When the pandemic started, I had a to-do list: getting in shape, reading more, and becoming a better cook. Yet, months later, I found myself passing time by buying fast food take-outs. The healthy labels got replaced by Subway bags.
One day, I decided to stop being a sloth and learn to cook. I watched YouTube channels including Maangchi and Chaplin’s Classics and bought new knives on Amazon.
Now, months into cooking, I find that cooking has become a hedge against the constant blue light exposure of working from home. Whether I’m choosing groceries at my local supermarkets or setting up oven temperatures, the process of cooking forces me to be patient and live with results that aren’t always up to par. It’s a reminder that, in the era of instant gratification, the journey can be more important than the result.
