Sunday’s dinner, from Molly Baz’s “Cook This Book:”
Charred leeks with burrata and walnut bagna cauda (according to Google, “literally translated as ‘hot bath,’ a dip made from anchovies, garlic, butter and olive oil) and steak with red chimichurri sauce.
I don’t cook for my husband — although I appreciate his praise, often along the lines of “babe! This is SO GOOD.” Also, often, “another banger,” or, “you’ve done it again.” Maybe I’ve inserted that last sentiment but I know he thinks it.
I don’t cook for my son. He’s two.
I cook for myself.
Sure, I want my family to eat well. But that’s not something I really fret about; we’re all healthy and we eat home-cooked meals almost every night.
I cook for myself.
Right now, it’s my creative outlet. My only one, other than my occasional Instagram review of books I’ve read. Even then those never look like more than “I loved this!”
I cook, I feel, I eat, I feel better, rinse and repeat. I quietly stuff blue cheese in my martini olives while my son rams my shins with his head: “More jelly toast?”
“Of course my love.” I place the sliced sourdough in the toaster; replacing the stick of butter in its dish every couple of days is on my subconscious list of house chores. He eats a lot of toast.
TV is our saving grace, of course. I couldn’t manage a hot oven and the chopping of shallots and jalapenos without the Netflix original series, Trash Truck.
“More… trash truck!”
“Of course my love.”
Chris is working in the backyard and I call him in when it’s time to cook the steak — a hot stovetop with spattering oil is a siren call for curious toddlers.
Caswell knows that the stove is “hot!” but he doesn’t know it as intimately as I do.
The front right burner takes a while to get hot but when she does watch out! My beloved Le Creuset pan gets hot spots and has to be turned every few minutes. This is my office, these are my coworkers.
I miss writing and quite literally typing, feeling as if I’m making a dent in the world. I loved when they renamed the whole Gmail suite “google workspace” because it makes me feel like emails to my mother and sister, full of irreverent gossip, are, well, work.
This is my life’s work.
I offer Caswell a piece of burrata, which, in theory, he would like.
“Yuck!”
He yanks my shirt up. I eat my dinner sitting on the couch, plate balanced in one hand, nursing my large toddler. I think the experts gently call it extended nursing. One day we will wean. I don’t know if the six dollar Trader Joe’s Viognier will be enough to ease that ache.
Yes, I moved to white wine after my martini. It is warm outside, after all.
I’ve eaten three meals outside this week. Lovely, no?
Chris is building a deck and Caswell loves the dirt and detritus associated with the whole thing and he loves to say “go mommy!”
So I balance my plate and I follow behind him, stepping over dirt mounds and miniature dump trucks and treacherous roots (will he manage to impale himself on one of these?)
I carry our white, blue-rimmed wedding registry plates around our yard, blinking in the golden hour light.
I cook from cookbooks that tell you to pair your chickpea pancakes with freshly pressed watermelon juice because I relish the challenge. It’s one I can conquer.
Unlike the daily, unrelenting tasks of motherhood, a recipe has a beginning, middle and end. It is also something that is, for a few minutes at least, mine alone. So often we hear tales of the connection of cooking and food and community and while I think that’s all true and lovely — I relish the solitary nature of cooking alone in my kitchen, moving through the space and multitasking in a way that only comes with repetition, repetition, repetition.
I measure and I chop and pull out the finicky pan because I know it can handle ground beef when it can’t really manage chicken thighs. I use fresh herbs, always, because it tastes better and life’s short and the world could absolutely explode in a second and I want to be holding my child and eating tacos with chopped cilantro on top if at all possible.
I stuff my olives with blue cheese and I stick my martini glass in the freezer. I have luxurious morning rituals too; I make espresso after espresso from our fancy Christmas gift, sipping out of tiny cups. I make an egg sandwich daily, slathering it with Duke’s mayo and Frank’s hot sauce and sharing the non-spicy bits with Caswell.
“More eggy toast?”
“Yes, my love.”
Caswell’s train tower is carefully decorated with cheerios and shredded cheese. If you take the time to peer under our couches you’ll find granola and popcorn and perhaps some streaks of yogurt and peanut butter.
My house is a mess.
My kitchen is usually piled high with dirty dishes, the floor covered in flour (Caswell’s tool of choice when he climbs atop his stool and helps me with dinner).
I cook for myself. I took a bite of some slow roasted pork recently and thought, “I did a good job with this.”
And that’s it.
That’s all I need. I’ll swig some more wine and I’ll shove a couple oreos in my mouth (I don’t bake, but please bring me any sheet cakes you find at your local grocery) and I’ll carry my growing toddler into his room and we’ll read books until he falls asleep and his quiet, steady, good night breathing will fill the room until I doze off too.
Then we’ll wake up and do it again.