Me: I'm going to cook a whole bunch of things tomorrow, and then we can just eat it all week. Like, corn salad . . . and pesto . . . and quinoa salad . . . and that one sausage casserole for singing son and his family [note: a baby is arriving at their house soon, so the sausage thingie is to put in the freezer for a rainy day, aka a day when there is fussing and diapers and no time to cook.] . . . and gazpacho and ratatouille and vegetable curry!
The historian: [noncommital but encouraging remark. He's heard me in this enthusiastic fantasy before. Still, everyone acknowledges that this would be a good thing, all this cooking and putting the food in a state where we could actually eat it, as opposed to watching it become slowly, slowly less edible by the day in the refrigerator.]
Me: . . . and caprese salad!
Little did any of us know, least of all me, that I would wake up in a state of being moved in fact, as opposed to "in theory," by the Spirit of Cooking. I got up and made myself both toast and a list:
- sausage thing for singing son
- corn salad
- quinoa salad
- vegetable curry
- caprese salad
- red beans
The list also comprised a pile of other stuff, non-cooking stuff, almost none of which I've done. It turns out that cooking motivates me more intrinsically than grading. Huh, who knew.
I actually ended up cooking only about half of the things on the list. But I think I can make two or three more of them tomorrow. And that means, the people, that at our house we can just about do no cooking all week, which, in a week with a pile of upcoming meetings and less spare time than is actually desirable for an activity I like to call "living my life," a lot of food ready to eat with no more effort than opening the refrigerator door, a spoon in hand, is a good thing.