As I might have mentioned before in this-here column, occasionally I wake in the morning to find that I’ve forwarded recipes to myself. (Due to my amnesia, I can never remember what I’ve mentioned to you, dear readers. So, I apologize if the existence of these recipes is news to you.)

Accordingly, I’m also not sure if I’ve shared the fact that I rarely follow through and make said recipes.

Upon reflection, I’ve come to realize that this pattern of seeking and finding an “interesting” recipe only to allow it to languish in purgatory began in my childhood. Indeed, when I was a wee lass growing up on the Goff Estate, I amused myself by looking through my mom’s cookbooks.

Better Homes and Gardens’ red plaid cookbook was my favorite and I especially enjoyed recipes that were accompanied by photographs. As I flipped through the pages, I planned the meals I would make in my future kitchen, which would be furnished by merchandise purchased from the Sears catalog.

Most of these planned meals fell victim to my amnesia, but I do remember that I couldn’t wait until I was old enough to make eggs Benedict.

In retrospect, I don’t know what I could have been thinking because eggs have never been a staple of my diet. What’s more, eggs Benedict looks the messy result of a mob of egg-wielding trick or treaters’ attack on an Egg McMuffin.

Maybe the dish caught my eye because, at the time, the Atlanta Braves had a player named Bruce Benedict, and the announcers called him eggs Benedict. All I know is that I’ve reached an advanced age and have no desire to eat or prepare eggs Benedict. 

I still desire to bake and, sometimes, cook new foods, so I spend oodles of minutes perusing new recipes. To my defense, on occasion I do prepare newfound recipes. Last year for the holidays I made cranberry-Brie appetizers that were so well-received that I made a second batch. This spring, I made a blueberry-lemon cake that was wildly successful.

Most of the time, though, I give the recipe a second or third look and come to my senses. For example, I’ve been on the search for a pumpkiny baked good. After finding several, I acknowledged that none of my loved ones or I like pumpinky foods.

Regardless, I’m not sure why I continue to look for recipes I’ll never make. But I am sure I’ll continue to do so.

This post originally appeared in the Appalachian News-Express.