Why do you like to cook?
It’s not a difficult question, but I was stumped.
So he persisted: is it the smells as you prepare foods? (no) the prettiness of the presentation? (no)
So I said: it’s because there is great joy in having people sit around a table in my home, laughing together, over dishes prepared in my kitchen.
But it sounded lame. I mean, if there is such “great joy,” then how come I haven’t done much of it in the past year? I have cooked for a bunch of people exactly once since I moved to the loft, October 2nd. Sure, there was my family during winter holidays, but I would cook for them whether I liked it or not. They’re worth it.
And the thing is, people have been food-nice to me. They have cooked for me, taken me out, all those things that would typically cause me to bring out my Polish apron and rolling pin in a flash. In the past.
I think, like all things in life, my love of cooking for others has had to take a pause..
Not any more. For the next two months, while I am still on this side of the ocean, I want to cook. For you, you and you. For people who have fed me, food wise (and otherwise). I know, we are not even yet, but just you wait.
I begin tomorrow. About time, say those who have worked hard to make me food-happy this year.
Look: my beginnings, for you. Tomorrow, you get to find out what it is that I am playing with. All new foods, of course. I hardly ever repeat.
hot nuts
Excellent! I will make my reservation shortly. Please note: I am allergic to sesame.
ReplyDeleteI will bring large quantities of wine and cheese. What goes with hot nuts - red or white?
ooh! ooh! is it question and answer time? okay, i have a question. who is this iris in the midst person you have blogrolled? is this someone you know personally? i'm willing to pay top dollar for the info.
ReplyDeleteThose nuts look amaaaazing.
ReplyDeleteThose look great - try this one sometime:
ReplyDelete2 c. pecans
1/4 c. butter, melted
2-3 T. sugar
1/4 tsp. cayenne pepper (adjust as you see fit)
salt to taste
Preheat oven to 350. Roast the pecans for about 5 minutes on a baking sheet.
Remove pecans from oven, pour butter over pecans, sprinkle about half the sugar and spice mixture over the pecans, and toss.
Return the pecans to the oven for about another 5 minutes.
Remove the pecans from the oven, toss with some more of the sugar and spice mixture, and hit them with a little salt to balance the sweet and spicy flavors. Let the pecans cool a little, then eat the whole batch. That's usually my M.O.
jenny: recall your blog comments: basically it's wine, but maybe not the boxed kind. Cheese too. Nice and smelly.
ReplyDeletebrando: I do know her. What's it worth to you? I need money for travel.
ang and me: boiled then fried, with cayenne and sugar, then salted lightly.
I cook for exactly the same reason you do, Nina. Somehow trying to express it is very difficult. Everything comes out sounding hokey or contrived, but it comes down to this, for me: cooking is one of the most personal gifts I can think of, and one of the only ones that you can share with bunches of people at the same time.
ReplyDeleteLooking forward to attending some of those forthcoming dinners -- and more than willing to chop vegetables, wash dishes and supply wine.
ReplyDelete