#7 - Cooking
Happy Tuesday!
For those in Melbourne, hope you enjoyed the long weekend of football, family time and food.
And if you’d prefer for more concrete principles or more narrative let me know!
Cooking for others
Over the long weekend, I cooked dinner for 16 (8 adults, 8 kids). A necessary WIP skill, the extended family isn't going anywhere.
Between allergies and picky kids (adults too), perfection and "making everyone happy" was never on the menu.
Case in point - my own son didn't even touch the borsch. Blood red soup is... polarising.
External validation is always welcome, "this is like master chef" was a nice line from a 9 year old. "Tastes like my nana's chicken" warmed me up. But applause isn't the point. If I cooked for approval, then I'd lose it when I see my 2 year old eating only plain bread.
I taste tested along the way, adjusted based on intuition, and enjoyed it when I sat down. That's plenty.
Where are you over-reliant on other's approval?
What's your version of borsch that you're willing to stand by, regardless of the reception?
Recipes
Recipes are safety nets. Great for beginners. They make sure you have the fundamentals.
But growth, in cooking or where outcomes aren’t rigid or predictable, begins when you step off autopilot. Following a recipe is safe, comfortable, and you don’t have to think. The decision is made. Growth comes when you’re ready to play.
Cooking separate elements of the borsch low and slow (more flavour). Tweaking seasoning levels in my pickle brine (more suitable for kids). Adjusting heat and oven times(because we stayed in an Airbnb, not my oven). Making sure no one likes overcooked leathery chicken (especially me). Small risks, more impact.
Yes, burnt mushed soup, bland pickles or undercooked chicken is possible.
But each time I choose intentionally instead of mechanically, I build confidence, learn more, and remember why I enjoy cooking in the first place, the creation.
I can check, adjust, and rebalance. That's part of the fun.
Where are you still clinging to recipes?
Where is it time to grow?
Chaos And Flow
Cooking in bulk invites chaos - bigger pots, more ingredients, more mess.
What have I learned? Close the loops. Context switching is necessary, but finishing one task first keeps momentum. If one dish is in the oven? If the prep for another dish is ready? I can group things, I can wipe down, and I can move on.
Otherwise I'll burn myself..
Each closed loop gives a dopamine hit.* Stack enough, and you've got flow.
It's how meals get made. It's how emails get prioritised/deprioritised. It's how projects cross the line.
What loops can you close?
And for the ones you can't(out of your control), what open loops will you actually tolerate?
* Charles Duhigg, James Clear, Andrew Huberman - for more on dopamine and habits
FYI, the kitchen at home looks nothing like this.
