I get a little itchy if I don’t get to cook.
The way musicians get when you keep them away from a stage, or an athlete when you take the ball away or how a runner will start to chew on the curtains if he can’t get out on the road. Even on the tail end of writing recipes for my second cookbook, like this one, I spend most days cooking in my kitchen surrounded by dirty dishes and half empty bottles of beer. And even though I should be writing recipes for my cookbook, I just wanted to make something that I wanted to make because I wanted to make it. It just happened to turn out photogenic, and so delicious that I wanted to share it with you. It’s an amalgamation of stuff in my fridge as well as half started recipes in my brain, and it also helped me use up one of those half empty bottles of beer I had laying around. And in the midst of cooking three other recipes, this one just took twenty minutes, which is good given the amount of cooking I need to do on a daily basis.
After six hours of cooking, and three rounds of dishes, I feel a little less itchy. But I do need a beer, a full one.