Making some space

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I have been rebuilding my meditation habit with the Headspace app. When I meditate I feel more centered and able to step back from the flurry of thoughts that are part of my everyday life. I also know that the more I make meditation part of that daily life, the less I’m sucked into those frantic, volatile patterns of thinking. This used to be a part of my routine but got knocked out by a lot of travel, visitors, and other disruptions; returning to meditation is like getting a gust of fresh air or a spot of sunshine back into my day.

Cooking without a deadline

One of the most stressful things about cooking is knowing that someone hungry is waiting for the food to hit the plate. If the prep takes longer than expected, or you can’t actually juggle all the dishes at the same time, or (heaven forbid!) you ruin something, all of a sudden you are thrown into chaos.

That’s why I love cooking in the middle of the day. Baking bread, putting together a snack, cooking for a future meal, making desserts … I love not having a set deadline. It takes all the stress away so it’s just you and your tools and the ingredients.

Today I decided to make homemade hummus for the first time. Since I was already in the kitchen, I also decided to make soup — some for tonight’s dinner and the rest to have for lunch during the week. It felt indulgent to spend that quiet time chopping and simmering and blending. And now I get to enjoy the results, too!

Photo by Foodie Factor on Pexels.com

Midday risotto

I have what I consider built-in midwestern guilt (or perhaps a lingering case of Protestant work ethic) that makes me feel guilty for taking long breaks in the middle of the workday. This, even though I know I get plenty done and have a job that thankfully gives me flexibility in my work hours.

So it’s rare that I take the time to actually cook something from scratch for lunch. Today, though, I didn’t have much prepared and I happened to have everything I needed for Jacques Pepin’s Risotto with Broccoli Stems — only, in my case, using asparagus instead of broccoli (a substitution I have enjoyed in the past). It only took 30 minutes and was totally worth it.

Experimenting with bread

After hearing multiple people bring up sourdough bread in the past week, I decided it was time to give it a try. I’m not sure why I had avoided it before. So today I pulled out Beard on Bread and threw together the starter — so far so good, and I have tucked it in a warm spot in the kitchen to do its thing. Now I wait.