Today, I was planning to tell you all about the dish I was cooking for Cinco de Mayo. It was going to be great! Griddled corn cakes, slow cooked chicken. So good.
And then the store was out of basically everything I needed to make it, so I couldn’t, and I spiraled a little bit. I stomped my feet and complained probably longer than I deserved.
Like many of you, I cook all day, every day—sometimes for work, sometimes to feed myself and my family. And also like many of you, I am facing the frustration that relentless meal planning can take. I’ve always cooked a lot, but there’s something about not being allowed to go out for dinner and shake off that responsibility that can make a person resentful (cranky might be more accurate).
So, what did I end up making for Cinco de Mayo?
A lasagna, naturally.
I bet this might resonate to a lot of you, because we’re all food people. As much as cooking can be the source of my frustration, it is also almost always the cure. Often, it’s not even about the eating (though, yes, food is comfort), but almost entirely about the rituals of cooking.
I’m soothed by the smells and the sounds and the motions. Stirring, kneading, and even just focusing on the measurements, making sure that every square inch of that lemon is zested. So, when I made this Cinco de Mayo lasagna, I went big.
Big, meaning everything from scratch, including the pasta, the creamy béchamel sauce, and the tomato sauce. I grated cheese, I cooked the spinach (this was a spinach lasagna, FYI), and I took hours to lose myself in this project. It was healing, and then it was delicious.
This isn’t a journal entry, but it is my opportunity to remind you to lose yourself in cooking, especially now when our lives are…weird. Whether it’s an all-day project, like my lasagna, or something quick you can squeeze in between conference calls and math homework, like refrigerator pickles, take the time to enjoy preparing food.
Here are a few of my favorite types of recipes for when I need to learn to love food again:
Chilaquiles with Mushrooms -- this one would actually be great for Cinco de Mayo!
Pan-Steamed Cilantro and Pork Dumplings
Roasted Cauliflower, Gruyère, and Parmesan Tart
Korean-Style Braised Short Ribs
Posted by Laura, DISH editor