I have curried goat simmering on my stove and (organic, brown) basmati rice sitting in my fridge. No big deal, right?
Well, for me it’s a milestone. A landmark moment.
You see, I am an recovering anti-domestic.
In my college years and most of the four years after, I did not do much in the way of housekeeping or cooking. Or budgeting, for that matter! In college, budgeting meant making sure I didn’t spend more than I had – I didn’t have much, but I worked hard and always had enough. After, I was blessed enough to have a job for a time that meant I could get away with my slack budgeting. Cooking meant microwaving an Amy’s meal or – when I was really getting good – some Trader Joe’s rice to eat with steamed veggies. Sure, I attempted one curry and roasted one batch of veggies, but that was it until this August.
Thus, most of the lessons I’m working to learn right now are embarrassingly basic. So basic, in fact, that I’ve found it challenging to make my self fulfill my goal of blogging about them! I’m coming out of my embarrassment closet, though, because I’m starting to hit my stride. I’m proud that this:
is cooking on my stove.
I’m proud I have basmati rice cooked, ready to put it on, and vegetables, fruits, and trail mix that will sustain me throughout the week. I’m thrilled to KNOW – really know, from past experience! – that the food I have will sustain me through breakfast, lunch, and snack/snack/snack/snacking throughout the work week.
In order to have that food appear on my stove, the following lessons had to be learned:
- How to make a budget that worked for my easily-overwhelmed self
- How to look up a recipe and (sort of) follow it
- How to plan my meals for the week
I also had to learn to become comfortable with raw meat, but that happened automatically in August 2011 when I started eating paleo (more information on the paleo lifestyle can be found here. I’m not really paleo anymore, but doing it for about nine months fundamentally changed my relationship with food.)