Heaven sends us good meat, but the Devil sends cooks, so said David Garrick. Well meat or no meat- a good cook will always know how to make you feel delighted with what is served on the table. Even making an ordinary salad taste extraordinary is a skill; a skill I’d like to possess some day. Just to make it clear, it’s not that I can’t cook, but I certainly can’t cook as good as a few people I know.
To an extent, I would say, you need to enjoy cooking more than just ‘liking’ it. Also, you need to have the willingness to experiment, take criticism in the right stride and needless to say, make yourself worthy of earning appreciation. Following someone’s recipe may sound easy, but when you actually get to doing it, it is not a cakewalk. This is probably why I actually understand how it feels when someone cooks something for you and eagerly awaits your reply. I’ve been there and my ears have wanted to hear a few pleasant words. I have, but sometimes, I’ve heard just the opposite of what I’d like to. But after a few errors, I’ve finally mastered a few recipes.
I’ve been cooking a lot of late, been trying my hand at new recipes- some traditional, some not. Somehow, I’ve been enjoying the process so much, that my interest in cooking is growing deeper by the day. And the reason why I developed such a hobby is probably because of all those wonderful cooks around me. My interest grew deeper every time I tasted some new, something different, something so well made.
Every person’s style of cooking is different and well, it’s their own unique style, I’d say. There’s so much you can learn from them. I guess, that’s the only way you can actually come up with a whole new recipe on your own. And yes, I aim to do that someday.
There’s a lot I can say, rather I want to say. But I guess I’ll leave that for a real, one-on-one conversation. To sum it up, I just want to say that this write up is actually a big thank you to all those wonderful men and women who’ve been generous enough to feed me some brilliant food. More than thank you, it’s sort of my way of appreciating them.
