Culinary Commentary

Last night I did a “lamb” shank (isn’t it really mutton?) sort of winging it, and did things like poking slits in it and stuffing garlic cloves therein, and surrounding the shank with onions in the baking dish, and when it was in the oven THEN I pulled out a cookbook and looked in the lamb area -- well, how about that -- they suggest doing the things I was doing. I must be getting the hang of cooking.

So I guess what I wanna say (in case anyone ever reads this) is that what I’ve been doing is not measuring anything, or consulting recipes, but instead going with the vibes -- letting the right brain rule, I guess. And it’s working. I’m actually getting good at it. Call this “cooking on the right side of the brain”.

Some years ago I had a cookbook by a lady named Verta Mae entitled “Vibration Cooking”. I got the book after hearing her on a radio program, or possibly seeing her on TV but we historically have been voluntarily deprived of television for lo, these many years. The main thing I remember from the book is the line “If you don’t make a mess in the kitchen, you probably ain’t makin’ nothin’ fit to eat!”