My frittata is in the oven, so I thought I’d take some time to tell you about my ongoing quest to become more girly.
I am an athlete at my core. I like activities that require me to wear myself out physically, obtain the admiration of others, and improve by working harder than I ought to. Cooking doesn’t really appeal to me, mostly because it’s an unknown – like many other things that traditionally belong to girl world. It isn’t that I wouldn’t love cooking and other girly things if I tried them out. Really, I believe one hundred percent that God made me to be a woman for a reason, and that there is a red heel-wearing, manicure-loving, domestic, delicate flower and chef extraordinaire just waiting to be released. I believe that God made me to submit and help and nurture with the best of ’em… I just haven’t had a whole lot of an opportunity or a model to follow after. But we’re going to change all of that. There are several wonderful women in my life who are going to be my Obi Wans – starting with Friend Missy. I don’t know Friend Missy all that well, but she’s provided me with a wonderful resource in her blog, so I’m going to use it. I’m going to cook!
This dedication to becoming more girly has been a long time coming, but there have been a couple of times in recent weeks that sort of pushed me to it. The first thing is Salsa dancing. I love that dancing provides a tangible opportunity to submit. The man is supposed to lead in dancing, and it doesn’t work if he doesn’t. Also, I don’t know much about dancing (I did take that one Jazz dance class that helps a little) so not only am I letting my partner lead, but I’m also learning from him. Nice, huh? So that’s great practice, which is why I started off on this ungirly series with the story about Salsa-ing.
However, just a few days after Amy made me gorgeous for Salsa, I went to this church dinner meeting at Friend Pastor Mike’s house, and he did some amazing cooking. He didn’t quite have things finished when we all started arriving, so people jumped in and helped… except for me because I felt completely inadequate in the kitchen. In my family, most of the meals are easy things you can make that are certainly meals, but not quite sophisticated like the shrimp pasta and grilled veggies that Mike had going. At one point, when I was standing by and watching Lisa marinate (that’s the right word, right?) slices of a strange, round veggie with purple skin-ness, I had to ask her what it was. She informed that it was eggplant, which seems common enough that I should probably recognize it on sight, but I didn’t. In fact, I hadn’t ever even eaten eggplant before that night.
So, that brings us up to today. I looked over Missy’s blog and decided to cook her most recent recipe. Usually, I scour through recipes to find the ones that don’t intimidate me. Am I capable of pouring a pound of frozen corn into a pot? I ask myself. Why, yes I am… what a great recipe. I should probably make this one. 🙂 This time, I didn’t allow myself that escape. I went ahead and talked myself into the frittata (which I’m sure I keep misspelling) in spite of the fact that Missy had listed eggplant as one of the veggies she used, and my pride was still slightly wounded from needing Lisa to identify the odd purple-skinned slices for me.
I started out by going to the store and buying my ingredients. In addition to eggplant, I had never before purchased zucchini or yellow squash. Luckily, I was on the phone with Friend Jordan while I picked them out, so she described to me what each of them looked and felt like in their peakest quality. I brought everything home & put it away in our kitchen, then took a nap. Shopping is hard work.
About thirty minutes later, I woke up and worked a little on the manuscript and another writing project, then I finally got started. My first problem was that I’d never chopped up eggplant and wasn’t exactly sure how one goes about it. Did I need to peal off the purply stuff? Who knows? I left it on and just did my best.
Buzzzzzzzz! Hold – while I check the oven.
Where was I?
Oh yeah. I remember.
I did my best chopping up the veggies, but I’m not a fan of measuring things, so my veggie to egg ratio was way off. Also, I ended up with a bit of spinach on the wall, and I’m pretty sure that isn’t supposed to happen. Here’s a picture of it.
But mostly, things went well. I didn’t even make all that much of a mess of the kitchen, which will please Alix to no end – or perhaps it won’t, because cleaning seems to be therapeutic for her.
Alright. Done this time. Here’s a picture.
I am going to let it cool off for a bit, and then try it. I will let you know how it tastes in a later post. I will not tell you if it was good or not. It’s not the product that matters this time… it’s the process. 🙂
Any ideas on what I should do this weekend to nurture the delicate flower inside? I’m at a loss and may simply choose another recipe.