Dear Readers – I stumbled upon this entry I wrote in April 2010 but did not post. I still think it’s pretty funny and a sad true story – as least as far as I can remember. RBS
I have yet to figure out how to use WordPress pages. I’m not really sure what kinds of things you write on pages rather than posts. Pages are stationary, so I guess it’s like recording in stone – except you can delete them OR choose “private” rather than “public” visibility. At any rate, I thought maybe I should “page” recipes instead of posting them. Along with that, I thought I could record memories associated with food like I have been doing on recipe posts and dreary diet pages.
Today, I whipped together my quick ‘n easy lasagna and I started wondering about the first time I tried this Italian dish. Mom didn’t serve it when I was growing up, so I kind of think I tasted lasagna when I went to Brigham Young University and roomed with Dalene, Lynelle, Janelle, Marilyn, and Cheryl. The 2 years I lived with those 5 taught me a lot about cooking. All were better chefs than I was – by a long shot.
We all chipped in $5 a week for food/dinners. Two would shop; two would cook; and two had the week off. Considering that $30 fed 6 girls, I’m amazed at how well we ate. Toast, cereal, and/or fruit were the breakfast mainstays, and most of the time we ate lunch on campus, but we all sat down for yummy dinners that included desserts.
Lynelle created my 2 favorite desserts – a frozen lime thingy and a layered, rainbow dessert to die for. I tried to make them a couple of times when I was first married, but they just didn’t taste as good. And the rainbow dish was so dang time-consuming because each layer had to chill before adding the next one.
I tried to keep up with my friends by cooking up some of Mom’s great dishes – the ones she DIDN’T use recipes for, like her chili. But EVERY attempt ended in disaster. One of the worst experiences is when I baked a cake – probably from a mix, but then I tried to make the frosting from powdered sugar, butter and milk. I didn’t have any directions, so I guessed at amounts. Most cooks know powdered sugar icing needs VERY LITTLE milk, but I DIDN’T know that. After emptying EVERY box of powdered sugar we had into the mixture to thicken it up, the concoction was still quite runny. And it looked and tasted rather blah, too. So what did I do? I decided to add a little flavoring and food coloring; but the only coloring was BLUE and the only flavoring was ROOT BEER – the kind used to make HOMEMADE ROOT BEER. In spite of the BYU blue tint, it looked HORRIBLE and tasted WORSE! And, of course, it was supposed to be served at a church dinner for college students! I can’t remember if I was courageous enough to take it to the social or not, but if I did, I am sure not one person except the baker tried it. Yeccchhhhhhh!
Signing off for now,