before the pandemic, part of my Whole Thing (tm) was that i hated cooking. hated cooking (the chopping, the stirring, the waiting, the inevitable fucking up of whatever i'm making), hated thinking about what to eat, hated grocery shopping. i'm a full grown adult woman, so i had many years to embrace that part of who i was.
before the pandemic, part of my Whole Thing (tm) was that i hated cooking. hated cooking (the chopping, the stirring, the waiting, the inevitable fucking up of whatever i'm making), hated thinking about what to eat, hated grocery shopping. i'm a full grown adult woman, so i had many years to embrace that part of who i was.
then the pandemic happened and there was no one to see, nowhere to go, and a ton of eating to do. we subscribed to NYT because all of 2020 was spent on the internet and we got access to the cooking site as part of our subscription. out of boredom, i started to poke around...and i found *this* recipe. it seemed simple enough and it sounded delicious and so one day, i decided to cook it. ME. cook. i took my time (and ugh the chopping alone took me, like, 30 minutes) and i surprisingly didn't ruin it...and at the end, i had this beautiful, delicious, amazing meal with my wife! it gave me a sense of satisfaction that i'd never experienced with cooking. but more importantly, it made me brave. so i looked up more alison roman recipes on NYT cooking and started to work my way through them. they were all easy to follow, not too complicated, and they always *just worked*.
so what i'm trying to say is this: I COOK NOW. regularly. you gave me the gift of cooking and it all started with the carmelized shallot pasta recipe. i can't thank you enough for this recipe and all the others that i make on the reg. they're always wonderful. my wife is happy. you're the best! <3
before the pandemic, part of my Whole Thing (tm) was that i hated cooking. hated cooking (the chopping, the stirring, the waiting, the inevitable fucking up of whatever i'm making), hated thinking about what to eat, hated grocery shopping. i'm a full grown adult woman, so i had many years to embrace that part of who i was.
then the pandemic happened and there was no one to see, nowhere to go, and a ton of eating to do. we subscribed to NYT because all of 2020 was spent on the internet and we got access to the cooking site as part of our subscription. out of boredom, i started to poke around...and i found *this* recipe. it seemed simple enough and it sounded delicious and so one day, i decided to cook it. ME. cook. i took my time (and ugh the chopping alone took me, like, 30 minutes) and i surprisingly didn't ruin it...and at the end, i had this beautiful, delicious, amazing meal with my wife! it gave me a sense of satisfaction that i'd never experienced with cooking. but more importantly, it made me brave. so i looked up more alison roman recipes on NYT cooking and started to work my way through them. they were all easy to follow, not too complicated, and they always *just worked*.
so what i'm trying to say is this: I COOK NOW. regularly. you gave me the gift of cooking and it all started with the carmelized shallot pasta recipe. i can't thank you enough for this recipe and all the others that i make on the reg. they're always wonderful. my wife is happy. you're the best! <3
+ congrats on the new apartment
What a great post!!! I think Alison brings out the cook in everyone. She really did give you a gift. So glad you let her know.