I’ve been lied to my whole life. Apparently, perch are not perch. I hope this is coming as a shock to everyone else too. What we call perch in the South are technically sunfish (I think. You might want to fact check me on that. Actually, just make a mental note now, you should always fact check me on everything I say.) So, upon discovering this, I felt I needed to take a picture with my first ever actual perch. Look at how cute this little guy was!
I’ve decided there should be a section on every recipe that gives you directions for cooking in less than ideal conditions. Sometimes, they’ll include directions for cooking at high altitudes, but how often do you make macaroni and cheese on a mountain? One time. I have done that one time. Which I was excited about because I got to use the special high altitude directions.
I’m not high maintenance. I can make do in a lot of situations. I think it’s more that I’m not very ingenuitive. Is that a word? As you can imagine, in a fish camp, the kitchens aren’t as fully equipped. Which isn’t usually a big deal because I don’t cook much on these trips. My dad is easy to please, so pretty much any sustenance will do. In fact, I think both of us could dine on only fish all week and be perfectly content. But, I bring a few easy things to throw together. And some vegetables, we can’t forget the veggies.
This year, I decided to get a little more inventive. Before we left, my brother asked if I wanted to take the mandolin (which I did consider, even though I’ve never used it before) or a cutting knife. But, I declined. If you know my track record with kitchen clumsiness, you’ll know why I declined.
I had a couple recipes I intended to make and at home, they seemed like no big deal. Unfortunately, I didn’t think things all the way through.
For banana pudding, you were supposed to whisk until smooth. No whisk? Use every utensil in the kitchen looking for the best fix and end up just using a fork. I’m pretty sure even the pioneer women had whisks. (By the way, is that word looking weird to anyone besides me?) I’ll fast forward and tell you that the fork method doesn’t really work all that well and that the pudding was definitely not smooth. The directions also said I needed to crush the cookies to sprinkle on the pudding. Luckily, the kind people at United Airlines took care of that step for me. Food processor? Completely unnecessary.
Steaming broccoli: all you need is some boiling water, right? Wrong. I forgot that a steamer basket would be needed for this task. My solution? A colander over boiling water, with a misfit lid. I’ll be honest, I didn’t think this was going to work. I thought I might end up with a new dish called broccoli a la plastic. But, it worked really well actually. Ya’ll make a note of this one, in case you are ever in a broccoli steaming pinch.
No pie plates? No problem. Use a cast iron skillet. It’s rustic. It should also be noted that the handle is super hot coming out of the oven and almost caused a second hand burning episode. (If you missed out on the first episode, read back a few posts and you’ll be all caught up). Luckily, my hand was saved the burning and no other major injuries were incurred. #success.