Some days aren’t yours. From day in to day out, nothing is yours. Your monitor’s glare seems to complement the words that run through your head all day. “You idiot. You jerk. You followed your dreams and where has it left you? Poor, unhappy and extremely aware of how bleak your future is in comparison to the 20 or 21-year-old faces that see you only as an e-mail address or as a means to get what they want.”
On those days, I spend most of my day listening to Who Says and feeling very, very sorry for myself.
On those days, blurry hours pass by and clarity is only found when the cold wind whips me back into consciousness as I pedal ever harder down the hill.
But true relief is not found until I arrive in the kitchen.
As the knife cuts through the tear-inducing stinging layers of a yellow onion your hands tell you this is real. The evanescent online world in which you have just spent your day is gone. The onions crackle and pop in bubbling oil as they soften and become translucent. Invariably, someone comes in at this point and always says “It smells good.” There are few smells more welcoming than sauteing onions. After that, rice, broth, a little bit of patience, a little bit of love and enough herbs to complement the flavor without overpowering it.
These days, we read a lot about food. If you’re not reading, there are enough TV shows and instagram accounts dedicated to food to indicate that we care a lot about food.
After many years of reading about food, some articles stand out more than the rest. These have pushed me out of the TV room and into the kitchen. These are the articles that have given me the principles by which I cook.
The first was an article by Michael Pollan. These days food shows are about eating. Not cooking.
Then there was a simple piece in the Apartment Therapy about why everyone should cook at home.
And there was a recent article about why all millennials are obsessed with food. (hint: It’s to make up for the lack of sensory experiences in our lives)
These thoughts have flung me into the kitchen even after a long day and they have lead me through many adventures and challenged me to think about why I cook.
to remember a time before computers and the internet.
to ignite senses
to forget about the many worries that come with being an adult trying to survive on her own.
I cook to bring people together,
to share a meal and for once
be wholly with those around me.
No fancy equipment needed.
If you need a release. If you want to learn something new. Or if you just want to make you home feel more like a home.
Rice and Lemon Soup
Prep Time: 5 minutes
Cooking Time: 30 minutes
250 grams rice/1 cup rice
50 gr parmesan/1/2 cup grated parmesan
juice of 1/2 a lemon
2 tbsps water
- Boil the chicken broth and add the rice. Remember to add twice as much broth as rice. Cook for 15-20 minutes depending on how you prefer the consistency of your rice.
- While the rice and broth are boiling in add two egg yolks and Parmesan cheese into a soup bowl. After these are thoroughly mixed, add the juice of 1/2 a lemon and 2 tbsps of water.
- After the rice has reached the consistency you prefer (15-20 minutes time), add the chicken broth and rice into the soup bowl, stir continuously.