When I was younger my twin sister, Anna, and I would rush through the back door of our house in Greensboro, NC and raid the kitchen. Ravished by a day of middle school ridicule I would hope that we would find chocolate chip cookies in the jar or hamburgers in the refrigerator but that was very rarely the case. We usually made our specialty, bunny bread surprise. The name of the entree is self-evident, two pieces of bleached white bunny bread and anything, everything, we could find to sandwich in the middle. Sometimes the dish would take on a British feel, beans, ketchup, mushy peas. Other days bunny bread surprise was an odious confection, white sugar, jam, tiny bits of stale vanilla wafers.
Anna is now a remarkable chef. She plays down her talents by cooking for a high end pizza parlor. She could just as easily run her own catering company and I hope to highlight some of her culinary wonders with this blog. I am not a chef. I would love to go to culinary school and I would love to burn fewer dishes. Alas, I cannot smell, it is a hereditary condition that I inherited from my mother. But I LOVE to cook, I love to eat. Anna says that since I can’t smell that I can’t taste, that I must taste by texture or the basic properties of sweet, sour, salty. For her, that would explain why I would always eat the bunny bread surprise while she would laugh at my foolish dedication while crunching cereal. I still eat several different grown up versions of bunny bread surprise and I believe that not only can I taste, but I have a truly refined pallet. I can’t wait to show and tell you all about it.