less meaty issues

The wedding is over. The honeymoon is over. And I find myself readjusting to a new rhythm of life, perhaps more traditionally known as practicing my “wife skills”.

Since indoctrination by Pollan’s Omnivore’s Dilemma and realizing that forever eating Trader Joe’s freezer, or food carts/take-out, or salad and baked fish, was neither sustainable nor satisfying, I’ve been thinking a lot about what it means to eat well and cook well, especially in light of the fact that I’m now cooking for a little family of two.*

I’ve been both appreciating and thinking critically about the way I ate growing up.** Plenty of stir-fried green vegetables, hearty soups, white rice, tofu and a little bit of meat. Most Chinese cooking use vegetables and tofu as the central elements—and meat serves more as a flavoring ingredient. Yet somehow in this country, Chinese food has been reduced to a plate full of deep fried chicken served on white rice. And while my favorite meals will probably always be the ones my mother cooks, I’m learning to venture nutritiously and flavorfully beyond oil and salt, and a bit of soy sauce and sugar.

In any case, I was pleasantly surprised a little while ago to see a NY Times article highlighting the fact that we eat way more meat than we need to. Thinking about the nutrition of my childhood, and what makes my body actually feel good after I eat, I completely agree with this.

Furthermore, of late, I’ve been feeling that meat/seafood-centered cooking can be downright boring. There is much more to be experienced in the land of culinary than a huge chunk of chicken smothered in sauce, with a side of potatoes and steamed vegetables. It’s been quite fun to discover the different flavours obtained by blending different spices, vegetables, beans and tofu. I don’t think I will ever actually become vegetarian, but I really appreciate the richness of cuisine without meat.

So here begins a new daily delight with the tangible (and edible)! There is something very enjoyable and meditative about eating food that you have carefully prepared (though having someone else to share the food with is integral to that enjoyment).

~

Yet as much as domestic matters and managing an apartment can easily and comfortably occupy my mind for days on end, there’s a deep itching inside me to pursue something more. And yet I don’t want to end up chasing after personal glory and societal acclaim, which I can sense is a desire in me. As C.S. Lewis noted in the Screwtape Letters—when we think we are finding our place in the world, the world is actually finding its place in us. Let’s hope that if given an option, I would choose to be unnoticed and humble rather than praised and proud.



* Clarification: I only cook half of the time. My dearly beloved husband has been wonderfully egalitarian about chores :)
** It’s amazing how much the food habits of our childhood impact the way we want and expect to eat today. This was clearly evidenced and experienced upon my drooling reaction to trying cream cheese and bagels for the first time in middle school to my disappointment and perplex with why people didn’t share their dishes in restaurants.