Why I Cook

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Thank you to Swanson and Kitchen Daily for sponsoring this post! I am happy to share more about myself with my readers, and I hope you enjoy reading about why I cook.

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Indian Bitter Gourd/Melon; I took this photo in Souk Al Mubarakiyah in Kuwait. A walk through that market is an endless source of cooking inspiration.

For my husband and I, date night always means Indian food.

I’m not sure why or how is has come to be that way, but that is just the way it is for us. We have a few places where we love to frequent, and a few things we love to order. Sometimes we’ll be adventurous with our choices, but in general, we usually go to a certain place for a certain dish. We cherry pick our favorites like that.

Beef Biryani Stuffed Inside Basmati Rice

Beef Biryani Stuffed Inside Basmati Rice…my homemade version of one of our favorite restaurant dishes.

One date night a while back, we were at one of our favorite places, about to order one of our favorite meals. We’d both been looking forward to it all day. The waiter (who knew us) stopped us immediately after the words left our mouth, saying we didn’t want to order that tonight because it wasn’t the dish we were used to. We asked why, and the waiter subtly lowered his voice, glanced around to make sure no one would overhear, and told us that the chef was “in a mood” and the food was particularly spicy. (It bears noting to mention that the chef happened to be the owner’s wife!)

Homemade Naan

Homemade Naan

We chuckled, said we’d brave our favorite dishes anyway (after all, that’s why we were at that particular place), and ordered our usual. One bite of curry had us both reaching for naan to squelch the heat. We laughed, wondering what had caused this shift in mood, and thinking about how deeply it was reflected in the chef’s cooking.

Homemade Madras Curry Paste

Homemade Madras Curry Paste

I’ve often thought about that particular date night as I cook at home for my family and friends, wondering if my mood is reflected in the dishes I’m serving. Reflecting on all my kitchen memories – trials and errors, successes and failures, new discoveries, willingness to try new cuisines or the desire to make a familiar favorite, making a special dish for the first time, or even just making a comforting pot of tea or roast chicken – it strikes me, and I realize why I cook.

Indian-Spiced Cream of Tomato Soup with Whole Wheat Couscous

Indian-Spiced Cream of Tomato Soup with Whole Wheat Couscous

To reflect me.

To express myself and bring my mood to life. To transform my abstract ideas and feelings into something tangible that you can see, feel, and touch. To bring out the emotion in my heart and the ideas in my head. To give my creativity an outlet.

Bloomin’ Indian-Spiced Whole-Roasted Cauliflower {With Indian-Spiced Bloomin’ Sauce}

Bloomin’ Indian-Spiced Whole-Roasted Cauliflower {With Indian-Spiced Bloomin’ Sauce}

Quite possibly, the same reasons the chef at our favorite Indian restaurant cooked.

And of course the joy of feeding loved ones is a total perk.

I know you probably like to cook too…tell me, Dear Reader, what’s your story?

For seven genius reasons to cook, you can check out the Kitchen Daily “Why I Cook” slideshow here.

Disclosure: This is a collaboration between Campbell’s and the AOL Lifestyle Contributor Network. Compensation was provided by Campbell’s via AOL Media. The opinions expressed herein are my own, and are not indicative of the opinions or positions of Campbell’s.



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6 comments to Why I Cook

  • Gorgeous food! I love Indian food and cook it regularly.

    Cheers,

    Rosa

  • ChefZed

    “To reflect me.

    To express myself and bring my mood to life. To transform my abstract ideas and feelings into something tangible that you can see, feel, and touch. To bring out the emotion in my heart and the ideas in my head. To give my creativity an outlet.”—That’s really nice, Faith.

    And thank you for the great recipes. I will try the cauliflower.

  • Eha

    I have been most fortunate in life to have travelled more than the average. Have eaten in wonderful restaurants, been to many cookery courses/schools and read cookery books rather than novels :) ! So I guess one of the reasons I like to and want to cook is to challenge myself: can I follow a recipe or a way of doing things and come up with something at least edible and at best resembling what I have so enjoyed. If i can share with others, all the better!!!

  • My husband and I love Indian food also. We had it on our second date and still frequent the same restaurant. I am intimidated to try it at home because of all the spices involved. I cook (and bake) because I want to provide my family with healthy food made with organic, fresh, whole food ingredients.

  • I know my mood is always in how I cook or even in what I cook. Any my husband and I are the same way. When we have out date lunch together once a week, we go to the same place and almost always order the same dish because we love it so much! Thanks for sharing Faith!

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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