7 September Thursday

The only way out is through, apparently. When we were kids, we liked to think that we could figure out workarounds, shortcuts, ways of gaining experience without working so hard. Like playing the piano. Kids, large and small alike, like to have party pieces at the ready, usually simplified or semi-learned versions of popular songs or pieces or video game themes etc. As we get older, we learn that many folks do this only to find out that if you’re gonna do it right, you gotta put in the effort. This is one of the constant lessons of life.

There’s another thing too- The more we read and study a subject, the longer we realize it will take to truly master that skill or craft or whatever. Such is the case with the wok.

I had a somewhat humbling realization while trying to show someone else how to use a wok earlier this week: Every success I have had with a wok has been pure luck, and I whereas I have a seasoned wok, I don’t have a seasoned wok technique.

I went to a friend who has recently come into possession of a stainless steel wok, and having heard talk at length about my wok, wanted me to show him how to use it. I choose a recipe from Kenji Lopez-Alt’s The Wok because it was a stir fry that included basil, along with the chicken breast we had on hand. It was a Thai-style stir fry with fish sauce, soy sauce, basil, that kind a thing.

Don’t get me wrong, it wasn’t bad at all, it’s just that I am not ready to have a free hand with condiments in Asian cooking. For instance, when I am making any kind of “American” dish, I know by finger feel and eyeballing how salty and/or peppery I am making something. Same with most Western herbs and spices. Not so with say, fish sauce, or soy sauce. All this to say the dish was a little salty. Nevermind, it was good, we ate, we had fun, and we learned something.

Still, it has been on my mind, in a philosophical way I suppose. We want to be good at things, we want to make people happy, we want to feel confident in the things we do. It was nice in a way to be humbled by the wok. It is more than cooking, it is somehow a spiritual discipline. Take on step toward the wok……

At any rate, two images from the week past:

The leaves have begun to change around Lake Merritt. Fall is on its way. The first pumpkins and gourds with twisty, knotty necks have begun to appear at the farmers markets. Yet, the tomatoes are still very much in, as are peaches and berries. Life is good and full and abundant.

To celebrate the change of season, two dishes I made for myself this week:

Pan Roasted Lamb Shanks with a variety of mushrooms and potatoes, and an old family favorite, tortellini soup with Italian sausage and garbanzos. I have no photos of the latter, but got a great video of the mushrooms stewing in their ragout. Unfortunately, this platform doesn’t support mp4s. Harsh harsh world.

These dishes I made for myself and have grazed on over the week. It’s fine and wonderful and all, but it has been several weeks since I hosted. I love having company over to eat the food. OK folks, let’s look forward, fall is here, and Sunday dinners must resume. I vow to find new and interesting recipes, menus, I vow to follow through and cook everything I say I’m gonna cook. I’m going to invite people in a timely manner. I am going to up my game and see what happens. See what happens.