Re: Trying to make my meals more interesting
In Response To: Trying to make my meals more interesting ()

this did set me off being thoughtful yesterday.

I used to love cooking. I learnt at grandma's knee - when everyone baked their own bread and we'd go off every day to the little shops - all individual, no supermarkets in those days. So I knew all about things like stockpots, how to prepare meat, all the basics, all sorts. Right from an early age.

when I had the kids I was so busy being perfect, and getting everything done :h6) I lost that love of cooking. It became Work , and a bit boring because there was so much other stuff to focus on instead - and the previous relaxation all gone. Another factor was I was constantly hungry, So food became an enemy to be overcome :s7(

so looking back to those years I am a bit amazed. I am that impressed I got through actually. Gave me a lot of future skills to use. I used to have a few recipes that I would rotate round. Easy things because I couldn't think at all. Anyone talking about cooking love would have got me thinking, well, its ok for them to talk. They probably don't put on weight by just looking at a bread bun. And how have they got the energy to chop stuff anyway? :s9( :s6( :s2(

I still do the old recipes like this one. Chicken and chorizo bake - you can just sling it in the oven on a timer, takes no time at all to prepare - unpeeled potato of course and any vegetable too - don't even have to peel a carrot, anything can add in
https://www.bbcgoodfood.com/recipes/1897691/chicken-and-chorizo-traybake

it was just a case of hang on and get food out there in the old days. Which I realise now, was just right and really doing OK :h12)

Things changed right at the end of step three. The difference being I think I started to see food as a bit more friendly. Getting things right for me was my self care and support. I noticed I was getting more interested in cooking again. I still cook lots for the 'overs' because with my favourites I could eat the same thing for weeks ( and sometimes, I do ! Because it is so delicious)

I like going to the library and browsing their cookbooks. Its so funny ( but biochemically explainable!) that I don't ever gaze at something and think, oh I cant have it. I admire the artistry and turn the page. I sort of home in on my good stuff instead. Must have got radiant antennae tuned in to it somehow

now I am soothed by choosing the right knife and chopping garlic just like I used to, or choosing really plump red peppers to stuff with olive oil, garlic and anchovy and tomato. Sometimes the accompaniments can add so much to a plain dish. Food preparation got a happy thing again.