Math is my nemesis…let me explain.
Math and I were once sort of friendly, we didn’t really click, but we got along fine enough with a little extra effort on my part. Then, in the 11th grade, I thought there was hope for a loving relationship with me and math. I had an amazing teacher, Miss Park and because her instructions were clear cut and easy to follow, things went swimmingly with math and me.
Then the 12th grade came and I had Mr. Taylor (he was also known as ‘twitchy butt’ because when he wrote on the chalk board, well, he kept twitching his butt – kids notice stuff like that..).
Anyways, Mr. Taylor assumed a lot, didn’t explain as much and his methods didn’t really work for me. Math and me were off! I was constantly trying to take mathematical short cuts that obviously in the math world don’t work. In fact, I was so mathematically frustrated that I decided to enter a career where I’d never have to take another math course again. Seriously the world may have lost a mathematical genius due to old Mr. Twitchy Butt.
I’d have to say this is when math and I had the most serious falling out.
But like any ‘ex’, I was constantly reminded of math with every day things. Of course, numbers are everywhere and I just had to learn to cope.
Dang having to balance a cheque book, calculate shopping discounts, or what about doubling recipes when cooking? Currency conversions, mortgages…it’s a cruel world for the mathematically challenged.
While I didn’t get therapy to deal with my math issues, I still struggle with all the logistics and the fact that there’s only ONE right answer to most things mathematical…seriously?
Now, cooking is much the same way as math.
Obviously I need to eat and feed my family, so it’s a necessary evil. I’ve just had to come to terms with cooking and coping with the many epic fails that occur in my kitchen, (It’s a wonder that my children and I have survived this long.)
You can imagine my relief when I came across something that makes dealing with my cooking nemesis easier. Plus, the relief I felt when I heard that I’m not the only one that ‘suffers’ with the whole cookbook thing.
I’ve tried so many cookbooks and still feel frustrated in the kitchen. So many of the cookbooks I’ve tried just don’t ‘click’ for me; they were much like Mr. Twitchy Bum. Why couldn’t I find a ‘Miss Park’ type cookbook to make things simple and easy in the kitchen?
Well, thankfully I feel somewhat vindicated to see this article about the ‘Top 5 Cooking Fails’. (There actually IS a ‘Miss Park’ type cookbook out there.)
Turns out that I’m not the only one that has issues with cooking and recipe books that may not be as helpful or healthy as they appear.
Check out the Top 5 Cooking Fails here (I’ll be curious to see if you agree with any of them as they’re somewhat controversial).
Now that some cooking anxiety is a relieved, maybe it’s time to work full time on my math relationship 😉
PS. With Halloween coming up, I bet you’ll have some pumpkin laying around. Instead of tossing it, like I normally would do, here’s a easy and healthy recipe from my friend, Flavia Del Monte’s new Skinnylicious Cooking cookbook.
Apple Pumpkin Muffins
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
Yield: 15 Muffins
1 1⁄4 cup quinoa flour
1 cup oat flour
2⁄3 cup pumpkin purée
1 teaspoon pumpkin pie spice
1⁄2 teaspoon nutmeg or mace 2 tablespoons cinnamon
1⁄2 cup coconut sugar
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄4 cup maple syrup
1⁄2 teaspoon Aztec Sea Salt (crush or grind it – optional)
1 cup coconut milk
1⁄4 cup applesauce unsweetened
- Preheat the oven to 375F.
- Place 15 cupcake liners into 2 muffin trays.
- Place the wet ingredients into medium bowl and mix well.
- In a large sized mixing bowl, combine the dry ingredients and mix well.
- Carefully pour the wet ingredients into the bowl that contains the dry ingredients and mix until fully combined.
- Using an ice cream scoop, scoop equal amounts of batter into the prepared cupcake liners.
- Place chopped nuts and chocolate chips on the top of each muffin (optional).
- Place muffin trays into the preheated oven and cook uncovered for 15 minutes or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let cool on a wire rack.
Per Muffin: 136 calories, 2g fat, 26g carbs, 4g protein
Find the top 5 cooking fails and more of Flavia’s ‘Miss Park’ type recipes here.