|Squash and cook top ready to go |
on the set of The Morning Blend
I did an Asian stir-fry (garlic, ginger, and soy sauce), a Mexican stir-fry (garlic and a habanero), and an Italian stir-fry (garlic and basil) twice. In case you didn't know, I love garlic. The first one I tried was Mexican, and as I told you a couple days ago, I quickly realized that I should not do anything with hot peppers, because I got a whiff and started choking and gasping for air, which was not something I wanted to do on live television. I figured out what I needed to do to get it all done on camera in five minutes. Basically, the pan needed to be hot and squash needed to be sliced before the camera went on, and then I could chiffonade the basil and crush the garlic on air while the squash was cooking.
Sounded like a good plan. But then the cameras were rolling, and Molly and Tiffany started asking me questions. I was concentrating on answering the questions and suddenly thought that it seemed like it had been a few minutes. I looked down, and the squash appeared to be done. I suddenly remembered the basil and garlic! So, I went into panic mode inside and started thinking that I'd never get done in time, but I had to keep talking and appearing calm. I always told my college students that you feel worse on the inside than you look on the outside when you're speaking, and I'm glad to know I was right. When I watched the video, I didn't look nearly as panicked as I felt. Whew!
So, if you want to see how it went -- and see my simple and quick squash recipe -- click over to The Morning Blend site and watch!