By Jessica Benthien on MON, APR 28TH 2008, 1:52 P.M.
When I cook, I must start from a strong and good place:
I can't be harried, or else I won't brown the roast. I can't be starving, or else I'll scarf the lentils before garlic, vinegar, and oil complete them. I can't be full, or else I'll only want to serve a lettuce salad. I can't be exhausted, or else that roast will be too tough. Each time I cook, my hands and senses participate in a conversation, and I must start from a strong and good place to listen well. I must take note of the temperature outside; the sky's color in the morning and afternoon; this moment's fruits and vegetables; our many different hungers we eaters bring to the table; my own state of mind.
I don't always hear everything. Sometimes, luck is with me and skill too kicks in: a delicious and well-conceived dinner - despite fatigue! Sometimes, time is too little or tasks too many, and the leeks are under-seasoned, the cake slightly aslant. I don't like these imperfections, but in any profession or pastime, challenges abound. If, for each time I cook, my challenge is to be both aware of my surroundings and grounded in what is feasible, possible, and satisfying, then I will always attempt to meet this challenge. Every day that I cook, I have an opportunity to be present - the chance to create a wholly good meal.
Posted in Culinary Blog