I’ve written that title so many times.
I am a writer by trade, so you’d think keeping a blog wouldn’t be a challenge. But it is. I get into it for a a few posts and then time gets away from me.
I don’t know why — or if — this attempt will be any different, but I can only hope.
As a sports journalist, I work weird hours which don’t lend themselves to conventional cooking, especially not dinners.
For me, cooking no longer produces every meal and when I do get in the kitchen, it’s not for dinner. I can get creative in the mornings while home, but generally my dinner is left to a sandwich or quick pasta thrown in tupperware. (Which, rarely is satisfying at 8:30 p.m.)
Instead, cooking has become a true hobby, mostly done on off days. Those are the afternoons and evenings, as I rush between turning off our over sensitive smoke detector and prevent actual burning, I plan to share here.
I’ve always been into food. (Now that I’m getting older, that also means I’m now into running.)
Like most parents, mine limited what shows I could watch growing up. Except, it wasn’t for my own safety, but their annoyance level — no monsters, no shouting, no weird noises. I fell in love with Emeril, but still managed to be a picky-ish eater until high school.
I’ve always been a baker, mastering holiday cookies and helping with brownies and cakes before I could see over the countertops.
In high school, my taste buds began to change and I started to experiment on the stove top. I fell hard, again, just like I did for baking.
I started trading preparing meals for things I wanted from my parents and by the time I was leaving for college, everyone feared how my parents and brother would survive since I’d taken over 90 percent of the cooking.
It was hard to cook in college, but my talents weren’t hidden from my friends. Many nights were spent in our suite-style dorms, crowded around tables, couches and with spreads of food in reach.
Originally, food writing and a Food and Wine cover story on ‘building a better burger’ got me into journalism. Somewhere along the way, sports took over and I couldn’t be happier. It’s given me the beginning of a career, but, even while still in school, my days are flipped.
Everything 9-to-5ers do after work, I have to do before. Dinners instantly became hard, but more special at the same time. I’m not planning a week of big meals, or thinking how to repurpose one item into multiple week nights. My focus is now on how to make the one or two nights I do get to cook, worthwhile.
Alas, for the many nights I’m not at home and avoiding takeout, I’m still trying to master the perfect re-heatable meal — with minimal prep time. Lately, it’s been a sandwich with the occasional successful pasta. Those recipes will be here too, maybe, hopefully.
Oh, no. Here we go. We’ll see.
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