I am so excited to introduce Emma Kaufmann from Mommy Has a Headache. Emma is a displaced Londoner now living in the states with her two girls and long suffering husband. Co-author of hilarious parenting book Cocktails at Naptime, Emma says, “my mom’s an Austrian, my dad’s a Brit, which makes me a Britaustrian, or possibly an Austrish?”.
I am the first to admit that I am obsessed with food. I am also addicted to Food TV including Masterchef, Hell’s Kitchen, Kitchen Nightmares, Top Chef, Paula Deen, Nigella Lawson etc. etc. But sometimes I get fed up with some of these self-confessed foodies who will only use the highest quality goat’s cheese where the goat was organically milked or who won’t use a common or garden rotisserie chicken unless it has lived a healthy life in a close community of other chickens. That’s fine for some people who are loaded I guess, like Gwyneth Paltrow who has her kids on a carb free diet (that puts a new meaning to the term deprived childhood doesn’t it?).
No, I reckon the real skill is finding a bunch of wrinkled old vegetables, some past their sell by date herbs, and a few odds and sods in the back of one’s cupboard and then bunging them together to create a delicious okay edible meal. Are you with me?
So that’s what I tend to do. The other day I made some pizza dough. I slopped some barbecue sauce on it. I put some bits of roast chicken on. It’s not rocket science. But it is delicious.
Barbecue Chicken Pizza – it’s really hard to make (not)
Don’t get me wrong. I am a total food voyeur. I love to peruse pretentious foodie markets and nibble on bits of organic Camembert and inhale the scent of freshly made chocolates. But I’m not going to shell out for it, because I’m not daft.
Before I go any further let me just state that I love Paula Deen. She is something of a role model because she is an anti-foodie. I first fell in love with her when I watched her sandwich a lasagna between two pieces of garlic bread as if it were the most normal thing in the world. She just loves good, old fashioned food and while it’s great that she’s now trying to make healthier options of her stick to your ribs Southern fare I still miss the old Paula Deen who would say to her dog Bodeen, “What do you say Bodeen, shall we add cream or ice-cream on this cherry pie?” And Bodeen would bark twice so she would pile on ice cream and cream.
At the other extreme are foodies like Hugh Fearnley-Whittingstall’s, a British cook who is always sourcing obscure bits of fungus for his meals, and in one case, a placenta to make placenta stew.
I think it’s high time cooking was put back into schools. It was done away with when I was a girl as being to sexist and a subject not worthy of study. Well it’s time to bring it back for boys and girls. Children need to know how to take ordinary ingredients and create great meals. That’s why my two girls are always cooking with me. That’s my investment in their future.
Enough of the picky Foodistas! Let’s get back to good, honest cooking and teaching everyone how to cook! Are you with me? Viva la Revolution!