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My shift from eating take-out every night to cooking a delicious (sometimes more, sometimes less) meal every night has empowered me in ways I'm only now beginning to realize.
A few years ago, I discovered Heidi Swanson's blog 101cookbooks, and from there, her stunning cookbook Super Natural Cooking. I would turn each page and marvel at what seemed to be completely delectable and nutrient-filled recipes, feeling that such a thing (locating the ingredients, maintaining a stocked pantry, motivating each night to cook) was somehow beyond my grasp. In some ways, I think that dreaming of being the kind of person who cooks like that (but never taking steps to be that person) kept me in a perpetual state of comfortable passivity. Nothing tried, nothing failed (or gained, of course.)
Moving back into my parents' home proved a wake-up call. I took on the task of making supper most nights, and leaped into experimental cooking with gusto. I was desperate for a creative outlet, and cooking allowed me to take risks and, so importantly, to produce something tangible and useful out through my endeavors. For someone who has spent a lifetime in academia, tangible, immediate results are something of a miracle. My dissertation may never be finished, but by God, I can cook a mean stir-fry.
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"What's for dinner?" Stefan asked.
"Homemade sushi." I said.
Cue a look of disbelief as he scans the counter on which I've placed basmati rice (not sushi rice), leeks, cayenne pepper, shoyu sauce, and nori.
"At least I have nori and rice!" I said.
So, yeah, ideally I would make sushi with actual sushi rice, and avocado, and fresh tuna, and, you know, other sushi-type things. But tonight I was craving sushi, and I figured what the hell, I'll give it a shot.
The sushi, I am proud to say, was chock full of win. Subtle heat from the cayenne met by the sweetness of the shoyu and a slightly chewy rice base (I never can get rice right) made for a seriously satisfying mouthful of faux-sushi. No photos this time, but I will perfect it next week and post them so you can marvel at the ease and delicious payoff of taking a chance in the kitchen.
It should be noted that Stefan tried to steal the last piece on my dish while I wasn't looking. I think I won him over.
You totally read my mind re: academia and tangible results. I've been thinking for a while that every graduate student should be required to take a cooking/baking class for the sake of the feeling of accomplishment you get when you actually produce something.
ReplyDeleteI love the photo! Please let me know when you've perfected that sushi and I'll pack my chopsticks!
ReplyDeletexoxo
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Wow- sushi! I thought I was brave for making risotto. Agreed-- the feeling of cooking something really delightful at home is both empowering and affirming.
ReplyDeleteI love Mark Bittman. Sounds like some great creative sushi!
ReplyDelete@Allison: Agreed. We absolutely should have started some kind of baking club or something in Lafayette!
ReplyDelete@Bonnie: You got it!
@Rosie: Oh, you're still brave for making risotto. I find it super tricky and, of course, so time-consuming. But worth it!!
@Kathleen: Isn't he wonderful? I've loved his writing for a while, and just recently saw one of his video entries: his personality is so down-to-earth and quirky. Love that about him!
you cook every night? i am in awe. last night i had bites of homemade chocolate truffles and cinnamon bread from the farmers marker, guacamole and tortilla chips, 2 mexican beers (with lime - does that count as a fruit), and some edamame. i'm almost been afraid to get in the kitchen lately, for fear that it will eat me (or that i will eat all of it). and yes, it seems like such an exhausting to-do. you're an inspiration!
ReplyDelete@Kate: I should clarify that I cook most nights -- Stefan and my dad do some as well, but I enjoy it the most, so I usually take over on their appointed days. My response is turning into an essay, apparently, so I've copied and pasted it and it will be tomorrow's blog post. :-)
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