Curiosity fuels the fire
I am so fortunate I was given an environment as a child where being curious was rewarded. So often I wondered, “What would it be like if…?” My parents cheered me on in all kinds of endeavours, many of them silly. But I was allowed to try ideas and know someone had my back.
I wore striped socks with patterned skirts and tops, I ran for student council even though I was geeky. I even played basketball despite not being able to walk and chew gum at the same time. I was. It popular at school, in part due to my clothing choices I’m sure. I did not win the election and I didn’t spend much time off the bench in basketball, but I got to have the experiences.
The one place I have managed to find my stride is the kitchen. My mom let me muck around early on as a helper and I have muddled through ever since. She let me ask why, and find out why not. My curiosity grew as I got older, looking for more flavours as I learned of more cultures and foods. Today we trade new recipes and ideas, inspiring each other. We are never more connected than we share a meal together.
Today I didn’t get to share a meal with my mom but we did share a phone call (she’s in Mexico for the winter). Our chat inspired me to try something new for dinner though.
I cooked pork chops with a new rub I have, called Besar. Thanks to the folks at World Spice in Seattle, I have a stock of exotic spices and blends. I used their suggested recipe for shrimp skewers as a base and made a rice pilaf with flavours echoing the rub. Asparagus and peppers steamed in white wine and honey added just the right touch to round out the plate.
Cheers, Mumsy! This meal is one I hope we can share on your next visit.