I can make - Almond crusted bread pudding and cranberry apple pie Provence without slicing an apple, or rolling the crust. Flip, scramble, bake and poach most anything. Eggs every way including the perfect large curd French omelette, potatoes 20 ways, including crisp hash browns, home fried, quiche and frittata. Any kind of soup, sauce, salsa and salad dressing. Spaghetti never the same way twice. Should mention original chili relleno, verde, enchiladas and pinto pot beans. Made tamales once. Good, but never again. Fish. Any kind. Any way. Just don’t over cook it. The perfect medium rare ribeye without peeking inside. Mouth watering pot roast, meatloaf, baby back and Saint Louis ribs dripping with lots of crusted stuff.
My mother died suddenly when I was 13. Following her death my father went through a very difficult time. But, he never failed to be a good provider. There was always plenty of food in the house. However, by the time I was seventeen I had been living mostly alone. So, I learned to cook.
Fortunately I can cook a little better than my poetic Rap. Today I would describe my culinary skills as a good amateur. Legendary celebrity chef Jacques Pépin once said, ”If I want to learn something about a person’s skills, I ask them to cook breakfast.”
It’s not surprising that it’s so hard to find a good breakfast menu anywhere. I do know of one. A small diner near our home operated by a Berkeley liberal throwback, and his Koran partner with an awesome memory. Jason could run breakfast hour alone without ever taking a written order, and the customers will always get exactly what they ordered. I can’t recall what I had for lunch. But, after months of Covid absence he remembered what Kathy and I had ordered last.
Cranberry Freshé
