We’re having a very early heat wave here in northern Jersey, with temps above 95 and near-liquid humidity too. In times like this, most people’s minds do not turn to cooking. Only the truest of the true fans of food preparation still think about baking cookies and soups on the range and steamy plates of pasta or rice and stir fry on days like this. And that includes me. Salads and cold dishes? BAH! My mother cooked even in late July and mid-August; no “too hot to cook” excuses for her! And by goodness, so will I, as long as I can stand!
I just bought a copy of an old classic vegetarian cookbook, one that helps keep me inspired at the stove even on days like this. It’s called The New Laurel’s Kitchen Cookbook (the original one was from the 1970s, and the “new” version came out in 1986, which is now old enough to make the ‘new’ version old). I have to say that just leafing through that book makes me feel good, even when its blazing hot outside. Laurel Robertson and her associates really have a love for vegetarian cooking, which comes through loud and clear in her cookbook. As with any cookbook, at lot of the recipes are too complex or too exotic for me. But I manage to pick up some ideas from every cookbook that I get, and Laurel’s Kitchen seems to have a lot of good ideas. And I’ve only breezed through it thus far, still have to give it a more detailed examination. My only disappointment is that many of the recipes depend on milk products such as cottage cheese and yogurt and hard cheese. I haven’t completely eliminated milk from my diet, but I’ve managed to cut back quite a bit; I’m not anxious to go back to the rich, cheesy casserole dishes that Laurel and company seem to value.
I somewhat regret not becoming a Laurel’s Kitchen fan back when I first started my vegetarian ways (in the late 80s). I did just fine with Nikki & David Goldbeck (American Wholefoods Cuisine) and Molly Katzen (Moosewood Cookbook), and managed to adapt a lot of basic recipes from the old classic Better Homes & Gardens New Cookbook. But Laurel and her friends make you feel really good about being a vegetarian and a vegetarian who knows how to cook. Well, better late than never on that account. But there is another account in my life where late is too late.
Back around 1989 when I was trying to get through the changes of life stemming from a recent divorce, I tried to meet women through the personal ads (in the newspapers, pre-internet). Unfortunately, that just didn’t work out so well for me. One reason was that personal ad dating pushes people into making evaluations and decisions quickly, based on very limited and hazy information about who they are meeting. Well, one of my replies was from a lady who had an engineering degree, who liked to buy and read books, and was a fan of Laurel’s Kitchen. At the time, I still wanted to get out and ‘change the world’, not just sit around reading books about it. I also had an engineering degree, but I felt that I had to go out and impress other kinds of people, such as literature and social science majors. And I didn’t know what Laurel’s Kitchen was or what it represented. As such, I didn’t follow up with that woman. And now, almost 20 years later, I look back and regret that. I’ve found out that books can be a source of wisdom and a pleasure in themselves; engineering and science are really beautiful things (it’s just that they are exploited so easily in this greedy world); and Laurel’s Kitchen is a truly wonderful approach to the vegetarian way of life.
Oh well, the woman in question is long gone; I threw out her letter (along with various others that weren’t meant to be) some years ago, and I don’t even remember her first name. But at least I finally found a cheap copy of Laurel’s Kitchen. Even on a sweaty, uncomfortable night like this, even in a life that hasn’t exactly been full of warm and assuring personal relationships, that’s still a nice, comforting thought.


