Okay, so I didn’t actually make artichoke lemonade. I was just trying to work on my search rankings. Because that title is going to be a home run.
I haven’t blogged for a while, and I’m telling you this even though I read something once that said never start by apologizing that you haven’t blogged for a while. But you know what this post is going to be about? Honesty. Open kimonos. Bet that term will get more search results than my title.
So I haven’t blogged for a while because I’ve had a few food flops lately. I wanted to tell you this because I think it’s important to be open about the fact that not everything you cook will be delicious. If you’re going to cook dangerously. there will be days when food won’t work out. You’ll never learn anything if you keep making chicken fajitas once a week. If I’m ever at your house, and we have to order in, know that as long as you have a very full wine cellar I will never judge. And since I am far from being a top chef, I have had to compensate for my own cooking with the odd extra nip of vino lately (that’s my excuse and I’m sticking to it).
First I tried Meyer lemons.
They were shining at me from within their highfalutin specialty packaging, so I knew I had to have them. Their PR people say they’re sweeter than regular lemons, so you should use them in lemony baked goods for extra delectabillity. Maybe mine were genetically modified beyond recognition, but they tasted sour on their own, yet didn’t taste lemony in anything I made with them. And I made lots, thanks to this blog post, shared by @HipFoodieMom1 on Twitter.
I made lemon fettuccine. And it was good, but not so lemony.
I made blueberry-meyer lemon fizz. Seems to be missing from White on Rice couple’s blog now, but let’s not mourn it. Although my daughter did ask for it again recently. Blueberry puree, lemon juice, soda water, simple syrup (boiled sugar water 1:1).
And Meyer lemon bars. Again, nice, but not so lemony. I wanted cheek pooching lemony goodness.
I got something tasty, but not poochy.
And then there were the artichokes (that my daughter proudly chose at the grocery store and insisted I prepare for this blog). I had tasted them “from scratch” once in my life before, where my friend cooked them and told me to scrape the meat from the leaves with my lower teeth, but I thought I’d do them myself. I steamed, but undercooked them. I tried them again, but my guests thought they were too much like work.
I bought some artichoke asiago dip to go with the artichoke the first time, and dipped it in butter the second.
But the heart was delicious (don’t eat the fuzzies, which are the “choke”).
The bottom line is, don’t give up. You can deal with the failures/blahs in your cooking as long as you hold out for the heart at the end of it all (gag, gag, please no one quote me as a cheesy retweetable quote, because it will ruin my reputation).
Next blog post: beef heart. Kidding. So far.
Following Midwesternbite.com’s method, I’ll close with a question for you. What has your biggest flop in the kitchen been?