At the end of my sophomore year of college, I decided that I would "liberate" myself from the chains of the much despised meal-plan. The idea was that I would grocery shop either weekly or biweekly, and for the most part prepare all my meals myself. Now halfway through my junior year, I can reflect on the semester past and say this:
I definitely made the right choice.
Yes, cooking from scratch does take some time (though not eons like one might think) and there was an adjustment period; but I see these things as small potatoes. The time I spend cooking is one of the few precious moments during the day where I can escape from the insanity and immense pressures of the academic world.
For a split second, my sole focus and responsibility is the approximately 6' X 6' area immediately around me - consisting of the stove, some pots and pans, produce, seasonings, and my knives and cutting board. The rhythm of knife making contact with cutting board as I chop a carrot or dice an onion is strangely soothing. Flicking a few water droplets into a pan and hearing the telltale "I'm ready" sizzle as water makes contact with oil. Garlic permeating the air only seconds after being tossed into the pan. A sprinkle of this, a dash of that - oh, and I can't forget a bit this too! In that moment, all is good and right with my world.
Below is the first meal I created after classes had officially begun - sometime in late August or early September 2013. It features a Chinese sausage and vegetable stir-fry, golden cherry tomatoes, and cilantro-lime-Thai basil rice.
