My son started preschool a few days a week a little more than a year ago. I used to pick him up late afternoon and would invariable find him with a teacher, observing the other kids playing and clean as a whistle. His school has an enormous outdoor garden and play area and most of the other kids would be chasing each other over and around every structure and plant or digging in the sand-box and muddy from head to toe. He liked school but for many, many months seemed overwhelmed by the outdoor play time and just quietly watched and waited for me to come get him. This is no longer the case. Now he’s so occupied with his friends he often doesn’t want to leave. He wants to add one more room to his stick house or finish collecting rocks and yes, he’s dirty from head to toe and grinning from ear to ear.
In the kitchen this evolution usually takes just a few hours–from clean, organized and quiet at the beginning of class to messy, colorful, and animated by the end. I won’t stretch this metaphor too far but the ease and joy I observe in many of my students as they get comfortable chopping and stirring and tasting is remarkable. And the more we experiment and adapt in class the more fun it seems to be. Students generate ideas on how to adapt a dish to suit their child’s or partner’s taste or how to personalize it in some other way.
Cooking is as much art as science and I still find myself grinning from ear to ear when I concoct something edible and maybe even memorable out of a few very basic things I have in the house. And luckily most weeknight meals don’t result in the above level of mess, especially when you have some pre-cooked beans on hand, some tortillas in the fridge and a few sundry items. I’ve been having some neck and shoulder trouble these days and find myself making the simplest possible meals. The below creation was just such a meal. It came together by default but will certainly come together on purpose in the future. I sautéed some Swiss Chard and scrambled some eggs when it had just softened. A bit of grated sharp cheddar on a whole wheat tortilla was the bed for the eggs and greens, and then I topped it with pinto beans and chickpeas and a drizzle of hot sauce. I briefly warmed the whole thing in a skillet, then folded it up–10 minutes, at most.
If you’d like a chance to get more comfortable in the kitchen and get your hands on lots of spring greens and other produce you can join me for one of the new classes I just posted.
Happy Cooking and Eating!