22 Comments
Oct 8Liked by Hetty Lui McKinnon

Sometimes I'm grumpy at the beginning of the cooking process because I'm tired from the day, but I generally feel better a few minutes in and always feel better once I see what I've made! Cooking is kind in that way!

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I have to agree! That’s me too. Like once we start cooking, the stresses of the day melt away.

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Oct 8Liked by Hetty Lui McKinnon

“cooking is kind in that way” — what a lovely sentiment!

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Agree!

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100% relate to this feeling!

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Oct 6Liked by Hetty Lui McKinnon

I’m with you — I love cooking dinner too. I find being in the kitchen comforting and the process of cooking supper meditative. Sometimes I have music on, sometimes it’s just me and my thoughts, but the best is when Katie’s sitting at the counter chatting. Those times are magic. How do I choose what to make? If there are new cookbooks on the counter I’ll make something from them or I’ll pull a favourite from the list (like you, there’s no room for guilt or shame either on those light/no cook days — it’s all good).

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Thanks for sharing that Kris. I’m glad you agree. I’m all about finding the joy in cooking dinner, even for the simplest meals

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Oct 8Liked by Hetty Lui McKinnon

i’ve always been afraid of risotto — but this is something i think i can try!!! looks delicious

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Don’t be afraid. It’s super easy!! Light too because of all the veg!! Let me know how you go!

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Oct 7Liked by Hetty Lui McKinnon

I toast myself every now and then for all the dinners I have made. Night after night! My biggest is hurdle is what to make.

I wasn’t able to access the lemongrass tofu recipe. Is it free? Because I happen to have lemongrass right now and would definitely make it!

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Also Lynn, I have another lemongrass recipe coming this week!

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Oh, can’t wait!

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Yay celebrate all your meals! Love that.

Try this link / you do need NYT cooking subscription but this link should be free https://cooking.nytimes.com/recipes/1025400-lemongrass-tofu-and-broccoli?smid=ck-recipe-iOS-share

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Oct 7Liked by Hetty Lui McKinnon

I TRY to love cooking dinner but I don’t always. I always have tofu in the fridge because it lasts even if I don’t use it that week. Eat Your Books has been a godsend for using what I have in the fridge and finding a recipe in my myriad cookbooks. I’m a planner—on Saturday I make the shopping list and plan the meals for at least the first three days of the week—my spouse does the shopping. I generally love to cook, but sometimes those weeknights after a long day are a challenge.

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Yes I totally agree! I think be kind to yourself on those days. We don't have to cook gourmet meals every night. I would happily eat white rice with soy sauce lol

Thanks for sharing this Rebecca

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Oct 7·edited Oct 7Liked by Hetty Lui McKinnon

As always, a great post with generous information and recipes. I love being in the kitchen and these past few weeks being off my feet, when I have had to guide my husband who never cooks, it pleases me that I am now able to get back in and cook. I usually plan several days ahead to ensure that everything I need is available, even making a list so my husband knows what we will be eating, albeit every now and again I swap the meals around which throws him. I occasionally use a jar of Arrabbiata or a Curry Paste and we rarely if ever buy takeaway. Like most I have saved a zillion recipes, and am re-building my collection of recipe books, I just can’t help myself, and I have now taken to buying for our grandchildren as well, all of whom enjoy cooking.

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Thanks for sharing Sally! So happy you're back on your feet again. Meal planning is a skill I don't have but I think it is partly because of my job. Also I love to shop everyday for food because the supermarket is my happy place LOL

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I just love to shop!! 😂

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Oct 7Liked by Hetty Lui McKinnon

I love roasting chickens. Recenters my gravity.

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I LOVE cooking dinner! This recipe looks amazing, I will try it this week.

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Hetty, I have always loved your food philosophy but this post really struck a chord! Cooking is such a meditative process, when you allow yourself the grace of enjoying what food gives us. I often despair when I open the fridge and there's little ingredients left and I'm tired but after a few minutes of thinking, a more creative approach to a meal ends up coming through. My partner is a better cook than me but his absence the past few weeks allowed me to reignite my own love for cooking and making food that I really want to eat, and trusting my own creativity in the kitchen.

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