Since I started
to live independently, I didn’t find much time to cook for two main reasons: I
am normally tired at the end of the day and it’s harder to cook for one person
(I don’t want to eat the same food for a week!). I didn’t find time, didn’t
prioritize learning, so I end up stagnant with the dishes that I’ve learned
from my mom years ago.
Maybe that’s
the reason why I don’t know about good food. Haha. I think I’m more of a
gourmand, not a gourmet. But I believe that the interest of a person is
affected on the level of need, proximity or desire of that person on something,
I think it’s a matter of distance to the “subject.”
To prove
it, step by step, I found myself learning a lot about wines and food. I explore
more and take more time in eating (I eat very slowly ever since so 30 mins is
1hr now!); I appreciate the taste and wonder what’s in it and how it’s cooked.
Why does this happen?
Here’s the
array of stolen shots of the pastas prepared by Taku for me to eat for the past
days:
My favourite
is the squid ink pasta. ------->
And because
of this new skill I honed, I don’t think I’ll lose weight. Haha.
No comments:
Post a Comment