Fifty New Recipes

Two days before my birthday, I’m undeniably excited -- like a little kid.  This is unprecedented in the past few decades so already the 50 Frolics are having a positive effect.  Unlike most years, I’m not sunk in depression.  I’m not suicidal.  I’m actually looking forward to turning fifty...because of the promise of (at least) Fifty Frolics this year.

I’ve also promised myself other treats.  I’ve examined what’s important to me.  What I truly love. Especially those things I tend to let slip by, undone.  I’m committed to incorporating these elements into this next twelve months.  For example:  I’m going to read (at least) Fifty Books.

Another goal:  to try (at least) Fifty New Recipes.  I love to cook...and I tend to fall back on my favorites.  My intention this year is to expand my repertoire.  For one thing, it’s an opportunity to flex my creativity in the kitchen.  For another, it’s healthier to eat a more diverse range of foods. 

Since we’ll be at our farm on my birthday -- half an hour from town -- going out for a birthday breakfast is far less likely or desirable than making something at home. I’ve combed through my cookbooks to find something special as my first meal of my fiftieth year -- and the first ‘new recipe’ to chronicle on my list.

I adore savoury egg dishes so my first idea is ‘cheese souffle’.  I’ve never made one and would like to have the experience. 

I look up several recipes and am appalled by the number of eggs required.  My husband Jean-Guy is allergic to eggs, I don’t want to make a souffle that serves many people, as I’ll be the one eating it all.  Alas, i have no recipes for individual souffles.  Even Jean-Guy’s dog-eared copy of the classic Joy of Cooking fails me.  They seem to only cook for families of four or more.  And I have no internet connection here at the farm so I can find single serving recipe options.  I move on. 

In an Italian cookbook, I find a bizarre recipe for a souffle that calls for only three eggs.  Alas, it is a Lettuce and Pea Souffle.  Yup.  Lettuce and Pea.  Way to start of my new year with something possibly digusting (Lettuce and Pea?!) AND disastrous (souffle).  However, in the spirit of ‘trying new recipes’, I’m seriously contemplating making it.  It is Different.  It is certainly a New Recipe.  Everything I’ve made out of this particular Italian cookbook has been divine.  Besides, whether or not it’s a success, it’ll be a novel experience, which is really the whole point, now, isn’t it?

Full of mad resolve, I add ‘peas’ and ‘milk’ to our shopping list for when we go to town.

It’s not until we return from town, with peas and milk, that I think to see if we have a souffle dish. 

I look.  We do not.  I now have the ingredients for Lettuce and Pea Souffle, but no vessel in which to cook it.  My spouse suggests I cook them in a muffin tin.  I’m no baker.  I have no idea if that will work.

I thumb through more recipe books.  I find one for a Giant Mushroom Popover -- another New Recipe that sounds interesting. It also uses ‘only’ three eggs...and makes only 2 or 3 servings...rather than the six servings promised by the Lettuce and Pea confection, so the popover would make more sense, from a leftover perspective.

This is feeling like more work and angst than I would like it to be.  I decide to delay the decision until I awaken on 11/25.  See what I feel like.

What about you?  What would make your 50th year special?  I've love to hear about it -- leave a comment or message me.