I like to cook; but I love to be fed. Somehow this dichotomy served me well in my first two decades of adulthood. But then it was￼ 2020 and I found myself cast as the mother in a family of five. My under-confidence in the kitchen exacerbated our dinner stress, and I figured, as long as I am responsible for feeding all of these hungry people forever, I might as well learn. Time to take my meatballs out of my apron pocket.
I’m not a bad cook. ￼I can make something robust, filling, and even tasty; but I am slow and my repertoire is limited. I only cook when I have unlimited time and that occurs under one condition: When pigs fly.
A big problem is that I start making dinner without an end goal. Seriously. I have no idea what these ingredients might combine to become. My only objective is to use up the vegetables before they liquify in the bottom of the refrigerator. I chop and sauté, add things from cans, and voila! A soup is born.
If I make anything other than soup, I screw up the details. I start with polenta, but turn the whole steaming potful into a baked cornmeal pizza crust. Toppings shift out of beans and cheese and into pesto and olives. Or leftover brown rice sneaks its way into Thai dishes. I am forever mixing and matching Asian sauces. Every meal is as much a surprise to me as to anyone else. Nothing ever tastes quite right.
“You are crossing cultures,” my husband complains.
This from a guy who puts ranch dressing on tacos. “How come when you do it, it’s fusion cooking, but when I do it it’s a mistake?” I ask.
“Because when I do it,” he says, “it’s delicious.”
I surround myself with good cooks; which is not entirely coincidental. My husband must have been a five-star chef in a past life. He is a wealth of culinary insight, and for no obvious reason.
One afternoon, M stops home for lunch and I proudly serve him a turkey-havarti melt with avocado and homemade pesto. His response: “Any chance of a little tomato?”
M always knows what he wants. The flip-side is he doesn’t receive mediocre food well. He does not even receive good food well if it could be improved upon. For ten years I have avoided conflict with my husband by not bothering to feed him.
I slice the tomato, muttering not-so-under-my-breath. I’m fishing for an apology. He opens his mouth, and I look up. He says, “Do we have any red onion?”
I would hate him for this, except the sandwiches turn out so special.
￼Food presses me to answer questions of desire that I have long avoided: ￼What do I crave? What might fulfill me?￼ What do people eat, anyway?￼
My home cooking started the way all of my best learning does: By circling in from a seemingly unrelated point, taking my sweet time, and enjoying myself along the way.
Several months in, I had little to show for my efforts except better breakfast foods and baked goods that I was already pretty good at making. I spent hours in the kitchen, and still there was nothing to eat. One night, all I had to show for myself was peanut sauce, roasted veggies, and rice. “Is this dinner?” Avery asked. Um, yes?
Feeding children is tricky. I prepare dinner under the guise of feeding them but let’s be honest: They want yogurt and toast.￼ And tacos. I could throw a taco at them every night and nobody would complain.
Best that I please myself whenever possible.￼ I find myself doing crazy things; like I’ll be inspired by a vegan recipe but then I’ll add dairy and meat or make it gluten-free.￼ Good stuff happens this way but it isn’t efficient. Fake parmesan and vegan butter, while interesting, are not exactly necessary.
Also, I do have to feed the children. I did a couple of experiments with meatless meats that didn’t go over well. Avery refused to eat the first one, and that should have been my sign. On the second foray she said, “Mama, if it doesn’t look like meat, and it doesn’t taste like meat, it isn’t meat.”
Learning any skill necessitates a certain willingness to fail. I experiment with new recipes when M is out of town so that my inner midwestern farm-wife doesn’t fret about pleasing him.￼ But Avery let’s me know if I miss the mark.
Avery has her father’s pallet. She will eat whatever I make as long as it is delicious. Also, she needs presentation. I can have all of the elements of a meal ready to go; but if it falls apart into a pile of crying babies at the last minute and looks like pig slop she goes on hunger strike.
I want to make wholesome, healthy, delicious food. Sounds simple. But who cooks this way? Where are my people? Also, how do I create delightful meals without a lot of planning and fuss? If mung bean sprouts and ripe avocados grew out of my ears I would be much better at this.
Time to get goal-oriented. Every weekend I jot a quick list of things to make throughout the week and endeavor to do one creative thing in the kitchen every day. I ￼visit the library and check out all the cookbooks. I bookmark everything that looks good, then become so overwhelmed that I go back and shove everything through the slot.￼
Later, I try again. Mercifully, an epiphany brings relief: Food is themed. Ethnicities. Seasons. Colors. Certain things go together, and certain things don’t. With a little research I also pick up a new recipe app that allows me to organize recipes this way and it gives me the feeling that life will go on. This is where I’m at, people.
Here are some profiles I am playing with:
Southeast Asian: Red curry paste, mung bean sprouts, cilantro, peanuts.
Mediterranean: Parsley, basil, thyme, tomato, olives, lemon, balsamic vinegar, olive oil, mozzarella, parmesan.
Mexican: Black beans, tomato, corn, chili powder, cumin, avocado, lime, red onion, cilantro.￼
Japanese: Soy sauce, miso, ginger, sesame, green onion, rice wine vinegar, seaweed.
Themes keeps me on task. I get a lot of mileage out of making sure I can name a dish, and clarify its ethnic origins before I start cooking. It’s also possible that thematic thinking affects my shopping more than my cooking.￼ I don’t need to know what’s for dinner when I put in an order; but if I buy green onions then I also need ginger and miso. If I’m craving sun-dried tomatoes it’s worth picking up some feta. You’re welcome.
Getting interested in food, leaning in, has turned cooking from a source of stress into a source of pleasure. If I accomplished nothing except that I change 100 diapers and a day I feel sort of, meh.￼ If I change 100 diapers, and make ratatouille, I feel awesome.￼
Eventually, I found a few sources that check all the boxes for me. Favorite cookbooks include Nourish by Cara Rosenbloom and Nettie Cronish and the Run Fast, Eat Slow series by Shalane Flanagan and Elyse Kopecky. Angela Liddon of Oh She Glows is a vegan genius and few things taste so good as vegetarian dishes by Cookie and Kate.
Cooking has also improved my diet more than restricting food ever did. The more I prepare inspiring vegetables, and seek protein in beans and seeds, the more I crave those foods.￼
My time in the kitchen is shifting out of responsibility and into play. I get to have a little adventure, protected there behind a gate. When the babies toddle over they always leave with a snack. If anyone cries then everyone gets a cookie. ￼I want them to enjoy time with mom in the kitchen, too.￼