When I was in high school my parents insisted I enroll in two classes which I had absolutely no intention of ever using.  Because of course at sixteen you know it all.  My father said I must take typing, and wow was he right!  Before I was even out of high school, journalism (my future college major) was switching from the old (actual) “cut and paste” to computers.  I found myself extremely grateful because at least I already knew how to type.  My mother said I needed to enroll in home economics, and I did not really even know what that was.  Thankfully it did not involve sewing (I still cannot thread a needle); rather it was essentially a cooking class and I wound up really enjoying it.  It has been awhile since I have written anything about food, so I figured I would blog about the dish I recently made pictured above.  It is a zucchini casserole, supposed to be high in protein and low in carbs.  That it is vegetarian makes me even happier.  I believe I am a good cook but as you can see from my picture I’m no food stylist.  I hope my meals at least look appetizing.  However I have had plenty of food that has appeared fancy but tasted awful.  Up until this point I realized that I have done very little cooking “from scratch.”  I suppose I was confusing that idea with something that was home-made.  Going back to that home ec class in high school, our teacher was positively anal about following recipe measurements … down to the very last grain of salt.  I have always felt free to substitute to my taste.  For instance, I usually add a ton of onions, garlic, and pepper to whatever I’m cooking.  However unless I’ve thrown it all in a crock pot and just prayed for the best, I have always followed some sort of structured recipe.  So, there I was, in elbows-deep, armed with all the called-for ingredients.  Squinting at my iPhone in disbelief, I realized there were no actual quantities.  Great chefs may concoct without care, but I realized in that moment I needed something more to go with than just “eggs, cheese, zucchini,” etc.  Other than knowing it was “eggs” plural I was lost.  Did they mean two or three?  Would it wind up more like a quiche if I added four?  And how much cheese?  All of it?  And what exactly WAS all of it?!  I understand the size of vegetables vary but they could at least have said something like, “about two cups’ worth.”  My little girl was playing sous chef and I just stood there stupified, ineffectually holding my wisk.  We had washed our herbs and zucchini and had sliced them.  Awakened from my stunned disbelief, I heard my tiny apprentice ask, “What’s next Mama?”  “Good question,” I found myself muttering.  Looking up at me expectantly, I had her butter a long, rectangular baking dish.  I figured if I stacked it too tall in a square one it might wind up mushy.  After that I had her put all the thin, halved zucchini slices in one solid layer that coated the bottom; (three zucchinis.)  I lightly salted and heavily peppered them after that.  Not having a clue as to what I was doing, I plopped two eggs, half an eight ounce container of grated Parmesan Romano, and one pint of heavy cream into a bowl.  The recipe called for placing pats of butter over the zucchini and, thinking of my beloved husband’s cholesterol levels, I decided to opt out.  Reading somewhere that fresh parsley (which I have never cared for) was beneficial, I decided to shred tiny bits into the casserole (frankly hoping not to taste it.)  I was more liberal with the fresh basil but still kept it finely minced as well.  Declaring to my little one, “Here goes nothing,” I scattered an entire bag of shredded sharp cheddar cheese on top of the zucchini, making sure it was all covered.  Then I dubiously dumped the contents of the mixing bowl on top of that.  Holy cow they didn’t even say at what temperature it should be cooked or even for how long!  I settled on 350* and placed it uncovered in my pre-heated oven.  Forty-five minutes later I pronounced it looked done, so I took it out to cool.  Incredibly, my little family loved it and even asked for seconds.  The Mexican novelist Laura Esquivel said:

Cooking is one of the strongest ceremonies for life.  When recipes are put together, the kitchen is a chemical laboratory involving air, fire, water and the earth.  This is what gives value to humans and elevates their spiritual qualities.  If you take a frozen box and stick it in the microwave, you become connected to the factory.

I know how important family meals are; I remember well my childhood dinners.  I also know they are not always possible.  However, I have resolved to create as many culinary ceremonies as I am able — maybe even some from scratch.