I had an existential moment in the kitchen last week to help me disengage with the world for 6 hours while I made a sandwich – I couldn’t think of a better way to reaffirm the goodness of life.
I love this SO MUCH. And this quote: “Anxiety wakes us up from being absorbed in the world so we can decide how to cope with daily life.” Now that’s something to contemplate as someone who struggles with anxiety! Thank you.
I'm so happy you enjoyed this piece, Karen - I always find so much to think of when I read existential writers from another era! In many ways, we deal with anxiety in the same way - you with the camera and nature, and me with food and cooking (although I also enjoy the camera and nature walks I take)...
What a delicious way to lose oneself, if only for a little while. I am interested in your focaccia method, as I have run into the issue of a too-browned top. Will give it a go!
Thanks for reading, Domenica. Reducing the oven temperature after 15 minutes and going for a longer bake makes a huge difference - I hope it works well for your next focaccia.
I've never pickled onions in the way you describe. They sound delicious. And I'll take a bit more care when I next prepare a sandwich - there's something rather special about taking time with these things.
I love this SO MUCH. And this quote: “Anxiety wakes us up from being absorbed in the world so we can decide how to cope with daily life.” Now that’s something to contemplate as someone who struggles with anxiety! Thank you.
I'm so happy you enjoyed this piece, Karen - I always find so much to think of when I read existential writers from another era! In many ways, we deal with anxiety in the same way - you with the camera and nature, and me with food and cooking (although I also enjoy the camera and nature walks I take)...
Thanks for reading and contributing.
Absolutely. I used to do this with art too, mostly that no one sees. Last night I played with watercolors for a bit and it felt great!
Oh, my. Hanging out with you in the kitchen by reading your odyssey was the perfect escape for me, too. Thank you for slowing me down, Jack.
Thanks, Mary...believe it or not, I often thought about you during this odyssey; it felt like the kind of existential experience you would enjoy!
TOTALLY.
What a delicious way to lose oneself, if only for a little while. I am interested in your focaccia method, as I have run into the issue of a too-browned top. Will give it a go!
Thanks for reading, Domenica. Reducing the oven temperature after 15 minutes and going for a longer bake makes a huge difference - I hope it works well for your next focaccia.
I loved reading your kitchen odyssey! And the sandwich looks scrumptious. (Also, yay, heidegger!)
Thanks for reading and contributing, Nynke...and a definite yes to Heidegger.
I've never pickled onions in the way you describe. They sound delicious. And I'll take a bit more care when I next prepare a sandwich - there's something rather special about taking time with these things.
Thanks very much...and sourdough focaccia does sound delicious!