I Am a Cook

anadama bread

Inspiration for this week’s #IAmAWIP post came from the fact that tonight I spent 2 1/2 hrs cooking dinner. Admittedly, I didn’t think it would take quite that long, but I did plan on coming home on the early side and cooking a small feast. (For the record, I made clarified spiced butter, papaya ketchup, Zanzibar pizza, and corn mashed potatoes all from The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa (and some sautéed zucchini since we needed a veggie)).

It’s not often that I spend quite so long making a single meal, but making such feasts is something that I love to do and something that feeds my creative soul in a similar manner to sewing and knitting. I love to cook, I love to bake, and I love to try new things with both. I cook all sorts of different things just as I like to sew all sorts of different projects. (My favorite cookbooks range from Simply Classic for Pacific Northwest comfort food, to Good to the Grain for creative baked goods, to Jerusalem for middle eastern food, to the Asian Grandmother’s Cookbook for food of Asian origin.)

Aside from the fact that I like to eat good food, cooking has the benefit of being a creative pursuit that I can easily share with others. I’m mostly a selfish sewist, but I love to cook for others – I used to bring baked goods into my lab often, I seek out recipes that I know my husband will like, I cook for my mom when she’s having a bad day, I love to host brunches for my friends.

Do you cook a lot? Do you like to cook? Does it feed you creatively?


Each week this year I’m going to reflect on an aspect of myself and how it affects me as a sewist, crafter, or blogger. It may get deep, it may get emotional, it may get totally silly. It may be something I’m proud of, it may be something I cringe at, it may be something I aspire to. I may say a lot, I may say a little, I may ask questions, I may not answer them. I don’t quite know where the project will take me, but I’m excited about the journey. I’d be honored to have you join me on this journey. Chime in any time this year in my blog comments, on TwitterInstagram, or your own blog. Join me in my theme for the week or make up your own.

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Comments 5

  1. That sounds delicious! I’ve been super busy lately and have been making quick, yet fresh (slightly healthy) foods. Yesterday was a simple club sandwich and my friend commented on how I spend so much time making my food. It was a sandwich!!! So many people think microwaving is the beginning and end of cooking. I think part of it is our sewing, if making jeans from scratch is nothing, making honey buttermilk bread (mmmmmmm) is a cakewalk.

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  2. Your dinner sounds delicious! I also love to cook, I think that it relates closely to experimenting in biology. Only that pasta with goat cheese and pears or fish with white wine sauce is much more delicious than a Western blot or PCR! ;)

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      Yes, much more delicious! I do think it’s quite similar in that both are essentially just protocols. On a possibly related note, I much prefer to follow recipes when I cook instead of winging it on my own – perhaps that comes from too much training as a scientist!

  3. Loving this series of posts! I love to cook as well, but my RL job often keeps me too busy to cook more than easy stuff on weekdays. I love doing bigger feasts (like recipes from Jerusalem, I love that book) on Sundays, so I have time to do lots of cooking and get leftovers for the week ahead. Thank you for the tips on your favourite cookbooks, too!

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