My partner Boris is a far superior cook than I, mostly because he has a passion for the activity whereas my passion for food lies more with the eating of it. Over the five or so years we’ve lived together I’ve steadily handed off the bulk of food preparation to his care, and been very glad of it. I enjoy his good cooking, while he enjoys a clean home and clothes.
This past December I came to the realization that I found the activities of cooking or baking to be extremely stressful. The reason why is because I did these things so rarely I was out of practice and had lost my confidence in working with food.
I am surrounded by people who are excellent chefs, and I am lucky to share many good meals made by friends, so I suddenly felt pretty shameful about the sad level my food skills had sunk to.
Immediately I made the decision to turn things around. I have been cooking and baking much more often over the past two months, including trying recipes for things I’ve always wanted to make but hadn’t previously tried. (I’m looking at you Lemon Loaf and Okonomiyaki).
The situation had me reflecting upon the empowering nature of making things by hand. I should never be afraid to try something new, or have the expectation for perfection. I understand this intimately when it comes to art and craft processes, but it also applies to working with food. Thank goodness for the Christmas baking epiphany because now I am empowered to enjoy the creation of food as much as I love the consumption of it.