Sunday, February 14, 2010
A Fine Cooking Problem
It was blue... an eye catching blue and the title in slick vivid green. I bent back the pages for a peek, they were slick too and boasting of bright, beautiful, glorious food flanked by neatly printed recipes. Back on the cover it screamed APPETIZERS on its "oh so perfect" face, I hastily slap a copy of Fine Cooking on the conveyor. "We will see about those 104 quick and easy recipes" I mutter to myself and continue through the checking process.
My husband got to it first, he recognized the contents immediately "hey, this looks like your cookbook", he laughs.The glossy pictures did look just like mine, so did the titles for each section, the recipes and tips. But it's not my book, my appetizer cookbook isn't finished yet.
Fine Cooking couldn't steal my cookbook, but it's incredible how close some of the ideas in the "Special Entertaining Issue" mirrored my own. No, I'm not the inventor of the quesadilla or bruschetta, or any other appetizer staple and I know that "baby red potatoes" and "beer cheddar dip" are not original dishes. There were differences too, my "brie in pastry" is with dried cranberries instead of cherries and I used sage in my "rustic tart" instead of rosemary. This doesn't make me feel better.
"Any ideas?" I say to myself. Myself is not in the mood.
"Does my cookbook project just seem...I don't know... pointless?"
Myself ( in the fetal position) is mad I picked this week to start a diet.