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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 can’t remember the first meal I made him as a newlywed, but I do remember making him chicken parmesan that he absolutely loved!
Since I’m not a cook, I’m assuming it was pasta and jar sauce! We’re still married! It’s pretty obvioius I need some help!! 🙂
When I was pregnant with my daughter (started thinking about all the stuff I would make for her), I developed an interest in cooking. I used to watch Food Network all the time and from there started my passionate relationship with food. I love to cook, it gives me such peace and joy. I owe it all to my darling daughter.
Tator Tot Casserole…We make it all the time now!
Chicken coconut curry!
pasta with shrimp and homemade garlic toast. i still make it, 7 years later.
this recipe looks great!!
regarding the first recipe i made my husband, i have no idea. however, i do remember that when we were dating, i planned a dinner that i was going to cook for him. i was so nervous that i would mess up that i ended up ordering carry-out and tried to pass it as my own. that lasted about 5 minutes, then i told him what i did 🙂
wow !! I guess Im in the same situation as you in 2001, let’s see what happens !! 🙂
I made some blueberry muffins (he LOVES blueberry) .. but they turned out all purple !!!! I used frozen blueberry and they colored the whole dough! But he said they were good 🙂
I introduced my hubby to many new foods when we were newlyweds. I think a homemade basil pesto over tortellini was there first and his favorite.
I have no idea! We eloped after already having a one year old and living together. Plus he works evenings so he’s rarely home for dinner!
Not married, yet, but my first meal as an engaged couple was a shrimp, feta, and tomato pasta dish we both love.
Wow…I am thinking it might have been a big pasta dinner. Yummy!
My husband is the cook and has been since day one :). I can’t remember but he probably made our first meal together. The first thing I made for him, however, was potato leek soup.
Mussels. He loved it and still asks for it but claims it is never quite the same. It was 10 yrs ago – I am not the same dish either lol.
I think the first thing I ever made was salsa, my family’s recipe. It was delicious enough to win him over.
turkey sausage and peppers!