My sister-in-law, Marjorie Forsythe Overholt (not to be confused with my mother, Marjorie Carter Overholt), was a terrific cook. She claimed, however, all one needed was to follow the recipe. I’m sure she was being overly modest; lots of people follow recipes without great success. (raises hand)
Margie had the most amazingly organized brain. Being a math major and high school math teacher probably had something to do with it (or vice versa). Once I opened a cupboard door in her kitchen to find a hand-printed calendar of evening meals planned out for the month.
My nephew Ted (top left) wasn’t quite so impressed, though. He said she may have been a good cook, but they had the same thing again and again. That may be true, but that’s how the majority of us live. We have 20 or so recipes we use in a somewhat cyclical fashion.
For example, growing up, our Sunday dinner alternated between pot roast and fried chicken. Then there were the standard meals in between. The ones I remember most fondly are pork chops with rice and onions (possibly my favorite—besides my mother’s pigs in blankets 😉 ) and liver and onions (probably because I liked it, whereas my dad and brother did not).