Sprouted Spelt Root Vegetable Handpies

Sprouted Spelt Root Vegetable Handpies

Root Vegetable Handpies / Food Loves Writing

You say that you can’t cook; I say, Give it time. I know it looks like people are born with fresh muffins coming out of their ovens, but it’s not true. Everybody starts somewhere. And the first time you try to cook, especially if that first time is when you’re no longer a kid and there’s nobody around to tell you what to do, it’s scary because you don’t know what will happen. Everybody knows this. Most people forget this, but everybody knows this. We all have different motivations for trying something in the kitchen at the beginning: adventure, curiosity, boredom, hunger, need. Whatever yours is, I probably felt it at one point or another. I grew up in a cooking household, the kind where my mom made dinner every night and my grandma’s life centered around what was simmering on the stove. I don’t remember learning from them to love to eat; I think I absorbed it naturally, the way I absorbed language or liking to laugh. Learning to cook was something different, though. Learning to cook took time—takes time—I mean, because, in a lot of ways, learning to cook is something I’ll be doing for the rest of my life.

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Sweet Potato & Potato Pancakes

Sweet Potato & Potato Pancakes

Sweet Potato and Potato Pancakes / FoodLovesWriting.com

Pretty travel pictures, much as I love them, rarely paint the full story of a trip away. Our Maine recap didn’t tell you about the horrible migraine I had our first night, for example, nor about the day we drove a full two hours away from Portland, looking for lunch, only to find three different restaurants closed (all I can say is thank goodness for this coffee shop and its quiche!). The afternoon we flew home from Boston to Chicago, it was after a fast morning stuck in crazy Cambridge traffic during which I had to pee so bad I actually sat there imagining myself getting out of the car, right on the busy highway, to take care of business in the median that was noticeably lacking in bushes or general greenery. (We did finally find a Dunkin Donuts, and even though I had to buy something in order to get the manager to buzz me into the bathroom, I was so happy to enter it, I almost cried.) Sunday night, when we came home, it was after a combined total of 2,000+ miles of driving (most of that driving done by Tim) in the last few weeks, the kitchen had no fresh food but the murcotts we’d kept in our bags with us, and we had a car full of the goods I’m ever transporting, one trip at a time from my parents’ place to mine, to unpack.

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Emeril’s Celebratory Artichokes, Slow-Cooked in White Wine, Garlic, and Oil

Celebratory Artichokes / Food Loves Writing

I wish you could have seen Tim and me in our little galley kitchen on Saturday, October 12, at around 2 p.m. in the afternoon. There we were, side by side in front of the sink, each of us with a plate of slow-cooked artichokes to our sides. Barely speaking, the both of us stood there, rhythmically pulling tender, wilted leaves of artichokes off their softened, deep green bulbs, scraping the flesh with our teeth, oil and juices dripping down our hands and arms and over everything.

“These are the best artichokes I have ever had,” Tim finally said to me between slurps, halfway through his dish.

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