Apologies if you find any discontinuities in what follows. Even though it’s only a little over 1,000 words it’s taken me almost 4 days to finish – an indicator of just how crappy things are right now.
When I write about cooking I’m often moved to include a disclaimer, pointing out that this is the exception, rather than the rule, and that most days cooking is way beyond me. So, on the occasional days when I am able to cook, I make stews and casseroles, which can be frozen against the times – most days – when I’m unable to do more than reheat something.
As this is the 7th anniversary of my blog it seemed an apposite time to show why this is.
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A normal cook will belly up to the workspace, sharpen his/her knives, get stuck in, and leave when the prep’s finished and the dish is cooking, at which point it can often be left more or less to its own devices.
For Spoonies – this Spoonie, at any rate – things are very different.
My workspace always has a restaurant-standard mise en place setup – all ingredients and utensils needed are assembled in and around the workspace prior to starting, as it’s the sensible way to go – it means I barely have to move from the spot once I start. Except, of course, when I need to rest.