It’s been stressful around here. Covid Stress, Election Stress, and College Essay Stress.
For the most part, I seem to be managing Covid and Election Stress, but when it comes to College Essay Stress, I’m not handling things well. I’m in a strange place of parenting – somewhere between being the all-out writing professor for my son, and the level-headed parent gently guiding a 17-year-old through the process of taking charge of his future. I know I have to let go, and stop stressing about it, but at night, instead of counting sheep, I find myself counting the days until these essays, and his college applications, need to be submitted. The experience has been a lesson in patience, and also a reminder that failure is essential to success.
From Failure Comes Success
It has been a struggle getting this guy to be a bit more introspective about who he is as a person, and to express it in his essays. Too often, when we think about who we are as a person, we often jump to our accomplishments – the sports trophies, the stellar grade point average, and so one. But what is just as important, and perhaps essential, is the acceptance of our failures and our struggles. They are, in fact, a great way to grow as a person. Unfortunately, we often find it hard to look at our failures as an essential part of our success. But it is stuff like this, that teaches us to rise above, to learn from our mistakes, and eventually become successful. This is exactly the kind of stuff needed to fill these college essays.
As I take my son through this process, I am reminded that this relates to me as well — especially when it comes to cooking. I certainly have had my share of failures in my kitchen, and still have them these days – even for those recipes I’ve prepared time and again. Even with my failures, I plod on. I keep going and perfect my results. I accept my failures and learn from them, and even laugh at them (once I get a bit of distance from the frustration of my kitchen fail).
Getting Out of our Comfort Zone
Next up for my kitchen is another Sunday Supper where I focus on a singular cuisine – somewhere we can travel to through the flavors of a country’s food, especially since we haven’t been traveling lately. This time, surprisingly, my kids requested Indian food; a cuisine I love, but one I don’t have much experience in preparing myself.
In the next week or so, both of us need to step out of our comfort zones and accomplish something that is beyond our usual day-to-day. It requires a bit of effort, and a focus. A focus on knowing the challenge ahead, a full understanding of what it takes to overcome that challenge, and the diligence to remain focused on what we’re doing. I’m going to have to prepare, read directions, and remain focused. But I’m sure if I do, the results will be delicious. Fingers crossed that those college essays will be ‘delicious’ as well.
Butterscotch Pudding
In the meantime, why not treat yourself to some homemade deliciousness. It’s been been a while, but the other day I turned to one of my grandmother’s favorites – homemade pudding. Forget the box and try this delicious Butterscotch pudding recipe. It just may be the thing you’re looking for to snuggle down and treat yourself to something that just might get you out of your cooking comfort zone.
- 3 Tbsp unsalted butter
- 1/2 cup dark brown sugar
- 1/2 cup heavy cream
- 1-1/2 cups whole milk
- 1/4 tsp salt
- 3 Tbsp cornstarch
- 3 Tbsp water
- 1 tsp vanilla
Melt butter over low heat in a small, heavy saucepan, then stir in brown sugar. Cook, stirring until melted and bubbly.
Gradually add the heavy cream and stir over low heat until the butterscotch is dissolved. Add in the whole milk and salt, and stir until blended. Remove from the heat and allow to cool until lukewarm.
Mix the cornstarch and water until smooth, then stir into the milk mixture. Cook, stirring constantly, over medium-high heat until the mixture begins to thicken. Reduce the heat to low; stirring briskly, bring to a simmer and cook for 1 minute. Remove from the heat and add in the vanilla.
Pour the pudding into a bowl or cups, then press plastic wrap over the top to prevent a skin. Refrigerate for at least 2 hours. Serve as is, or top with whipped cream.
