It’s that time of year, my favorite time of year. “I’m so glad I live in a world where there are Octobers.” L.M. Montgomery, Anne of Green Gables. I agree. Presently, on a cool October morning, overcast, damp and chilly, I sit in a coffee shop in Downtown Napa, writing, sipping and getting things organized for the rest of the day and for the upcoming weekend. It is warm and cozy and smells divine in here. There is enough activity to be interesting, but not so noisy to be overwhelming.
On my list of things to do today is to dig up the pumpkin soup recipe I made, traditionally, for many years, before the kids went out trick or treating on Halloween. I always believed in family dinners and pulled them off on a regular basis, until both kids were in high school and we had multiple activities in multiple directions, every night of the week. So, even on Halloween, for many, many years, there was a family meal. We’d have my pumpkin soup and the kids would be off to trick or treat. I usually stayed home, dressed as Morticia from the Addams Family, answered the door and doled out candy. It was our tradition. My soup recipe comes from my favorite cookbook. I have many, many cookbooks. I love cookbooks, really good, quality cookbooks by esteemed chefs. I like to browse through them, given the time, especially when preparing to entertain. I read them like novels and sometimes I will find myself amidst a pile of cookbooks and half an afternoon has vanished.
My pumpkin soup recipe comes from my favorite cookbook, the one cookbook I always reach for first, my “go to” guide to all things kitchen. Fannie Farmer, revised by Marion Cunningham. There may be a newer version out there, mine is pretty faded, splotched and tattered from many years of use, but it is this book I love, no matter its antiquity.
My mom has her favorite cookbook, the Better Homes and Gardens one. She gave me a copy, too, when I went off to college, I think, but I no longer have it. My man has his favorite cookbook, always on the windowsill, at the ready, “The Joy of Cooking”, his “go-to “guide, that, and anything that Jacques Pepin said, ever. No complaints, no complaints, he is a master in the kitchen and never have I been disappointed.
There is a “neighborhood” wine tasting party in his neighborhood in a couple of weeks. Sadly, I won’t be there to attend, but he’d mentioned maybe making pumpkin soup, so, I thought I’d send him my recipe, I mean Fannie’s recipe, or Marion’s. The recipe I’ve used many, many times. We’ll leave it at that. The recipe I use calls for canned pumpkin puree, which is fine and, even by my standards, can be obtained in a suitably organic, sustainable variety. Otherwise, I’m not much of one for canned food. I buy organic canned tomato sauce and fire roasted tomatoes from Whole Foods for a fast, weeknight spaghetti sauce, but, generally, I prefer fresh. I thought I’d look up pumpkin soup recipes on my favorite “go-to” online recipe resource, AllRecipes.com, and I found pages and pages and pages of pumpkin soup recipe. I only wanted one, one that used fresh pumpkin, as an alternative to my recipe and the canned pumpkin puree. Pages and pages and pages, and many of them with many reviews and many stars, which would be my obvious selection criteria. I mean, really, who would choose to use a recipe that had only a few stars, or none, and only a few reviews, or none? My point, exactly.
So, today, at some point, I am going to gather up two recipes for pumpkin soup, the one I’ve used with fantastic results for many, many years and another that I decide on from AllRecipes.com, I’m going to tuck them into a sweet, romantic card I’ll find, no doubt, at Target, fill it with mushy musings, and address it to my Sweetie, far, far away.
Recipes. It occurs to me that recipes are much like life. Think about it.
We are all trying to piece together a life for ourselves that ends up like a beautiful cake, the perfect crumb, texture, moistness, flavor, the loveliest icing, decoration, and garnish. There are as many lovely cake recipes as there are people on the planet, I’m nearly certain, if, ever, you could gather together every known cake recipe of all time. I mean, I have “The Cake Bible” and in my entire life I don’t think I could ever bake every recipe in that one book alone, though the idea intrigues me in a “Julie and Julia” kind of way. Food for thought, no pun intended, and you know, I am the Queen of Puns.
If I were to find the perfect recipe for the cake of my dreams and you were to find the perfect recipe for the cake of your dreams, I’m 99.9% certain we’d have different recipes and that our idea of the cake of our dreams would differ considerably as well. So it is with finding the recipe for our perfect life. We all have unique, individual ideas of what “our perfect life” would be, and even over time, our ideas are certain to change. Just like I may decide carrot cake with cream cheese frosting is my favorite, I may change my mind, at some point, and declare red velvet cake with cream cheese frosting my favorite. That’s okay, our goals, purpose and passions in life change like our preference for dessert, but, generally speaking, we have a few favorites we are always happy to see on the dessert menu!
If I were to make a carrot cake or a red velvet cake, again, there’d be countless recipes from which to choose, and each would be a different combination of different quantities of ingredients. Almost certainly, for carrot cake and for red velvet cake, there’d be common ingredients across a majority of the recipes; flour and sugar, for example. Again, so it is with building our perfect life, there are likely to be key ingredients we are going to want to include for best results.
So, if I wanted to piece together a perfect life, what would my recipe look like? That’s the first question, always, what kind of cake do I want? There are several ways to approach selecting a recipe, one is to consider the ingredients you already have on hand, the number of people you intend to feed, the cost, the nutritional value, another is to see a picture or read a recipe, and no matter the contents or cost, that’s what you want to bake!
With choosing the recipe for our perfect life, then, do we consider the ingredients we already have on hand? Or do we start from scratch using the pretty picture and yummy sounding recipe as inspiration? That, you must decide. Do the ingredients in your life, now, include things you want in your final recipe? Your home, your family, your career? Likely so. Or, are you in a place where you are gathering those ingredients up and don’t have them on hand, just yet? You see what I say?
There are going to be those secret ingredients, too, that all good cooks have, that ensure their success. A dear friend of mine, one I’ve known since kindergarten, is a well-known, successful pastry chef. She has always loved to cook and to bake, even as kids, she’d come over to my house after school, now and then, and we’d get out my Betty Crocker Cook Book for children and we’d whip up a batch of cookie dough. We’d practice our fractions and halve the recipe, or quarter it, and, once in a while, we’d even bake the cookie dough. Usually not. Anyway, she went on to enter the Napa Town and Country Fair cake decorating category every year beginning in high school, and she’d win. She decorated cakes for all us girls for birthdays and other occasions. She graduated to baking cakes, having attended a culinary program at a nearby community college, and, year after year, her cakes won at the local fair. She’d be asked to produce a recipe, which she had, in her mind and would have to transcribe it in written form to be published in The Napa Register. Every year she won, and every year, it was, essentially, the same cake recipe. Chocolate with a rich, chocolate filling and frosting. Her success was in the quality of her recipe, and she applied it consistently, and won. Consistently. She has since gone on to accomplish great things, I’ve seen her name listed in Gourmet Magazine a time or two, which considering the number of pastry chefs in Napa alone, is quite an accomplishment.
So, what’s your recipe? Mine includes the following ingredients:
I decorate my cake with carefully selected ingredients, including:
Every now and then, I have to adjust the ingredients a little, add a little more self-confidence and a little less action, or I may re-evaluate my roles and goals, but, in the end, the same key ingredients are always in my recipe. And that is my recipe for personal success, that’s how I piece together my perfect cake.
When you look at the ingredients list, though, each and every one of those ingredients are rare and somewhat elusive. Like making an exquisite cake, some of the ingredients may be very hard to find, very hard to come by. We often struggle with identifying our passion, but we must in order to find our purpose. We have to know our roles in order to be able to identify our goals. All of this takes time, a lot of discernment, constant consideration and occasional adjustment. Other ingredients will need to be continually replaced, refreshed. You’d never use old eggs or outdated cream in your cake recipe, would you? Likewise, my self-esteem, self-confidence, inspiration and enthusiasm need to be refreshed daily, for best results.
And your recipe may differ from mine in the source of your ingredients, though, in all likelihood, the same key ingredients will be there. You must have passion and purpose, you absolutely require values and guiding principles, and I can’t imagine a recipe not including roles and goals. None of these key ingredients are going to mix well and rise properly without self-esteem, self-confidence, self-discipline, and inspiration. And it all requires action, like baking the ingredients, otherwise, you’ve just got batter!
As we become comfortable in the kitchen, the recipes we use regularly are rarely written down. I’m fairly certain that most of the meals we cook, nightly, week in and week out are not carefully measured and read out of a cook book. We know how much salt, pepper, and smoked paprika we like on our pork chops, we aren’t measuring an eighth of a teaspoon of each, precisely, based on the written recipe. And I’m sure we all use slightly different amounts of slightly different ingredients. The results are all good, I bet I’d like your pork chops nearly as much as mine. My point here, is that our daily recipes, our most successful and relied upon recipes, are from memory, are so familiar and reliable that they are comfortable to us, and we don’t have to labor over specific instruction to prepare them. And, our daily recipes that we are so comfortable with, that we rely on for sustenance, regularly, are completely individual and unique, as each of us are as humans. We are all masters in our own kitchens, we all have our unique masterpieces. My Sweetie and I both love to cook, when he cooks he does things his way and the result is fantastic. When I cook, I do things as I’ve always done, and the results are wonderful, if I do say so myself. We do things differently for different reasons, based on different resources and preferences, neither of us is more or less right, just unique, just individual preference, just habit.
So, whatever you come up with, ultimately, as your recipe for your perfect life may contain many of the same ingredients as mine, but as master of your own kitchen, you may use a whisk where I’d use a wooden spoon, you may use Canola oil where I’d use EVOO. The results of both will be extraordinary, guaranteed, but unique, I promise. Put your apron on, read a few cookbooks for inspiration, and get cooking. Life was never meant to be just batter, but better. You can have your cake and eat it, too!