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.
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…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!)
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.
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.
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.
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.