On cooking, baking - and custard creams

I've been thinking about food. Or, to be more accurate, I've been thinking about cooking and baking and how I feel about these activities - and about the fact that this morning I spent about an hour reading a recipe book. (I was given a pile of wonderful Ottolenghi books for Christmas; they're already full of paper markers and a list to tell me where exciting-looking things are.) It is perhaps a clue to my attitude that I then felt compelled to clean the bath - for a small inner voice told me that I'd been wasting time, sitting in my cosy living-room looking at the birds on the snowy feeder and reading about food. And cooking.

I love food. I'm what you would well call fussy, in that I like interesting and well-cooked food, and that there are things I body-swerve with increasing dedication: cream, fatty foods, shellfish, anything that will lie weightily in my digestive system long after I'd prefer to have forgotten about it. My mother, and now my sister, have long mocked my preference for green tea. But because I love good food, I try to produce same - and on the whole I would say I succeed. The creation on the right is one I recently enjoyed - venison fillet accompanied by freekeh pilaff and garlic yogurt - and I usually say that no-one who likes eating should be incapable of producing a decent meal.

But even after almost 44 years of being responsible for making the meals in my own home, I still feel it's not really me. I have the sense that I'm a sort of dilettante cook, playing at it without having acquired the basic skills or even the right equipment. Baking is even worse. My closest pal throws pastry together without a thought and uses it to entertain my grandchildren; she may never know (unless she reads this) how much awe I hold her in for this simple act. My Christmas cake is the best I've ever eaten, but since I stopped making children's birthday cakes it's the only cake I ever make - and more or less the only cake I eat, come to that.

So when I refer to myself as a Domestic Goddess, you should know that I do so in the spirit of deepest irony. Cooking - and the odd bit of baking - gets fitted in round the rest of my life even if the results are totally toothsome, and there's always this feeling that I'm in the same boat as the monkeys writing a Shakespeare play. Or something. My attitude to eating, I've decided, has hardened over the years. I shall never again, for example, eat a pizza - because you have to climb a Munro to use up the resulting calories. And I shall leave you with one final, devastating truth:

Life is too short to eat a custard cream.

Meanwhile, in a parallel universe ...

The kitchen is warm. No - it is actually unbearably hot. The erstwhile poet/musician, transformed for the nonce into Domestic Goddess, is hard at work. The oven is purring, for she has begun the day by roasting beetroot. There are still ominously red drips splattered over the white sink, as if Lady Macbeth had been washing her hands there, and sticky red blobs show where the cranberry sauce was poured, splashily, like a fine wine, into the warmed jars. (The DG was unhappy with the first batch, the cranberries having been over-long in the freezer, and has ditched it and made another lot.)

The heat is loaded with smells, individually rather wonderful, but together somewhat worrying. The burbling from the cooker-top indicates that it is time for the spiced prunes to come off the heat - star anise, honey smells - and it is time to find the preserving pan. Why, in the name of Christmas, the preserving pan? Well, the DG is very fussy about marmalade, and has just opened the last jar ... Ok, she uses tinned oranges, but there are a couple of red grapefruit to chop up (red again, and sticky) and careful calculations to be made about quantities of water, sugar ...

Why does she never write these things down? Why, indeed, did she not make the marmalade last week? Well may you ask. Could be the same penchant for distraction that has Mr B the musician back at the piano tinkering with an arrangement (don't ask) instead of getting to the church while it's still daylight for a spot of practice. He has already seduced the DG into running through a particularly challenging alto line (Tavener) for Midnight Mass - the other two singers are turning up tomorrow for the (only) rehearsal.

The DG finds herself thinking of Monty Python, as she shrieks at Mr B, currently in full composer/arranger/performer mode. 'Get up to the church!' (He's not the Messiah, he's a very naughty boy!) She tests the marmalade, which seems to wrinkle in a satisfactory fashion, slops it into more warmed jars, screws on the tops and leaves them to cool before attempting to wipe off the sticky bits. (More stickiness ...) The preserving pan is incandescent, and defiantly sticky. She fills it with hot suds and leaves it on the stove for when she feels stronger ... Oh God. The brandy butter ...

A friend asked me this morning how it came about that I felt I had so much to do when I was going away on Christmas Day. Quite apart from the fact that all I'm not cooking is the main course - and I always did that with a glass of champagne in my hand - I think part of the trouble is that just right now my head is full of poetry and music and I want to write and sing and .... and ....

Maybe I really need to be a student again. And 45 years younger.

But then I might have nothing to say.

Geeks and Goddesses

The Domestic Goddess decided that today merited a premature tasting of the cake iced yesterday, in celebration of the visit of a real computer expert and the subsequent recovery of all we had thought lost: two fully functioning computers, wireless connection to the printer and an apparently hale Airport base station. This wizardry took him all of half an hour, during which he seemed to be attending to his own mails as well. Now we just have to deal with the new Airport which the less-than-expert persuaded Apple we required and which is even now winging its way, fog permitting, to The Blethers. Silly thing is that the Apple Help Desk people seem to have compounded the confusion with their assistance. This is less than comforting when one is less than gifted in the geekery department - from whence cometh mine aid now?

And I suppose the answer is along these lines: why breed experts and then ask someone else? So sorry, chaps - let's just hope there are no more probs for a bit. Right now I feel a tad pathetic - but I can report that the cake tastes brilliant, gritty snow icing and all. So, unlikely a role as it may seem, I'm staying a Domestic Goddess for the foreseeable future.