Ken Golberg, Master Chef

Until five years ago, I did not cook; no if, and or buts: I did not cook. There was no reason for me to cook inasmuch as there were seven children and a wife in the home who cooked and who, I believe, liked to cook. But some five years ago, Momma (Grandma) fell and became a semi-invalid. If I wanted to eat, I had to cook. And Golbergs must eat and eat well; it is in their genes. For Golbergs, every occasion is an excuse to eat.

Cooking is not difficult; in fact, I find it easy. Other than the ingredients, the three elements of cooking are seasonings, heat and imagination. I do not awaken in the morning and decide that I will have fish for dinner and then go out and purchase the various foods needed for dinner. I look in the refrigerator, freezer and pantry and find what I will cook. And what I find, I have previously purchased on sale or with a coupon. That’s the law in Florida; on sale or with a coupon.

On this morning, I have found some tilapia fillets, some potatoes, frozen okra, celery, onions and a can of diced tomatoes. I can do many things with these ingredients by varying the spices used. I can put a small amount of olive oil in a ceramic dish, add a pat of butter and some dill weed and parsley flakes. Shmoosh the fish around in the mixture until coated on both sides and bake for about ten minutes. Done and delicious! Or instead of dill weed and parsley flakes, I can use Chinese mustard. Same shmooshing, same results, different taste. Or I can sautee some onion and celery, add the diced tomatoes and Italian seasoning, shmooshing the fish around in it and bake for ten minutes. Want to kick it up a notch? Add a dash of cayenne pepper. Imagine how many different ways the fish can be seasoned! And if you find boneless chicken breasts instead of fish, just vary the seasonings (perhaps poultry seasoning) and heat.

I have decided on mashed potatoes. I can bake two potatoes, take off the skin, (it comes right off) and mash them. Or I can peel them and boil them in water until done and then mash them. And when I mash them, I can fold in some sour cream and/or garlic, parsley flakes or any of a dozen different spices. I could even use the stuff that the fish cooked in and add it to the mashed potatoes.

I do not like peas or string beans, but I do love okra so I add some to a can of diced tomatoes, add some spices like rosemary and thyme, heat and I have my vegetable.

There is no end to the variety simply by varying the spices and developing a healthy imagination. And think how much you will save on cookbooks. I must give credit to Emeril and Rachael Ray. They gave me the basics.