I so admire my many friends who
derive pleasure from cooking and can whip up culinary delights with devilish ease. Knowing my complete lack of skill or interest
in this area, when having a potluck they’ve learned to just assign me the
bread.
For me, the kitchen is just another
room to keep clean and if I could afford to eat every meal in a restaurant, I
would. I seem to recall my mother grousing about
cooking and, while she always managed to have a meal on the table for us, the
impression made was that there was nothing fun about it. As an adult, I learned to keep myself
nourished by never cooking anything that had more than one ingredient. Chicken – one ingredient. Potato – one ingredient. Broccoli – one ingredient.
With one exception… stoned
rice. The reason we gave it that name was because it was easy to make when you were stoned and, since that was my state
pretty much throughout my early 20s, it proved to be a popular dish around the
roommate’s and my Mill Valley, California apartment.
Ingredients:
Minute Rice (because of our short
attention span)
Cheapest cut of steak available cut
into bite-size pieces
Celery, green onions, mushrooms
(or anything else lying around)
½ cube butter, more or less
Teriyaki sauce
Melt the butter, add a bunch of
teriyaki sauce, dump in the steak and veggies and cook over a medium heat until
the steak was browned on all sides. A
minute would do it. Then pour the
concoction over the rice and you had a meal for one, four, or more.
I sometimes think of making the
dish today – for old time’s sake – but, without being stoned, it all just seems
like way too much trouble.
From the prompt "in the
kitchen," part of the 30-day blogging challenge from those crazy kids over
at We Work For Cheese. Visit them They're a fun bunch.
