I've been thinking a lot about food these days. In an attempt to save money, I've discovered the joys of freezing things in one-meal portions. In the last two days I've made two versions of sheppard's pie, tomato-garlic-olive sauce for pasta with chicken and beet-carrot salad. Tonight I was cooking, while I was cooking. I felt present in and pleased with my actions. Preparing food, thinking ahead, being creative, not putting pressure on myself to make anything perfect. The last point might be the most important.
I've been putting too much pressure on myself (and others) to be perfect in the last while. I know it's not right, or productive, to be that way, but I often find myself forgetting that people are human and their imperfections make them special and wonderful.
I found this film at La Boite Noire: "How to Cook Your Life". It's a documentary about a zen chef Edward Espe Brown and (mostly western) culture's attitude towards food. I didn't know what to expect when I rented it. I simply hoped it would be visually interesting.
It turns out to be more about the philosophy of food, and in turn, of life. He says at some point something like "making sincere effort means the blemishes show", it's not pretending to be perfect and it shouldn't have to be. This should be my motto from now on.
I also need to eat less sugar. L is on a mission to cut back, and she being the only other person with a similarly sized sweet tooth... I believe I should also make an effort. So far, it's been very difficult.
I bought honey though. It's really wonderfully tasty.
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