Cardinal Rule of the Kitchen

     I don’t know who taught me, my mother or my 8^th grade home ec teacher, that one of the cardinal rules of the kitchen is to always review the recipe before beginning to cook. That way you can check the ingredients and plan for any odd processes for which the recipe might require.

Today, I disobeyed that rule.

     My morning began by picking the last of the roma tomatoes from the garden (with the cooler temps this will be the last week for tomatoes) because I wanted to try making a new recipe for tomato paste, called estratto. I found the recipe here:

     I blanched, skinned, and chopped the tomatoes along with onions and green peppers. I got those in the pot and started cooking them down. The other day I had discovered a recipe called Acorn Squash and Honey Pies here so once the tomatoes were cooking I started on the acorn squash, which I had baked on Saturday. I had read through the recipe when I found it and knew that I had all the ingredients. Then. But I failed to double check today.

     First, the recipe does not specify the amount of squash needed (thanks Martha); it just says “3 small acorn squash, about 3 pounds.” Not very helpful. So I ran the squash through the blender and guestimated the total amount (putting the rest in the fridge) and then added the spices. Second, when I went to get the four eggs I discovered that I only had two eggs. Yesterday I hardboiled some so I could make red beet eggs but I left four in the refrigerator. Apparently Hubby made two eggs for breakfast. Hmmmm…I figured I would just decrease the other liquid amounts and keep an eye on the consistency so it wouldn’t look too “wet.” I got everything mixed together and set it aside so I could make the crust.

     Third, no cornmeal. I could have sworn I had cornmeal. And the recipe called for two egg yolks. No eggs. Humph. So I pulled out my favorite pie crust recipe and made that instead. Now the pie recipe instructs the baker to make little five-inch pies but I do not have those small pans. I wasn’t sure how the recipe would work in a regular size pie pan so decided to make tarts instead.

     By disobeying the cardinal rule I had prepared something that was not much like the recipe! However, these little suckers are delicious! I’m not sure I want to try a cornmeal crust!

     When those were cooking, I ran the tomato mixture through the food mill and put it back on the stove to begin cooking it down. Then I prepared the red beet egg liquid, peeled the eggs, and put that in the refrigerator to sit for a few days (if Hubby can keep out of them for that long).

     By this time it was 12:30 and I was hungry and sorely in need of a break (for my aching feet—I’ve been in quite a bit of pain from plantar faciitis). After a bit of a rest I went back to the tomato mixture and poured it into three cookie sheets to go in a low oven for the rest of the day. I finally finished with the estratto at 6 pm, when I pulled them out of the canner. Worked beautifully!

     You know, having to adjust the recipe as I went is a little like life. You think you know where you are going and what you are going to do, but then life throws little curve balls at you and suddenly you are having to make adjustments, changes, and additions and while the main recipe is still the same some of the ingredients are slightly different. I guess the lesson for me is, Don’t Panic. Think it through, make an adjustment, and keep moving. I could have made a mad dash to the store to get exactly what I needed but gas is expensive and we are on a tight budget right now. So I just continued with what I had on hand and the results are delicious. So it is with our current situation. I know God’s main “recipe” for me and right now there are some unexpected ingredients. But I will not panic nor rush around trying to mix things perfectly like I think they should be.

“Trust in the LORD with all your heart and lean not on your own understanding.” Proverbs 3:5

I hope the finished dish will be surprisingly delicious!