SEARCH: Don’t Kick the Cook

Don’t Kick the Cook
by Tim Reynolds

TIM.jpgI have been eating for over half a century now and have spent a great deal of time in kitchens, professionally, practically, and even romantically.

If you can’t nuzzle while stirring pasta, what’s the point of cooking Italian? Although my skills have serious limits, I have discovered Three Basic Rules of food prep that I now pass on to you.

One: Salt to taste.

Two: Singed eyebrows grow back.

Three: Preheat the oven.

Salt to taste: My buddy Craig and were up at his family cottage for a weekend of fishing, rum, and cribbage. Since the fish weren’t biting that day, we went to our back-up plan, a simple, manly goulash that two twenty-something former Boy Scouts considered to be Cordon Bleu gourmet dining. Meat, veggies, more meat…perfect. When it came time to add a touch of seasoning, Craig tapped a pinch of salt straight from the shaker into the pot. Unfortunately, the shaker lid wasn’t screwed on quite as tight as it needed it to be and a half-full shaker’s worth of salt slid straight into the goulash… continue reading in Fall 2017 issue.

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