I’m a picky eater. I take pics with my Samsung Galaxy. Most of my cooking equipment is hand-me-downs. I’m not well-traveled. I don’t have unlimited resources of money and cooking experience to draw from. The odds are against me. When it comes to competitive cooking, I’m the most unlikely person to win anything.
Instead of caving to the pressure of buying all the latest and greatest kitchen technology and spending every paycheck at high-end restaurants, I choose to stick to the basics and the old weathered cookbooks that have been passed down to me. I grew up with Betty Crocker and my kids will too. Casseroles, mashed potatoes & gravy, meatloaf, grilled chicken. It’s what I’m comfortable with cooking and it’s what we love to eat.
With that being said, the adventurous side of me longs to cozy up in the corner of a homey Tuscan eatery devouring endless bowls of pasta. Heck, I’d settle for a trip to NYC for a loaded Nathan’s hot dog. Neither are going to happen until I win the lottery….or the Pillsbury Bake-Off. In the meantime, I will live vicariously through food blogs and YouTube videos. I will expand my culinary horizons through cooking contests and forcing myself to use ingredients I’m not familiar with. I’d love nothing more than to win a huge contest with my worn out kitchen tools and cruddy phone camera….just to prove that it can be done. I’m kind of stubborn like that.
A well-known contester, and woman I greatly admire, shared her motto about entering cooking contests: “If you throw enough spaghetti at the wall, some of it is bound to stick.” I’ve thrown a lot of spaghetti in the last year. Some has stuck, but most has ended up in a dried, heaping mess of noodly nastiness on my floor….and in my bank account. I’ve definitely had more failures than successes, but the tiniest of successes make you want to keep going. The tiniest successes make the failures seem irrelevant. And, even the tiniest of successes whet your appetite for bigger successes. So, keep on throwin’ spaghetti, y’all! One of these days that spaghetti’s going to stick……