2013/06/28

Just wing it... (French Fridays with Dorie: socca from vieux nice)

In life and in the kitchen, there are times when you don't know what you are doing and all you can do is wing it...

More often than not in life, I jump into something even though I have no idea what the heck I am getting into.

I am not sure I would even call it "jumping" - I just seem to find myself there and once there, the only thing that can be done is to make the best of the situation.



Let's count the ways...

Child rearing.

Totally winging it. How come those little screaming bundles of joy don't come with instruction manuals? If there is one thing in life that you don't want to screw up, it's children. You would think that they would come with some kind of training other than "on the job".

My kids don't have a clue how lucky they are to have made it to adulthood. Somehow, they survived me. And my lack of training.


Anything involving technology and set up.

I am not the person you would have wanted to be your A/V person in high school - somehow the simple mechanics of hooking up wire A to slot Q just never works for me. Even the "Easy Set Up" TV hook-ups keep me flummoxed. That is why they have the Geek Squad, after all - for people like me. Although, I did manage to hook up a projector to my laptop at work the other day without calling the Help Desk. P.S. I was totally winging it...


And then, there was the batter for the socca that I meant to serve as an appetizer one night for dinner.

All prepped and ready to go and forgotten in the refrigerator.

The next morning, when I opened up the refrigerator to pull out the creamer for my coffee the batter filled bowl was staring me in the face.

After I recovered from my initial irritation that this bowl was coming between me and the creamer for that first sip of coffee that I so desperately needed, I looked at that bowl and wondered what the heck was I going to do with chickpea batter at 8:00 on a Sunday morning. So I decided to wing it...

Socca is basically a chickpea pancake, right?

And pancakes are acceptable food for breakfast, right?

And pancakes are kind of like bread, right?

Bread for breakfast is usually toast and toast goes well with scrambled eggs, right?

So, we had thyme flecked socca and scrambled eggs with cheese and chives - crazy logic notwithstanding, it was a pretty darned good.

Chickpea pancakes + scrambled eggs = good.


In other news, we made it through graduation (i.e. mom survived).

Now, we are in overdrive getting everyone ready for the fall. At least, trying to get as ready as one can be...

As long as I remember to breathe, it will all be okay.

After all, I have a feeling that there is a lot more "winging it" in my future because I am still operating with out that instruction manual.

Peace out. 



This post participates in French Fridays with Dorie. I know it's not Dorie's recipe, but David Lebovitz's recipe for socca can be found here - it's a good recipe, one that's worth giving a go-round if you are new to the world of chickpea pancakes.

P.S. On the reading front, my Kindle says that I am 67% through with The Inferno (Dan Brown) - I like it, so I am not sure why it is taking me so long to finish reading it. I did squeeze in The Dinner by Herman Koch. This one was a little dark - I thought it was well written and it kept me interested, but it certainly was not light-hearted reading. If you like Gillian Flynn or Stephen King this book may suit you.

18 comments:

  1. Socca and scrambled eggs? Of course! Yes! I'm all over it and I know THIS way I can use up this flour! No seriously. I'm doing this.

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  2. I love socca and don´t know why I haven´t thought of scrambled eggs, after all it is a flatbread of sorts. I will it a try! I have a lot left still. Good thing you´re over graduation Cher, or not? Have a good weekend!

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  3. Yup, it sounds like a good pairing to me! Congrats to your daughter...love the photo!

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  4. Congrats to your daughter and to you, Cher! And if you find that manual will you send me a copy. I’ve been winging it for years! Love that you paired this with scrambled eggs…sounds good to me. Have a lovely weekend!

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  5. Looks delicious. I'm guessing that I would have enjoyed your winged version much better than my well planned version. Mine was dry and listless.

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  6. Congrats to the graduate.... anything with eggs is good in my mind and I can see how the simplicity of socca would go very well.

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  7. Congrats to The Karate Kid - the graduation photo is lovely. I think socca for brekkie sounds perfect - I totally agree with your pancake assessment.

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  8. Awww yay congrats on the graduation :D
    And socca sounds good any time of the day!

    Cheers
    CCU

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  9. Looks like it still worked! Congrats!

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  10. Congratulations to your graduate! As with many things, your intuition was right about this. Pancakes = good breakfast food. I still have half the batter left. Maybe I'll cook it in the morning rather than waiting for snack time.

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  11. Nice recovery and discovery. Perfect w/eggs! Well done, as usual, girl!

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  12. Cher, what a wonderful picture of your beautiful daughters - congratulations, again to "Culinary Kid" on her graduation and all the very best for her future!
    Your Socca looks like wonderful breakfast fare with the addition of thmye and the scrambled eggs - very creative!
    Have a great weekend!
    P.S.: How nice that you let me know about your "other half" going to Berlin this fall - he will adore that City, I am sure, one of my very best friends is a true "Berlinerin" and I will ask her to put together a list of a few "must see and visit or dine at" places and where to find the perfect gifts to bring back home, of course - it would have been even nicer if he had to travel (with you) to Bonn or Cologne...but who knows..

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  13. Oh, yet another socca participant. I have so enjoyed visiting everyone's sites to see how theirs came out and to read their observations. What fun. Yours is beautiful!

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  14. Child rearing. Two steps forward one step back but fun taking the journey. Congrats to the graduate. And on the socca/egg for breakfast.

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  15. With all the child-rearing books out there, I have actually found that winging it has served me better. Of course I have a kid who doesn't fit any molds, so I really have to wing it. I haven't made the socca yet (I'm still waiting for my chickpea flour to arrive), but now I won't shy away from serving it for breakfast.

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  16. I'm pretty excited that Karen told us about an app that let's one comment on blogs using the iPad. You're my testy subject and you will never know if this doesn't work:). Anyhow.......winging it is how I live my life, also known as by the seat of my pants! My Socca is in my friend's fridge. I'm so far behind what's one more day, right? Maybe I' ll make them scrambled eggs to go with the Socca. Yours looks quite good. I had. Mini breakdown when my baby graduated from high school and ran away to the beach. Running to the beach is kind of my go to response:). Lets see if this is gonna work......

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  17. This looks so interesting, and I just saw another recipe for Socca in the French Market Cookbook. Will definitely have to give it a try! Great use with eggs for breakfast - very inventive.

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