Well, it’s time to finish up my magazine column for the month so you know what that means: I’m procrastinating! It’s true. Whenever I have work to do I always find a million reasons to put things off. In fact, whenever my writing piles up, Grey says our house is clean as a whistle and we eat extremely well due to the fact that cooking and cleaning are at the top of my tasks-to-do-while-procrastinating list.
So, since I’m on deadline for the magazine, I figured it may be a good day to try my hand at canning my own homemade tomato sauce. Yep, I never canned even a simple jam before, but I figured what better time than the present to learn!? Somehow, I turned a laundry basket full of tomatoes, about 100 garlic cloves, red wine, red peppers, and a whole bunch of basil and oregano into sauce that is actually edible. I haven’t yet attempted to put it into cans to preserve — that’s tomorrow’s time-wasting activity.
I’d feel remiss if I didn’t give credit to the man who started me on this whole cooking-as-procrastinating kick — Bob Blumer. You may have seen him on the Food Network, he has a show, “Glutton for Punishment,” but I fell for him back in college when all he had out were a few cookbooks. It was finals week and, true to my nature, I was trying my best to avoid studying. On a “study break” to Barnes and Noble I discovered Blumer’s “The Surreal Gourmet” cookbook and decided then and there that I must go home and immediately make salmon in my dishwasher as one recipe described. After grossing out my roommates with a fish dinner that tasted like Cascade (I guess I forgot to seal the fish properly), I had not only found a way to put off doing work, but also a new passion: cooking. Yay for Bob!