I have never thought of myself as much of a cook or a baker. I really haven’t had to. Growing up food was usually handled by my parents or our good friends at McDonald’s or Burger King or wherever. In college, I was a solid fan of the dining hall. Was it always good? No, but it was open 16-18 hours a day and it was all you can eat. When you are a collegiate cross country runner all you can eat is important, trust me. When I worked at my camp in past summers, one of the best things was you had three squares a day plus many random snacks and other things. Even last year the vast majority of my meals in South Africa were made by a dedicated and delightful cooking staff. So basically I haven’t had to cook a lot in my life compared to some.
Don’t get the wrong idea here though. I’m quite a fan of the food network and when I’m in states (or on youtube) catching a show or two is fun. I like to think I can whip up a delicious (if simple) meal when need be. And of course this year is the first year I am solely responsible for my food. Besides the lunch I buy at the cafeteria in town and unless I go out to eat at a restaurant I am cooking myself. While I haven’t done anything too extraordinary just yet I’m feeling pretty good about it.
Of course some of the female teachers I know here are quite the cooks and bakers and they have piqued my interest in doing more than I have. This past weekend I got extremely domestic and baked cupcakes for the Cheb English club. Kathryn made banana bread cake and Karina made cookies. All were delicious, but it was a nice boost of confidence that I didn’t royally screw up the cupcakes and that people enjoyed them.
So we’ll see what happens. I need to stock up on the basics like baking powder, baking soda, vanilla, and the like but once I do (it might take a while) we’ll see what delicious concoctions I can create. Stay tuned, this teacher may be a baker and a cooker soon enough.