I love learning the basics of cooking such as how to cook soft, buttery eggs or toasting rice with aromatics before submerging in liquid. When we learn foundational methods we develop a language or an instinct or an understanding of what is happening chemically to protein or starch or fat. We become sensitive to texture, timing, taste. We get to intuit the process and manipulate how we want something to develop and that’s magical. I love simple cooking and I love being able to detect all the ingredients in what I’m eating and how it emerges due to heat or fat or spices. Cooking is such a marvelous feat and an overlooked way to meditatively spend your time. I’m making this today, to which I’ll pair with my favorite Sancerre.

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