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My midlife crisis arrived about twenty years too early. The year was 2001 and I had been working in the modeling industry for almost 15 years — basically since I was a teenager. Modeling afforded me many wonderful opportunities for which I will always be grateful, but it didn’t really fulfill me.
I had always dreamed of going to culinary school, yet the thought of simply abandoning what I had done for so long to start something completely new gave me great anxiety, no matter how determined as I was to find my true calling. I researched several culinary programs but never could commit to do anything more than take a tour. And so there I remained, lost, two years shy of my 30th birthday and entirely too young to be so confused about what I was doing with my life.
I was living in New York back then and had made an appointment one day to see yet another school, the Institute of Culinary Education. The tour date was September 11th and as you can probably figure out for yourself, I did not get to visit the school that day. As it did for many people I know, 9/11 forced me to reexamine my life. I decided within days of that unspeakable tragedy that if I was ever going to follow my dream, that was the moment.
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I spent the next year as happy as I’ve ever been, working during the day and going to school at night. As hard as it was, I still romanticize that period of my life for the sumptuous meals (my schoolwork) that I would bring home from my classes for my future hubby and I to enjoy late at night after our long days of work and school.
This all finally brings me to the whole reason for the recipe below. While at I.C.E., I was blessed to meet one of the kindest, sweetest, most talented women I know. At a very young age, Sarah Copeland knew exactly what she wanted to be and she made it happen. A veteran of the Food Network, writer, food-expert, urban gardner and co-founder of Share Our Strength’s Good Food Garden’s Campaign, Sarah’s most recent exploit is The Newlywed Cookbook. Not only is this amazing book rich in information and stories, it features tantalizing food photography and delectable recipes which are perfect for both the newbie and experienced cook. Below is one of my many favorites from the book. I made it for Kenya’s snack one day and all the kids (and their moms) went nuts for it.
Rise and Shine Muffins
Ingredients
- 1/2 cup raisins
- 2 cups white whole wheat flour
- 1 cup packed dark brown sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 4 medium carrots, peeled and grated (2 cups)
- 1/2 medium zucchini, grated (1 cup)
- 1/2 cup pecans, chopped
- 1/3 cup pine nuts
- 3 large eggs
- 2/3 cup vegetable oil
- 1/3 cup buttermilk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 375° F.
- Place the raisins in a small bowl, cover with hot water, and set aside to plump.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, ginger, and salt.
- Stir in the carrots, zucchini, pecans, and pine nuts.
- In another large bowl whisk together the eggs, oil, buttermilk, and vanilla.
- Add the egg mixture to the flour mixture and mix until just combined.
- Drain the raisins and stir them into the batter.
- Fill greased or paper-lined muffin tin 3/4 full with batter.
- Bake 25 minutes (15 minutes for mini muffins) or until a wooden pick inserted into muffins comes out clean.
- Serve.
- *From The Newlywed Cookbook by Sarah Copeland-reprinted with permission from Chronicle Books
I am almost sure it was Lasagna because back then it was my go to dish. The hubby still loves it 🙂
I can’t remember the first meal but I do remember making Iranian food and having to call my mom a million times and try to get her to give me more specific directions than a little of this and some of that. 🙂
i think it was pork chops
I don’t remeber. We lived together for so long before we got married that it wasn’t a special event.
the first thing I made my husband was mexican red enchiladas It was my first day of cooking and I think he like it because he finished all the plate
I think it was “breakfast for dinner” just before we left for our honeymoon!
The first thing that I made my husband was ground beef tacos, I had never really cooked anything and this was the only thing I knew how to make, but he totally loved it.;)
The first thing I made my husband was espresso, because the first present I bought him was an espresso maker! First food though was chocolate chip cookies because we were dating long distance and I wanted to leave him a surprise the day I had to leave so I baked them before going to the airport to head back home.
Scrambled eggs…I know…pretty boring, but it did the trick.
We were together for years before we got married so I made my usual meal of chicken, rice, and baked broccoli. Nothing to exciting but always turns out delicious.
The morning after our wedding night I got up early and made him biscuits from scratch, gravy, scrambled eggs and bacon. He got up a while later and told me he’s not a big breakfast eater! He’d be happy with just a piece of toast, but I can’t help it! I’m a big eater and I LOVE breakfast! And I love to cook. Now we have a family of 6 and thankfully our kids love breakfast as much as their mama, and their daddy has grown to as well.
“You only live once.” The great justification for bad beohivar. And yet, if people believed they lived twice, it would be all the more reason to screw up this time around. “I’ll do better in the next one” or “It’ll be a learning experience.”
Can’t quite remember but during that time probably hamburger helper or “chow mein” with ramen noodles and s bag of frozen veggies:/ Things have changed=)
It was a beautiful night….I made Homemade calzones and stuffed them with everything he loved (that would fit) and threw in a little more! He LOVED it. And we married soon after!
I made cinnamon frosted zucchini squares. I don’t cook, but like to bake and this was my favorite from my grandmother’s recipes.
Breakfast burritos with potatoes, eggs and cheese. I had forgotten how often we would make and eat this together. I may have to bring back the burritos.