When I retired last June, I listed some goals I wanted to work on. Among those was to take up cooking. And if I was going to do that, I wanted to prepare healthier and lighter meals. This was not a goal I enthusiastically endorsed but felt it necessary in order to improve my golden year’s health and to save money. So it has shocked, surprised, and amazed me that I have fallen in love with cooking. (Yes, this revelation deserves all three of those verbs!)
This discovery comes from years of seeing myself as a possible candidate for the food network series “Worst Cooks in America”. I am a slow, messy, noisy, compromising, and clumsy chef that uses expired ingredients! (If you doubt my poor image of myself as queen of culinary arts, just read all posts listed under “my cooking life”!) Regardless of how I view myself, I have enjoyed cooking as I never have before, and these are half a dozen reasons why:
- Cooking cheers me up. One dismal, cold January day earlier this year, I felt SAD (Seasonal Affective Disorder) raise its dreary head. Not having anything exciting on my retiree’s calendar, I decided to dedicate the entire day to cooking! I created several recipes from my new favorite food site Skinnytaste.com and a grocery store-mini-book Taste of Home: Light Slow Cooker Recipe Cards. (The Taste of Home link takes you to my favorite stew recipe, but I use dried mangoes instead of dried apricots – SO delicious!!) Anyway, by the end of the day, I was in THE BEST MOOD!
- Cooking feeds my creative juices. Because I am experimenting with scads of different dishes, I feel like a scientist in the lab, an artist in her studio, an engineer on a design team – well, you get the idea. To serve a successful, delicious, unique meal is so rewarding. Of course, not all recipes have been a hit especially with my meat-and- potatoes, plain-palate husband, but those have been the exception. He LOVED the vegetable beef stew that includes chunks of BUTTERNUT squash as well as the mango, but he wasn’t a big fan of the Quinoa stuffed peppers I whipped up for last Sunday’s dinner. (To appease his boring taste buds, I cook one of his favorites about once a week: meatloaf, shepherd’s pie, spaghetti, or sloppy Joes. And yes, my eyes just rolled.)
- Cooking makes my house smell like a home. I adore the aromas that permeate our little place, and no Scentsy or Febreeze can duplicate wonderful cooking odors that feeds “feel-good” hormones.
- Cooking inspires service. Because there are only two of us at the dinner table most nights, we have a lot of leftovers, and G.E. is not high on those – but he’s working on it. That’s okay. I put some in the freezer and try not to forget they are there, but I also deliver my “meals on wheels” to Mom or neighbors who aren’t privy to my poor-cook reputation! So that’s a double bonus – cooking plus service makes me happy!
- I have time to cook. Not having to hurry is critical for this slow poke. As I’ve mentioned in earlier posts, if the recipe claims prep time as 10 minutes, that’s 60 minutes in Renae time. Seriously. But I don’t care. I often cook in the morning when I’m feeling rested and eager. If I am missing an important ingredient, I can run to the store and buy it because I HAVE TIME!!! As my daughter-in-law is a Wildtree representative, I have cooked and frozen 20 yummy meals using their organic ingredients! Yes, it takes a bite out of my week, but again, I am fine with that because – yup, I HAVE TIME!! – and it saves precious minutes in the future!
- Cooking is healthier than eating out! While I’m one who has ALWAYS loved a trip to eating establishments – be they restaurants or fast food – such fare is losing its appeal. I get excited to eat my own cooking!!! Seriously. And nearly every dish I make is a “from-scratch” recipe. No preservatives or artificial flavors – I get enough of those in my Diet Coke.
So those are just a few of the reasons I know “cooking is true”. And I hope this newfound love lasts because I am feeling dang good about it. While I’m sure I’ll never be a foodie, I am thrilled with my status of “born-again cook”, and G.E. is too – well, most of the time.