Once, long ago, I questioned an older mom about whether boys should learn “women’s work.” Thankfully, she did not scoff or chide me! Her answer was simple and true…
Shouldn’t a man know how to cook for himself and sew for himself and clean for himself? What if the Lord does not bring him a wife for many years…or forever? Will mother or sisters always be there to do these things for him? Of course not.
Since then, I have never once questioned myself as I give my son full rein in the kitchen.
Today, I want to share with you a moment that truly blessed my mother’s heart…
A short time ago, my friend Sarah and her children came to visit. Sarah’s husband was in the city on business and was planning to join us that evening for supper at our home. Prior to her family arriving, my son decided he wanted to cook the evening meal for us!
My initial thought was how he might mess it up with all those extra people there. But, I decided this would be a forgiving crowd should that happen and hey, we live in the city…pizza is around the corner! So, with my blessing, he began diligently planning the meal.
He decided to ask Sarah’s son to pitch in and he eagerly agreed.
They were dicing and chopping fools!
Blake had planned a taco lasagna (doubled since he would be feeding 10 people!) and sweet cornbread:
1# ground beef
1/2 c. chopped green pepper
1/2 c. chopped onion
2/3 c. water
1 env taco seasoning
1 can black beans, rinsed and drained
1 can Mexican diced tomatoes, undrained
6 8″ flour tortillas
1 can refried beans
3 c. shredded Mexican cheese blend
In a large skillet, cook the beef, green peppers, and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered for 2 minutes. Stir in the black beans and tomatoes. Simmer, uncovered, for 10 minutes. Place 2 tortillas in a greased 9×13″ baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350 for 25-30 minutes or until heated through and cheese is melted.
SWEET CORN BREAD
1 box jiffy corn bread
1 box jiffy yellow cake mix
Prepare each as directed and then combine. Pour into a 9″ square baking dish. Bake at 350 for 20-30 minutes.
The girls (my 8 year old daughter and Sarah’s 9 year old daughter) wanted to pitch in, so they made the cornbread while the boys worked hard on the taco lasagna.
The entire time they cooked, Sarah and I scrapbooked and chit-chatted. It was such a blessing to have that time with her and not have to worry about cooking!
And then the moment of truth arrived…
They did it! It was a lovely and yummy meal cooked entirely by children ages 12 and under!
So, yes, boys should learn to cook and children can cook very tasty meals all by themselves…you just have to let them!
Here’s a quick pic of another blessing that day…
The two cornbread girls caring for their littlest siblings! So sweet!