I’m grateful for all the cookies, cards, thoughtful gifts, and Christmas cheer that have been floating around the neighborhood this past week or two; that though in solitude, I am among friends. It was lovely to wake this morning and have a little pile of presents under my miniature tree. I carried them into the sunroom to open in the warmth with coffee and a cinnamon bun, and felt a faint vestige of that childhood magic of Christmas morning. Later in the day, I roasted a tiny half leg of lamb with potatoes and carrots, and steam sautéed some green beans. There was a special gratification in gathering garden vegetables from pantry, fridge, and freezer to prepare Christmas dinner, and the lamb came from a local ethicarian ranch to my freezer last year. I hadn’t cooked lamb after learning that Stellar was allergic to it. It was a quiet, peaceful holiday at Mirador.
Cooking for one, again. After writing about it the other day, I feel even more motivated to explore and celebrate the practice. I’ve fallen into a nice rhythm in the kitchen: I’m able to cook three or four times and have all the meals I need for the whole week. So simple, so delicious. Wishing that everyone had good neighbors and friends, and enough to eat, this Christmas and always; knowing it isn’t so, and feeling compassion for those who suffer without.
One of the things I miss most about Stellar is Last Bite. Those last tough bites of a burrito that are mostly tortilla? The last few bites of a too-full plate? The gristle and fat off a piece of meat? What do I do with them now? Nevertheless, I’m grateful that I’ve learned the skill and the pleasure of cooking for one.
I used to think (many years ago) that cooking and eating were a waste of time unless it was for a dinner party. Food was simply a necessity, and I’d eat whatever was quick, handy, and sometimes tasty. I survived sophomore year of college on peanut butter and honey sandwiches. I shudder to think how many meals on my travels consisted of Oreos and beer, how many lunches were a bowl of sugary cereal. I’m grateful that my evolution over the years has brought me a healthier diet and more joy in the simple act of preparing healthy food for myself. A silver lining of the pandemic has been time and space to get into better eating habits, finally giving my body the respect it deserves. For lunch today I made the NYT creamy baked macaroni and cheese recipe, adding some extra Penzey’s “Forward!” spice mix, paprika, and a pinch of nutmeg, and topping it with panko breadcrumbs before baking. I’ll get three or four more delicious meals out of that. Tonight I sliced up leftover BBQ tofu that I made the other day, and laid it on top of homemade coleslaw in some romaine leaves. So simple, so delicious!