New Thing #2: But Donna Reed was so hot.
Despite voluminous evidence that I have no place in a kitchen, I periodically go Donna Reed crazy and try to cook food.
This usually means Indian cuisine. Admittedly, not very Donna Reed. But somehow a 26-item ingredient list manages to scream “Delicious!” while muffling “You’ll be washing dishes for the next 30 hours.” Kind of like a 1950s sitcom.
So on Friday, my free day, I attempted a banquet of samosas with cilantro chutney, paneer with peas and a Kashmiri pistachio chicken stew. I wrote out a schedule to have it all done by the time Said Guy walked through the door. My 2010 version of Donna Reed.
It took about two hours to figure out how to puree cilantro. Another two hours dry-roasting and grinding spices. Another three hours peeling, chopping, dicing and mincing stuff. Another hour shelling pistachios with my now-finely-minced thumb.
At that point, I decided to just get the chicken done in time for dinner. It was surprising to me that a recipe for four people called for 3.5 lbs of chicken. But there it was: “3.5 lb. chicken or chicken pieces.”
I dirtied every pan in our cupboard trying to find one big enough to cook that much chicken. It was still a pink pile of blobbies when Said Guy got home from work to find the kitchen completely trashed, his little lady drenched in tears and salmonella, and nothing for supper.
He told me the 3.5-pound measurement includes bones, so I had basically doubled the recipe. He added ingredients to bring everything to proportion while I washed dishes.
About two hours later, he had rescued the chicken. A little bland, he conceded, but edible.
That’s when I decided to add some cumin.
I didn’t know the sprinkle cap was removable when I opened the canister and gave it a shake.
About 15 tablespoons of cumin dumped onto the salvaged Kashmir chicken.
Said Guy didn’t have much to say for the rest of the night.
But I awoke Saturday with the will to redeem myself. I finished the samosa filling the day before and just had to make the pastry dough for the wrappers. It looked simple enough: flour, salt, oil, water. Roll flat, cut into circles.
And here’s how Friday’s folly turned into Saturday’s success: I used my rolling pin for the first time.
The samosas are fine and ready to be cooked. The kitchen remains in one piece. Said Guy got home in time to actually see me use a rolling pin.
So I’ll never be Donna Reed. I can still learn to roll out some pastry dough at an angle strategic to viewer enjoyment.
That has to be worth something.








