However, 16-ish weeks later I’m on a roll and thoroughly enjoy finding some “woo-sa” time throughout the week. More on this later. It’s good stuff.
So anywho, currently I feel like what better way to compliment my new healthy lifestyle then by conquering the hardest, and most intimidating/overwhelming challenge of my life.
The kitchen.
Sigh… my Everest.
I can’t quite pinpoint why, but it’s so terrifying to me. I can stand toe to toe with a 6’ 5” Haitian guard on market day, dodging loads of rice and chickens on wheel barrows, and argue in another language about why he won’t let my friends with work visas cross the river; but give me more spices than salt and pepper and I will buckle I tell you. Fear of failure doesn’t even begin to describe.
Ever since I was a little girl I was always the one to volunteer to peel the potatoes when my sisters were learning to gourmet the simplest of dinners. It gives me anxiety when people say things like “just put whatever marinade you might think would pair nicely with that raw, disgusting, chicken breast.” (or something like that.) And I’m all like, “first of all, gross, and second of all, what is a marinade, and third of all how the heck am I supposed to just ‘might think’ what might pair nicely?”
However, what I lack in passion or desire I make up for in determination. Or just desperation. Interchangeable. BUT I NEED HELP, PEOPLE!!!
I just don’t get it. And I’m a visual learner so most recipes don’t help much because all the terms are a little general, and across the board simply unfair if I do say so myself. How do you marinate? What is a “poach”? If it says “a pinch…” how do you know if your pinch is the same pinch as the chef? I already had to learn the hard way the difference in a “bulb” and “clove”… ya, it wasn’t pretty. Read here.
My current situation basically consists along the lines of Tyson Ready chicken in a bag, eggs (basic American staple), and cottage cheese. I know, I know. Just give me grace in this moment.
I need suggestions – tips, beginner meals, etc… okay, “meals” may be used loosely here because that’s another scary thing is multi-task cooking between different dishes all at once. I just think I’m gonna ruin it all. That is why I initially went for a crock pot. But, it’s been a few years. I’m ready to conquer. Plus, starting small may boost my ego and give me a little confidence in the whole process. Advice/tips/tricks below, please!!
and ate delicious cake (shout out to my girl and long time roomie, 
The Roaring 20s 