I’m starting a new ongoing series here, in yet another attempt to revive my neglected almost 17-year old blog (one more year and it can drink, and vote). It’s called Grudging Cook, because that’s what I am. A number of factors have contributed to this phase in my life that I fear has marked me for life:
- We have two children.
- Two members of our family suffer from atopic dermatitis.
- Neil watches too many Netflix food and environment documentaries.
My dream kitchen used to be all empty worktops and storage for gadgets like toastie makers and electric grills — basically, the less work I had to do, the better. I could probably count on one hand the number of times we cooked at home throughout our three years in China.
Over the last half-decade, I have ventured more into home cooking — and the last year or so, leaning heavily towards plant-based real foods. It has been a challenging learning curve.
My belief is, if I can figure it out, anyone can. I still don’t particularly enjoy the process of cooking, but I reckon I am reasonably competent these days — mainly because I haven’t poisoned anyone recently.
So this series will cover the things I’ve learned, in case it helps anyone who finds themselves in the same position: having had kids, they want to eat more healthily as a family, but have never been terribly interested in how to go from raw to cooked.