Ratatoullie

As the colder months arrive here in Southern California, I find myself preparing differently than I have in the past. As a younger man, I would leave the house in shorts well into our coldest months without much thought about keeping warm.

Now I find myself checking the weather to determine how to dress or buying cozy sweaters and warm shirts to keep me comfortable throughout the day. I’ve also noticed that I’m looking to familiar recipes to inspire that feeling of comfort and warmth I so desperately need since hitting my 30’s. Seriously, what happened to me!!! I’m cold all the time now!! One such recipe that we are all now familiar with is ratatouille. Thanks, Disney!

Like our adorable little rodent friend, I first learned to make ratatouille the “Remy” way. However, I found that it would turn out watery each time I tried, or my vegetables would be “squeaky” and overcooked. After doing some research, I found a recipe that yielded much better results that were a bit closer to ratatouille’s original stew-like roots. 

Unlike other stews, where most everything goes into the pot all at once, the key to the perfect ratatouille is to cook your vegetables separately. Letting each flavor develop uniquely before adding them together makes for a wonderfully rich and delicious meal. 

The same can be said about nurturing your child’s interests, hobbies, and personality. Let each one develop organically and uniquely and support them as they learn to combine them into something more extraordinary. Just be careful not to let it burn.