Any of you that have ever shared a table and a meal with me knows that I have a passion for food. There’s something about a kitchen, any kitchen, that takes me to a place of comfort and familiarity.
I’ve found myself in so many kitchens. My own, kitchens of family and friends, church basement kitchens, aircraft carrier galleys, dive-bar kitchens, outdoor kitchens, sailboat galleys…somehow each has a familiarity and ease of use for me and I’m always right at home. Whether I’m doing the cooking, cleaning or serving I’m always happy to be there doing it.
I assume this is how you truly know what your true love is.
This week I’m reading Anthony Bourdain’s Kitchen Confidential and loving every page that drips with his sarcasm, cynicism and his overall unapologetic approach to describing the ins and outs of the industry he’s called home for most of his life. I’ve always enjoyed his No Reservations and am having no trouble at all hearing his voice narrate the words of his book. He writes very much as he speaks; a knack most writers don’t have.
He is also inspiring me to go back to doing the thing I love. I’ve back-seated my hobby and I’m ready to pour my heart into groceries again. Chapter 8 had me snipping fresh chives, basil, oregano and thyme from my previously un-snipped planter to toss with pasta and Picholine olive oil from Australia. Chapter 8 had me smelling the chopped herbs on my fingers and rubbing the olive oil cork on my lips. I HAD these fresh things just waiting for me to get inspired.
So it’s back to a kitchen for me. Any kitchen. With fresh passion and fresh everything else.
