I am a competitive person. Maybe it is because of being the baby of the family. I always had to keep up, and somehow along the way it made me competitive. Now that does not mean that I always have to win (although it is fun). For me it is the journey that matters. How hard did I try? How much did I care? How much did I push myself? How much did I sweat? Did I improve at all?
For me the competition is often against myself, not others. It is about making myself better, stronger, faster, sharper. Can I do something I have never done before and succeed? And, even if I do not succeed, did I truly try? That is what matters most to me. I have a hard time when folks are lazy, or when they expect something to be handed to them on a silver platter. I have what I have in life because I worked my ass off, not because it was delivered with lace, bows, and doilies.
I frequently read Seth Godin’s blog and a recent one made me ponder the idea of learning and competition.
I am from the Midwest. I have not been back home for over 11 years, but there are parts of Indiana you can not take out of me. There are pieces of my childhood (sometimes redneck and all) that are the fibers of who I am. When my language goes a little to that of an expletive nature, Chris has a saying for me: “How are you doing DC?” Those were my father’s initials. It is though he is channeling me. He was a trash talker and most likely is where I learned the swear words that come out of my mouth. Of course if I ever mimicked him as a child I got in so much trouble.
There are often articles and images and videos that are shared on the Internet that remind me so much of my childhood. We were poor. Indiana is, well, Indiana. It is the Midwest and things are just different. Creativity might look a bit different from say it would in San Francisco or New York City. You might not have the space to roam and ponder how to sit on your butt in a chair and not have to chase after every ball as you teach your kid to play baseball. Maybe you do not have batting cages in your town, or if you do have them, maybe spending the money is not in your monthly budget.
Whatever the case, a clever idea is a clever idea.
My mom was not always the most amazing cook or baker, but somehow I have childhood nostalgia for a few recipes we made as kids. My mom’s recipes had a bit of an early burial. After college my sister purchased a used laptop. This was back in the day when a laptop was as thick as a brick, and cell phones were used in cars for emergencies and also looked like bricks. Not long after she purchased the laptop she decided to transfer all of my mom’s recipes over to the laptop and get rid of the paper versions. Made sense at the time right? Not until the laptop died and she lost everything on the hard drive. This was before we had a zillion ways to back up a computer.
It was a sad day. Over the years I have thought about that laptop and all the recipes we lost. I still have some of my mom’s cookbooks, but the recipes on index cards, worn and used are long gone. A few of the recipes I remember and have not tried to recreate, but there was one particular recipe that I have tried countless times to recreate with no success. I have tried to remember the ingredients and put together what I think were the amounts, and I have tried to find a recipe on the Internet with similar ingredients, with no luck. I have had runny finished products, nasty tasting ones, and ones that were just boring. Chris has given up on me finding it. I am relentless. I will try until I find it.
Recently I found this version on Design Sponge. Still not my absolute favorite but it gets closer to the real deal. We were lazy and purchased a pie crust rather than making it from scratch. For the full recipe click the link below (pie crust included). We also just used ice cream rather than their whip cream. To me a good Chocolate Chess Pie should be served warm with cold ice cream to make the pie congeal. A bit like a warm brownie and ice cream. If you have your own version, let me know – I will try it!
In a medium bowl, stir together both sugars, the cornmeal, nutmeg and cocoa powder, mixing until completely combined. Stir in the vanilla, butter, eggs and evaporated milk and mix until fully incorporated. When ready to bake, position a rack in the lower third of the oven and preheat the oven to 350 degrees.
Pour the filling into the unbaked pie shell. Place on the prepared baking sheet and bake for 40 to 50 minutes. Remove the pie and cool for at least one hour. Serve with ice cream.