"Therefore, having been justified by faith, we have peace with God through our Lord Jesus Christ, through whom also we have obtained our introduction by faith into this grace in which we stand; and we exult in hope of the glory of God. And not only this, but we also exult in our tribulations, knowing that tribulation brings about perseverance; and perseverance, proven character; and proven character, hope; and hope does not disappoint, because the love of God has been poured out within our hearts through the Holy Spirit who was given to us."
I feel like I'm being buried.
Worried about Friday's testing.
And next week's new specialist appointment.
But let's think about food!
I AM A SOUFFLÉMAKER! Specifically, I learned to make a Spinach and Gruyere Soufflé. soufflémaker! Pretty fancy, eh?
First, the right dish makes all the difference. When I first tried this recipe, I used a two-quart dish, not catching my error. My soufflé, whilst edible, was a mighty flop. This one is a resounding success! I will admit, though, that I need to thank YouTube and "The Great British Bake-Off" and my step-father for getting me here.
YouTube taught me the folding egg whites technique. Whether batter or a soufflé base, for best success, mix in one third of the egg whites first, to lighten up the batter/base. Then mix in the rest of them.
To mix, YouTube also taught me that the best method is to turn your spatula on its side and use it to cut down into the mixture as with a knife. Next, twist the spatula so that you can scoop up some mixture. And then fold it over. Rotate the bowl a quarter turn and cut, lift, and fold. Repeat those steps until you have just mixed in your egg whites.
"The Great British Bake-Off" taught me never to grease your dish or else your soufflé will be unable to climb the dish. It also taught me to make a support structure for the risen soufflé so that it will hold its shape in the oven as it is finishing. Use parchment paper, cooking twine, and a small metal paperclip.
Gosh, days later I am still so giddy when I think about becoming a soufflémaker.
But the soufflé brings something to mind that probably will not make sense to anyone but me. You see, I very much dislike when someone tells me that I am a gourmet cook. I know it is meant as a compliment, but it is not a true statement. I am still only at the beginning of my cooking journey.
A gourmet cook has great skill, technique, and knowledge and blends those together to make culinary art. I have some skill and some technique and some knowledge, but I am no artist. I doubt I will ever be. However, I am well on my way to becoming a good cook (if ever I come to understand dough).
To me, what is significant is that I am learning this despite a significant cognitive deficit. I cannot just follow a recipe cold. I have to read it again and again until I think I understand it, and then I have to start studying it. I search out comparable recipes and study their differences. I read through the comments to see the failings of a recipe or technique or combination. I try to find someone online making the recipe (or one similar or with a similar technique). And I rehearse in my mind how to make the recipe. Only then do I try.
And when cooking, these days, I make so many mistakes trying to follow directions that I use a bazillion prep bowls to get as much of my ingredients ready so I am not having to concentrate on cooking and following directions and measuring all at the same time.
For me, that quiche was as much a triumph as a soufflé, because I had to learn pie crust in order to make it. That was a month's long venture as I tried to find the best recipe for me to start with and to learn and rehearse the process. Quiche might be simple for you, but, to me, it was as hard as a soufflé.
So, when you tell me, in all kindness, that I am a gourmet cook, I think, "No, I'm not! Oh how I wish you would see me, see who and what I am." I am a cook who's learned the fancy part of chopsticks, but I am not yet a pianist, an artist on the keys. But I have learned that fancy part whilst partially blinded and deaf.
[Can one have figurative language in a metaphor?]
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