Hi everyone. Have I told you about my incredible friend , Arianne Benefit who is a professional Organizer? Well, she is one of the reasons I was inspired to start my business and write a book about the psychological obstacles to cooking.
She helped me organize my house and did so by helping me see my disorganization, mess and clutter in the context of my own “messy” history. As it turns out, I was attaching all sorts of sentimental value to objects that had no place cluttering up my house and did so simply because that was what was modeled for me in the apt. where I grew up. It was all I knew, just as not cooking or not having had cooking modeled for us is what has made some of us not as confident as we could be in the kitchen. Becoming aware of my reasons behind the clutter helped me to part with some of those items (some, but not all, to my husband’s chagrin).
Well, Arianne, has a truly informative on-line book and blog and has recently written about and debunked myths about ADD which is one of the reasons for struggles with organization, and, I believe, with cooking.
Obviously, ADD is not every challenged cook’s reason for difficulties in the kitchen, but it may explain some people’s struggles. She explains that ADD should not be used as an excuse to not achieve our goals because there are ways around the challenges , to allow you to reach your goals. ADD, can , however, cause a lot of frustration and needs to be addressed. See her blog post on the subject at:
Here’s an easy butterscotch sauce recipe that does not call for many steps, so you won’t get too distracted. It’s great to have in the fridge if you want to make ice cream or cake a little more fancy and delicious. I have started making this for dinner party hostess gifts. I store it in a jar with a nice ribbon. Also, I have served it with regular , store bought Haagen Daaz ice cream when I host a dinner party and it makes me (and my guests) feel like I made the dessert when I only made the sauce. Pretty sneaky, I know.
You basically pour it all together and let it simmer:
1/2 cup (1 stick) unsalted butter
2 cups light brown sugar, packed
1 cup heavy cream
dash of salt
1 tsp vanilla extract
In a medium saucepan, melt the butter and brown sugar until sugar dissolves, about 5- 10 minutes. Keep stirring and then add in the heavy cream and salt. Keep stirring until combined. Add the vanilla extract last , stir, and let cool. When it is cooled, store in a mason jar or any glass jar with a lid and put in the fridge. Deeee-licious! Enjoy!