stir-fried bok choy with pan-fried firm tofu in spicy sauce with green onions, served with brown rice.
I made this the other day and while cooking, I became aware of how peaceful the whole process was. This isn’t a new thing. I truly enjoy cooking and baking (although, honestly, not all the time. Especially if I’m in a weird cooking slump.) A time before I lived in my apartment, I wasn’t too excited about cooking. Yes, I cooked and baked, but I didn’t see the joy in it. The value wasn’t there for me. It was either to get it over with to go on to do homework or go out or it was just to feed my hangry attitude (“hangry” = hungry and angry, irritable) after work.
I’m sure chefs know this feeling. It’s this zen-like time in which I focus on what I’m doing and nothing else. I don’t care what time it is. I don’t care about the other thoughts that usually whirl in my mind. Perhaps this is mindfulness or some form of meditation (blogger friend Lu said it’s like “flow” or “the zone”–yes, a name!). It’s the same feeling I get when I finish an art piece, but it’s much calmer. It’s fulfilling in a different way. It all comes in full circle, I suppose, because during this whole process of cooking, everything else seems in place. The tofu finished cooking as I was done chopping up the bok choy or the green onions fit just right… everything feels in harmony. This is most likely why I get antsy when I don’t feel inspired to cook or to cook something new because I just love this feeling. I love cooking. It’s the cleaning afterwards I have problems with :)