The clarity that comes along with my self-care routine allows me to stand in the middle of the kitchen chaos and remain peaceful and calm. I don’t second-guess my cooking anymore or push myself as hard as I used to, just for the sake of torturing myself. Flavors and techniques just sort of fall out of the sky now that I have more courage and confidence. I know that If I do the best that I can and focus on making the next right decision, I’m doing my part, and that’s all I can ask of myself. It’s also become very difficult for me to cook heavy food—unless of course it’s fried chicken or cheeseburgers. I want people to eat my food and gain energy and happiness, not stumble out the door and fall asleep on the way home.
The woman is the heart of the home, and the kitchen is the heart of the house.
A kitchen medium size is best because it is more easily kept, less steps being required to do the necessary work, thus saving the woman time which may be used for recreation.
The sink should be under a window.
A stool to sit on when preparing food is a great help and saves tired feet and nerves.
Making red beans on the stove now, just for the smell of it.
From my new-to-me Gulf Coast cookbook
But when Redzepi asked his exhausted staff that night if it was worth getting rid of the preparation-intensive shimiju clams so that they could get two extra hours of sleep, he got a resounding “no”.
(Panko is often made from the heels of the loaf, called the “ears” in Japanese.)