#collegekitchen

A lot of sweet girls from the student ministry that I work for are growing up. It's so cool because I get to see them turning into these awesome young women who doing some super cool stuff with their lives. Some are starting to cook on their own away at college, some are starting to try their hand in their mom's kitchen. Because we all know food is my love language, I've really wanted to put together a cookbook for them of some of my first ever recipes that I made for myself when I first started cooking. But we also all know that I will never actually get around to that. So girls, you get a blog series. Hope you love it and all it's non-grand gesture glory.

I always grew up around cooking. Both my grandmothers are ridiculously skilled in the kitchen. I've always helped. I even cooked a few things on my own. But I really didn't find my way in the kitchen until about February of my first year of college. I pretty much had eaten all the frozen ravioli, ramen, popcorn, and carrots and ranch that a person can eat. You can't just survive on carrots and ranch. *JIm Gaffigan audience member voice: Hey that's the name of this blog...* While most people in college probably ignore this feeling, the fat kid inside me couldn't let it go. I NEEDED some real food. So, I would call my grandmother, and tell her what I was craving. She'd tell me how to make it, I would write it down. Grocery store run (in my backyard basically. How obsessed do you have to be with food to practically live in a grocery store parking lot? I digress.) Once I had the ingredients, I basically made Mamaw talk me the entire time I cooked it. Kind of like having a cooking instructor. This was critical because she didn't usually have measurements or anything official. Mostly it was, "add in this until it starts to look___" or "just pour a splash of milk in" or "you know, until it looks right." I blame her for my terrible instruction giving skills. Which is funny since I try to WRITE YOU PEOPLE RECIPES.

That's the short version of how I learned to cook back on ol' Reed Street in Tuscaloosa in 20…you don't need to know the year.  Now, my lovelies, I will attempt to help you fill the void in your hearts and stomachs left by moving away from your momma's kitchen. These recipes would be great for any beginner/busy person. If you have already obtained your degree, you are still 100% allowed to make them.


Two Ingredient Pork Chops
1 lb. of pork chops
1 can of sliced peaches

Season your pork chops with salt and pepper. Heat a non stick skillet over medium high. Once it is hot, place the pork chops in. Cook for about 5-7 minutes, until they get a little golden color on them. Don't mess with them while you wait. Just leave them sitting there until you get ready to check for color/flip. Once you flip them, leave them for about another 10 minutes.

Then add your peaches in with juice and everything.

Turn the heat down to medium, or even low. This depends on your stove. What you want is a steady simmer. Tiny bubbles. What you DON'T want is huge bubbles threatening to overflow the skillet. Let that cook, covered, for another 15 minutes to 30 minutes. The longer you can let them simmer, the more tender they will be, and the more concentrated the peach flavor will get. Just trust me, fruit and pork is a winning combo.

Make a packet of instant mashed potatoes and a steamer bag of veggies, and you are DONE.

Home cooked meal for the win.

This phase of life is so fun. I wish I could come stand in all of your kitchens with you and see you finish each and every meal you attempt. If you try and fail, that's fine. That's why you have Buffalo Phil's and Momma G's and Dominos. I can't wait to hear how it all turns out!

P.S. If this girl can learn to cook over the phone, you can too. Clearly I knew what I was doing in life.

Red hair. Guitar hero. Oh, college.