A few days ago, eight weeks into my cooking project, I found a package of sliced cheese tucked under the vegetable crisper. It was rather moldy. I chuckled a bit before chucking it.
I used to buy that cheese every two weeks. It went in the same sandwich that I made every day to bring to the hospital. In the sandwich also went versatile ingredients like tomatoes, mushrooms, and spinach; they were things I could throw into random entrees to cover dinner. I cooked regularly before 2017; in fact, I got by all of third year only buying cafeteria food but once (a chicken wrap in Queens; it was meh). However, priorities were minimal thinking time, flexible utility, and financial efficiency. For four years, my food — including that sandwich — were boring.
I haven’t needed that cheese for eight weeks. Continue reading Embracing the Kitchen