The joys of cooking

[pjthompson]

After eight and a half years of being on my own, I'm cooking again on a regular basis. Sundays are my turn at the stove. I've always loved to cook, but it isn't much fun cooking for myself, so I usually settled for expedience or take out or lazy ass when I was living alone.

I love the creative synergy that happens in a kitchen. It's a lot like writing fiction or making any kind of art. Throw in a little this, a little that, see if anything comes of it, understand there are laws of physics you may have to consider, some cosmic truths to be sifted through--but other than that, live it, baby.

When I lived with my roommates back in the old head knocking days, I usually did all the cooking, every night. Sometimes it got to be a chore, but mostly I liked it because of that synergy. So now I have a new roommate and although we still fend for ourselves on week nights, we share cooking dinner on the weekends. I dined on my roommate's chicken cacciatore last night. After watching Anthony Bourdain do his show on Sicily, I was craving me some rich pasta dish. See, eat, live. It did the trick.

(My apologies to my vegetarian friends. I love you all and respect your decision.)

Last weekend I marinated a London broil in soy sauce, olive oil, little lemon juice, salt, pepper, garlic, and chopped shallots, then broiled it to a perfection (ha). I baked some banana squash with brown sugar and cinnamon, baked small potatoes. And man, did all that taste good. This week I'm making chili--a huge batch that we can freeze. Next week, maybe curried chicken or lamb stew. It's weird to be thinking of meal plans again. But kinda cool.

There are all kinds of changes like this--big and small--going on in my life right now. I feel energized, like a big weight is lifted off my shoulders, and the other day I thought I even felt kind of h-- But no, I don't want to type that out loud. The Universe might read it and smite me for being h--

The months before this move really ground me down to fine powder. One could even say the challenging year before the move started the grinding process. But what do you know? Add a little stock to it, heat, and stir...and the sauce still thickens.

That's a cosmic truth I can live with.

Comments

[sollersuk.livejournal.com]

What's a London broil? (ex Londoner speaking)

[pjthompson]

It's a prime cut of flank steak. Not sure why it's called London broil. Probably one of those decorative terms: some famous restaurant somewhere made a dish with flank steak called a London broil and the term stuck.

[everyonesakitty.livejournal.com]

*happy sigh* loffly post, dude. :)

[pjthompson]

Thanks, dude. :-)

[frigg.livejournal.com]

I'm so pleased that you're feeling h--!

Cooking is so satisfying, I baked bread today and it felt good! :)

[pjthompson]

H-- is an unexpected state, but I'll take it.

Now I'm off to consume chili. :-)

[sartorias.livejournal.com]

Have fun in the new kitchen! You've paid your dues on the crap-cycle, I hope a h---- cycle is now commencing.

[pjthompson]

From your typing fingers to the Universe's eyes. :-)

(Thanks.)