Come Into My Kitchen
by

This is supposed to be a column about cooking. But now and then I come across something that demands sharing, and this is one of those times.

There is a printed page tucked into the frame of a mirror that greets me every morning as soon as I arise. It was sent to me by a friend a few years ago. I have no idea who wrote the statement; neither does she. She thought it might have come from a church bulletin. No matter. It spoke so eloquently to me in words I could never command that I had to place it where it would touch my mind again, and again, and here it is:

Today is mine. It is unique. Nobody in the world has one exactly like it. It holds the sum of all my past experiences and all my future potential. I can fill it with joyous memories or ruin it with fruitless worry. If painful recollections of the past come into my mind or frightening thoughts of the future, I can put them away. They cannot spoil today for me. It is mine.

The ancient Poet Horace put the same thought more succinctly: "Carpe diem," he said. "Seize the day, put no trust in tomorrow."

Do I sound preachy? Forgive me if I do. You and I have had our share of painful recollections, I am sure. I recognize only too well that quotations and glib words cannot be depended on to assuage them. Nevertheless, once in a while someone else's reflections serve to remind us of days that are ours alone, so with a sign of gratitude, our spirits may soar.

Now, with that off my chest, let's cook. And if any of the following recipes strike your fancy, seize the day and cook 'em today!
 
 

4 young, tender turkey drumsticks
4 cloves garlic, slivered
black pepper
1 can cream of mushroom soup (can use cream of chicken soup)
1/2 cup water

Remove most of the skin. This is optional, but they're better skinned.

With a small sharp knife, cut a few slashes in the meaty part of the leg; insert garlic slivers. Now grind a good bit of black pepper over legs on both sides. Do not salt. Arrange in one layer in fairly shallow casserole with tight-fitting lid or foil.

Spoon soup into a bowl, stir in water until smooth. Now spoon it over legs, being careful not to disturb seasoning. Place in 350-degree oven and bake 2 to 3 hours, basting occasionally with sauce.

Serve with rice to four appreciative people.
 
 

4 cups broccoli flowerets (about 1 bunch)
2 tablespoons olive oil
8 ounces mushrooms, sliced
3 large cloves garlic, minced
1 1/4 cups whole milk
1/2 tsp. dried thyme, crumbled
1/4 tsp. dried crushed red pepper
About 10 ounces pasta, freshly cooked
3/4 cup grated Parmesan cheese

Steam broccoli until crisp-tender. Drain and set aside.

Heat oil in large heavy skillet over medium-high heat. Add mushrooms and garlic and saute until mushrooms are almost tender, about 5 minutes. Add milk, thyme, red pepper and bring to a boil. Add pasta and broccoli and cook until pasta is coated, tossing gently, about 3 minutes. Season with salt and pepper, transfer to large bowl and sprinkle with Parmesan cheese.
 
 

2 eggs
1 1/4 cup granulated sugar
2 cups fruit cocktail, drained but reserve liquid
2 cups flour
2 tsp. soda
1/2 tsp. almond extract
1/2 tsp vanilla extract
1/4 cup brown sugar
1 cup chopped pecans

In large bowl of electric mixer beat eggs and granulated sugar until smooth. Sift flour with soda; add to egg and sugar batter. Add reserved fruit cocktail liquid and flavorings. By hand, fold in fruit cocktail, then pour into lightly greased and floured 9xl3" pan. Mix brown sugar and nuts together and sprinkle on top of batter. Place in 325-degree oven and bake for 40 minutes. Spread icing on cake while hot.
 
 

1 stick butter
2/3 cup granulated sugar
1/2 cup cream or evaporated milk
1 cup flaked coconut
1/2 tsp. almond extract
1/2 tsp. vanilla extract

Boil butter, sugar and milk for 3 minutes. Add coconut and flavorings and spoon over cake as soon as cake is removed from the oven. Cut into squares when cool.
 
 

1 quart whole dill pickles (any brand)
1 1/4 cup sugar
2 to 3 tablespoons mustard seed
1/4 cup vinegar