A Quirk of Aging

The more cookbooks I collect, the more kitchen paraphernalia I acquire, the less I cook. Every cookbook I own I've read from cover to cover, from the first appetizer to the last dessert -- or candy -- or beverage -- or canning suggestion. Many I've reread because the recipes appeal to my literary taste buds or my actual taste buds. I also use them for reference: What recipe shall I use to make that African Peanut Soup I'll never make? I can answer that question and many more. Also, I can read a whole recipe without dozing off.

I have acquired the kitchen paraphernalia, of course, by browsing through catalogs and stores that specialize in the gadgets I covet. When a particular item I want is on sale, I'm afraid I buy it. However, ownership does not mean usership. Everyone I know uses, really uses, his or her food processor. I have a food processor that has never been used. I gave away my unused pressure cooker, coffee maker, and slow cooker. Alas, I'm beginning to yearn for a pressure cooker and slow cooker. I did get a coffee maker which I actually do use this time around. I keep the food processor just in case. Truly odd is my present desire for Anchor Hocking's 10 piece set of prep bowls. Most of the chefs on the food channel use them to cook their masterpieces. Why shouldn't I use them to avoid cooking?

I bought a 2 quart glass measuring cup, found a recipe for using it to make peanut brittle in the microwave, and have been making peanut brittle for friends, neighbors, and me ever since. The brittle is quite good, so the demand is strong. Perhaps I shall take up baking pies. I have all the necessary equipment -- and then some -- and I know the recipe I'll use for the crust and the recipe I'll use for a filling. A cherry filling with a hint of almonds. Why should I let all that research go to waste? For that matter, why let all the equipment go to waste? Besides my pastry cloth, pastry blender, and rolling pin, I can use my food processor to make the crust. At last!