- Date: Saturday, June 25, 2011 -- 6pm
- Location: East Lansing, MI
- Kitchen: Our House
- Dining Companions: Matty, Helen, Charles, Clara, Whitney, and Chris C.
- Recipe Rating: B+
The recipe is here.
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I have been in a bit of a funk lately. There are reasons, and they are legitimate, but I don't want to go into them here, nor would I even know where to start if I did. For the most part the summer has been lovely, but there have been some bad days, and quite a few of those days were consolidated into last week. By the time the weekend rolled around I felt defeated. I had planned to work all weekend, but I couldn't find the presence of mind to do it. On Saturday, the only thing I wanted to do was cook. So I did. I made a wheat berry salad, some cookies, a batch of brownies, a couple pizzas, etc. For the first time all week I felt as though a weight had been lifted. I love to cook.
I have always, ALWAYS, been good about finding space in my life for cooking. Even before I started this project I made it a priority to spend time in the kitchen. My busiest semesters in graduate school, I still baked cakes and hosted dinner parties. It was excellent stress-relief. And up until recently this project kept me very disciplined about finding time to cook. Lately, though, I have barely been cooking. I can't explain it. I have been busy, but not remarkably so. Usually I am wonderfully excited to cook from The Book. Lately, that has not been the case. In part I think it is because I am so close to the end, and the idea of finishing this project, which has come to be a part of me, makes me sad. And I haven't decided what, if anything, I will do next. Will I take on another cooking project? Will I continue to blog? I just don't know. So I am dragging my feet on the project. And not cooking from The Book has somehow morphed into not cooking much at all. Luckily my special gentleman has been making some delicious things (mmmm... porcini risotto) to supplement my minimal cooking. But it is time for me to prioritize my kitchen time again. Tonight I made more pizza, with toppings piled high on whole wheat crust: tomato sauce, onions, garlic, green peppers, pimientos, black olives, bacon, and a variety of cheeses. This weekend I have big plans for cooking from The Book. Duck? Salmon? Scallop mousse? So hard to decide. Perhaps I will make them all!
In difficult times especially, it is important to remember to hold on to the things one loves, rather than letting them fall by the wayside. I think it is time for me to spend some time in the kitchen again.