'I came to like my new culinary standards because they were very low. Extreme effort was now dangerous, and so I got to stop.' rtsugar writes
Isn’t this how your family eats homemade spaghetti? Photo: Archive Photos/Getty Images In the olden days , I was a very frequent grocery shopper. I made big trips. I made small trips. I made late-night trips and early morning trips. Often, I made emergency trips while cooking dinner. I needed another onion. I needed urgent oregano. My boyfriend would urge me to just deal with the ingredients we already had, but I could not hear him because I was already on my way out the door.
It’s not that I demand perfection of my cooking. On the contrary. I burn everything, all the time. I am impatient and easily distracted. I pathologically under-salt. No matter how many YouTube videos I watch, I still dice onions incorrectly. But where I excel is extreme effort. Work is suffering; life is pain. If a task is annoying or inconvenient, I will do it. Inconvenience is my wheelhouse. Irrational tenacity is my secret weapon.
In many ways, I have failed to live up to my own expectations of adulthood, which is mostly to say that I do not own a tailored suit and also am not in the original broadway cast of Rent. Cooking in a small New York City kitchen, though, is exactly as I’d imagined it. I am competent. I am in total control. I am mincing garlic to the tender strains of Terry Gross.
We started shopping once a week, and ate what we had, and if that was gone, then we ate something else. Usually, it was good. Sometimes, it was not. This could use a lime, I would think, and then I would keep eating. There was a pandemic! I wasn’t running out in the rain for one stupid lime.
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