I love to cook. I love the ingredients, the flavors, the smells, the history, and the tastes. I spread my ingredients out and chop and prep running several dishes at a time until I have a meal or several meals ready. My goals are to have good food within a certain flavor profile for as many servings as I need and to have no ingredient waste if possible. I try to prepare lunch for several days and take the remainders for my meal that evening I prepare them. I want colors and flavors textures and scents. Food starts when you smell it and see it and the richness of the flavor is increased by the richness of the colors, scents, and texture. Some things I love the flavor of do have troublesome smells or textures but they are worth it.
I really learned to cook here in Hawaii the first time I lived here. Obviously, since I was in my 30s I did cook prior to that. But food wasn’t the same kind of interest. There were times I worked hard to prepare and learn complicated dishes and meals but I didn’t’ really understand them. I didn’t understand flavor profiles, cultural distinctions, the historical and cultural reasons certain dishes are what they are, why some substitutions work one place and not another. I loved good food but had not yet developed the love of ingredients, history, cooking, and the rich value of food and sharing food.
After I moved back to the mainland I had a really hard time adapting to what was available in stores. They are the usual things to people there and to many of the dishes I ate but not to how I learned to relate to food. Since I have returned here I find myself once again enjoying my time picking vegetables in China town or visiting the various stores I love to find ingredients at. I am coming back in to the pleasure of just cooking something because I want to not just so I can feed my family. I don’t come home too tired to think about cooking or to a kitchen I am unwilling to cook in. The kitchen here is small but clean and decently stocked with pans and needs.
Now I buy a few ingredients and spread them out to prep. I can take a couple vegetables, a protein (today it was tofu and mushrooms), a base like starch or purple sweet potatoes or kamut, and whatever I happen to have in my cabinet for spicing and flavor extras to create a series of different dishes for the week. Each is put into it’s container and sealed for the freezer and a bit is put on my plate for dinner. I spent $7 today and made dinner and 4 lunches by adding rice I made while I ate lunch and some spices from my cabinet.
I love that feeling when I finish eating something really good and know I have several meals ready for lunch in the freezer and when I look back to check the kitchen it is clean and ready for the next person with no sign I have been in there. I had only a few vegetable tips to discard and I could use those for broth if I had a way to store them.
Last week my flavors were mostly Italian leaning and this week they are more Thai or like those you see in Buddha bowl recipes. The week before I made each one different (to be able to do that with the same few ingredients pleases me.) Sometimes I have an ingredient I don’t know the name of because all the signs were in Chinese. I have used some of them many times and am familiar with them even if I don’t know what to call them. Others are new and that is always fun. I have learned usually to tell how to substitute or how to cook/prep something new by examining it.
I love food and cooking. Good food is calming and pleasant to enjoy. The ingredients have a history and a story. They are connected to cultures, people, and history of our lives. These foods rose out of cultures and impacted the changes in cultures. Food are the foundation of sharing and communication in many situations. They can be a way to connect or smooth interactions. Food is important and it is a foundation of society.
Today I’m sharing some quick sketches I did in my new sketchbook.