I'm slowly learning how to cook and understanding how satisfying it can be. I've never been afraid of knives, and watching Food Network, along with cookbooks have given me a proper understanding of how you're supposed to be doing mise en place without slicing off a finger. Worst Cooks in America has been particularly helpful, lol.

For Thanksgiving I went to my aunt's on Wednesday to help her and we prepared the stuffing, sweet potatoes (not the crazy sweet marshmallow one, but nutmeg and lemon), and baked apples which requires coring every apple, in a five hour stretch. I took on the majority of the knife work, and was very proud to only come away with two minor nicks. It was an excellent exercise in basic skills which is where everyone should start with a more experienced chef to supervise. I was just happy to be her sous chef.

This is not to say I'll be quitting my job for a line cook or busboy job anytime soon, but just getting my head and counter space around what's possible with minimal effort is the key to healthier cooking efforts which are sorely needed. I still have to move the microwave off the counter for more than minimal chopping, and need to learn my stove's heat levels (the burner turns off randomly at low heat so there's no such thing as a simmer unless I want Con Ed called for a gas leak) but hey, that's NYC kitchen space and equipment limitations.

I think there's more experimentation in my future when I can plan out the nights I have time to cook, adjust the recipes for smaller portions, yet have full flavor. Thanksgiving dinner was amazingly delicious and worth all the work, and someday I'd like to be able to produce that kind of meal when I come home every night. I'm getting there.