We’ve all been there. Scrolling through Pinterest, planning our next GLORIOUS meal. Only to be incredibly let down by the finished product. (Don’t worry, you’re not alone).
This past week, I decided to create a new Overnight Oat recipe as a ton of my clients over at Designed to Fit Nutrition (more on this to come) have been digging them and I wanted to create a new version of an already loved recipe. Simple, right?
the berries saved it, really…
Well, let me tell you, it all seemed like the right ratios, and the right ingredients, and I thought nothing of it. I dug in to my first container the next morning, it was edible, but it was NOT tasty. I told my friend and she just laughed and was like “yeah, been there, done that, eat it anyway”. So, I did, because wasting food makes me sad (and her even more so, had I not eaten it she would’ve driven the 1/2 hour from work to my house to eat it for me.)
While I was hoping to have my first recipe (in a long while) today for you, it’s not going to happen. And I promised I was back, and would provide you content so, here I am, recipe-less, for now. I really meant what I said, perfect is the enemy of good (ok, not own my words, but someone realllllly smart).
Yes, I fail in the kitchen. And yes, trying new food-ventures in the kitchen can be daunting. But, if I don’t fail, I can never get better or know what success looks like, or tastes like. You never know, sometimes a failed attempt turns into your next big idea.
I used to be scared to be in the kitchen. I’d think, what if I can’t cook? What if I mess it up? To avoid the kitchen, I could be found playing with the dog instead.
News flash. All good cooks mess up food. I’m not a trained chef but I’ve had my fair share of wins and fails in the kitchen. As long as the food is edible, I call it a win. If you don’t try you won’t know!
Trial & Error
I have been crazy busy the last year and a half with more on my plate than I probably should have had. I put cooking, this blog and all things in between on hold. This past month (while traveling and prioritizing everyone but myself) I decided it’s time to make a move back to what matters most to me, promoting health and nutrition to others AND living out my healthiest life.
I got into cooking when I worked in McCormick’s Test Kitchen during summer break in college. I was tasked to help the team come up with recipe ideas, test them, taste them, retest, taste, retest….you get the gist. I literally did not even know how to cut chicken properly. One of the men in the kitchen, who clearly had to turn around, take a deep breath, and show me basic knife skills, stopped me 5 seconds in to my first chicken to show me the ropes.
If there is one thing that test kitchen taught me, it was to take risks in the kitchen and never see any attempt as a failure, just as a “what not to do”.
Once, I forgot to put an egg in a gingerbread cake recipe, a crucial component. Well, I found the egg sitting on the counter as I went to pull the cake out of the oven, and immediately panicked. My boss laughed so hard at the look of fear and self-defeat on my face. She told me if she could only count the amount of times she had forgotten a simple thing like an egg on both hands, she’d be so lucky and to not worry, I could make the cake again.
I made the cake again, after she made me try the other cake to see what the lack of egg made it taste, look and feel like of course.
Recipe Fail Lesson of the Week
While I don’t have a new recipe for you this week, we’ll settle for a lesson on recipes & cooking, if you at first you don’t succeed, for the love of food, eat it and move on! (and don’t be afraid to post in on social-media). You are cooking and that’s a step ahead most people.
Happy Friday, I’ll be back next week with a new recipe (fingers crossed).