By Faith Ellestad

Sadly, I wasn’t born with a silver spoon in my mouth. It would have come in handy about now. More tragically for my loved ones, I also wasn’t born with a stainless whisk in my hand. In my world, culinary and arts were two completely separate and unrelated concepts. I learned to cook at my mother’s knee, a process involving me and two or three siblings hanging off the aforementioned joint, whining, while mom tried to convince us that fried egg sandwiches and Del Monte fruit cocktail would be a perfect summer dinner since Daddy wouldn’t be home ‘til bedtime. (Daddy would have been disappointed.) But that was pretty standard fare for us as kids. Not fancy, but filling.
For mom, however, who had learned by observing her own mother’s cheffery, this was a step up. Grandma McDermott had not been allowed in her stepmother’s kitchen, so never even learned to make Jell-O successfully. Her oatmeal, which we all had the pleasure of eating as kids when she came to visit, was started in cold water, creating extra lumpy and glutinous goodness. There is a story about Grandma deciding to cook a meal for several of her brothers one Sunday evening when her stepmother was away. She chose to attempt everyone’s favorite, beef and kidney stew, which she proudly ladled up for her brothers. The first brother to taste it was Fred
“My God, Lot, what have you done to our stew?” he shouted as everyone recoiled.
Apparently, Grandma had neglected to soak the kidneys before cooking them and had inadvertently created a very unique pot of “pee” soup.
Based on this family history, my own skill level and knowledge base were, to say the least, minimal. I could pour cereal, read a recipe, and buy groceries, but not necessarily create anything actually edible (That’s where the cereal came in handy-just add milk).
Once in college, even though I had a meal plan, there were times I needed to fend for myself. Who knew you could make Kraft dinner in a coffee pot? (Just add milk–with a Baby Ruth for dessert).
Then I married a man who had subsisted mainly on yogurt and bagels throughout college. I thought I could probably do better. As luck would have it, we both liked Kraft Dinner, Dinty Moore beef stew, canned hash, and a special favorite, jarred Derby tamales. But as a matter of pride, I needed to expand my repertoire.
“What stuff do you like?’ I queried, fully aware that his mother was an excellent cook.
“Well, what can you make?”
“I think I can make tuna casserole,” I remembered it used some noodles, tuna, Campbell’s soup, and onion powder.
“I like that.”
Whew. Hopefully it wouldn’t taste too different from his mother’s. And as we had received a casserole dish for our wedding, I was primed for success. The casserole was quite bland, and crispier than I had planned (even without the saltine topping, which I forgot). I‘d lacked two useful details -cooking time and temperature. But still it was edible, and after a night working at the canning factory, my new spouse was starving and dug in enthusiastically. Dinner for breakfast. In retrospect, making it five times in one month was probably overkill. Cooking lesson # 1. Everything in moderation.
Shortly after we moved to our new apartment, my sister mailed me some easy recipes, including one for a casserole she had named “Tasty Cheese and Beef,” which sounded refreshingly different, involving red meat as it did.
“Got a new recipe,” I announced happily.
“Great, let’s give it a try”.
We did. Several times. Then one evening, after removing Tasty Cheese and Beef steaming from the oven, we looked at it, then at each other, and promptly dumped it down the disposal. I don’t believe I have made it since. Cooking lesson #1 re-learned.
Rhubarb pie engendered cooking lesson #2. Follow the directions. A cup of sugar doesn’t really mean one tablespoon. Our friends found it a tad tart. Even dumping sugar on it didn’t help much. I once attempted cream puffs. I couldn’t believe such a small amount of dough could make eight puffs so I just separated it into four parts. You know, they don’t call ‘em puffs for nothing. Simple passage of time does not a pastry chef make. (#3?)
During the first half of our marriage, my husband worked nights or evenings, so once we had kids, I needed to figure out how to navigate two different dinner times. My repertoire was still pretty limited, though I had graduated to pork chops (often referred to as pork chips-the thin ones cooked fast and sometimes too fast). But we needed more quick meals.
Stouffer frozen entrees were the answer for my spouse. He seemed ok with them several nights a week, and they came with an added benefit. Our dog Willow loved, loved, loved licking the trays. So much in fact, she would stand at his elbow panting while he ate as fast as he could so she could have her treat. Meanwhile, I had invented Big Burger. Big Burger is a pound of ground chuck, formed into a patty the size of a large frying pan and cooked to well-done crispiness on all sides. Cut into four wedges and serve with ketchup, instant mashed potatoes, and frozen veggies. The boys ate a lot of Big Burger in grade and middle school. Again, overkill. Eventually, they rebelled. One evening, one of them saw a box of instant potatoes on the counter and moaned plaintively,
“Oh no, home cooking?”
Thus began the era of red foods. Spaghetti, chili, tacos, lasagne on weekends. But I couldn’t win.
“What’s for dinner? Something red AGAIN?”
The one really popular red food was pizza, and I only knew how to make frozen, so when my younger son joined the wrestling team and I needed to pick him up at 5 p.m., there was little time left to get home, walk the dog, and prepare dinner, red or otherwise. I began to rely on McDonald’s. As was my default, I was a little too reliant on a good thing ‘til it wasn’t a good thing anymore and the boys requested a pause.
“How ’bout a grill?” I suggested blithely.
I’d never lit a piece of charcoal in my life. All I knew about grilling I remembered from my childhood, a picture of Dad standing over the backyard fireplace with a humming vacuum cleaner whose hose he had plugged into the exhaust hole and aimed at the coals. In a matter of minutes, he had that Weber hot as a blast furnace, ready to incinerate some innocent hot dogs. I thought a more prudent plan best for my family, and eventually learned to cook a few meat cylinders in relative safety. Only when we got a gas grill did I become bold enough to try chicken or burgers.
My culinary journey has been long and arduous. Finally, with the aid of my dear TV friend The Pioneer Woman, the internet, and some unintimidating cookbooks, I have gained confidence and some skill. A conservative estimate of over 25,000 dinners prepared, delicious or otherwise, attests at least to my diligence, Yea me.
Nope, I never took cooking lessons, more’s the pity–my lack of knife skills leaves me in constant danger–but I have learned lessons beyond those of the early days. Just last week, I taught myself a very important one. I had made a rhubarb strawberry pie to celebrate summer. After filling it extra generously, I popped it in the oven to bake. At the appropriate time, I peeked in to see filling seeping out the edges of the crust, ready to be removed. It looked so delicious, golden brown with bubbling ruby red fruit oozing onto the sheet pan.
” I must test it for flavor,” I thought, dipping a fork and unfortunately, my thumb into the hot goo, causing me to involuntarily jerk my hand back, flipping molten lava-like filling onto my chin where the boiling remnants solidified instantly. I immediately stuck my burning chin under cold water and tried to wash the stuff off, but only hardened it further. I had to peel it off, taking with it several layers of my skin. Even in pain, I couldn’t believe how incredibly stupid I had been. I will probably have a forever scar to remind me of hard-earned lesson # whatever (I’ve lost count): for God’s sake, and more importantly, yours, let stuff cool. The chin you save will likely be your own.
© 2026 Faith Ellestad
Faith has been writing to amuse her family since she was old enough to print letters to her grandparents. Now retired, she has taken the opportunity to sort through family memorabilia, discovering a wellspring of tales begging to be told, which she hopes to expand upon in written form (where appropriate, of course!). She and her husband live in Madison, Wisconsin. They are the parents of two great sons and a loving daughter-in-law, and recently expanded their family to include Thistle and Bramble, two irrepressible young felines.




















