February 4th, 2023: Greetings from Austin. We had our annual ice storm this week but we are back in the 60s today. Looking forward to getting outside and bike riding again. This week’s issue is a fun one, diving into my attempts to get into cooking.
This is great Paul. I just saw Miles’ thread about cooking and have been wondering what my 2 dishes to learn will be--that’s such a good aproach. I also Ithink about my relationship to work all the time. I’ve also written about it. I’d be curious if you had any prompts or guides for how someone might evaluate their relationship to work in their life. Like, “x# questions to consider to write the mini-manifesto of your relationship to work.” If you don’t have something, would love to jump on Zoom and pick your brain and draft something up.
Food Lab is far and away my #1 desert island pick for cookbooks. Currently working my way through Flour Water Salt Yeast—sort of the Food Lab of bread baking.
The food looks delicious! Super interesting to read about your journey with cooking. I had a similar moment where I realized cooking doesn’t have to be hard. Been looking for a spark to start again so I definitely signed up for Myles Substack!
Daniel Vassalo has also mentioned the advantages of “instant action”. I think I’m going to test it out this month, I think there’s something to it and being a soloprenuer really opens up space to act when inspiration or interest strikes.
Thanks for the Sri Lanka retreat shout out, Paul. Looking forward to hosting like-hearted humans seeking more joy, purpose, and freedom in our relationship to living and leading. Last year we had an Ayurvedic cooking class from a local doctor, though I must say it did not help me get over my own block around enjoying or making time to enjoy cooking (: Good for you cracking into a new source of joy and learning! xx
One more book EVERYONE reading this thread, accomplished or not, should get: Cook's Illustrated The Best Simple Recipes. Fast (under 30 min.), don't require things like Aleppo Pepper, punch significantly above their weight.
Real reason why? These have gone through a Kenji-like process and nearly all have tips on saving time, increasing deliciousness, and/or methods you probably haven't thought of. You really can't do better when you're starting out. Have been cooking with a fair degree of facility for 20 years, and this is the one cookbook that keeps coming out to the counter.
Great start to food! Totally resonate with “it’s not that hard”. I started with the dead simple stuff that is needed every day in India cuisine (rice, rotis, lentils) so I got a lot of reps in. While it didn’t strike me as a passion so I never progressed to the more complicated stuff, it’s nice to be able to cook a quick, tasty meal whenever I want.
This is great Paul. I just saw Miles’ thread about cooking and have been wondering what my 2 dishes to learn will be--that’s such a good aproach. I also Ithink about my relationship to work all the time. I’ve also written about it. I’d be curious if you had any prompts or guides for how someone might evaluate their relationship to work in their life. Like, “x# questions to consider to write the mini-manifesto of your relationship to work.” If you don’t have something, would love to jump on Zoom and pick your brain and draft something up.
Welcome to Team Cooking!
Food Lab is far and away my #1 desert island pick for cookbooks. Currently working my way through Flour Water Salt Yeast—sort of the Food Lab of bread baking.
Good use of the pre-kid time. Confidence will also come in handy when you start feeding solids (or mushes)
The food looks delicious! Super interesting to read about your journey with cooking. I had a similar moment where I realized cooking doesn’t have to be hard. Been looking for a spark to start again so I definitely signed up for Myles Substack!
Daniel Vassalo has also mentioned the advantages of “instant action”. I think I’m going to test it out this month, I think there’s something to it and being a soloprenuer really opens up space to act when inspiration or interest strikes.
Thanks for the Sri Lanka retreat shout out, Paul. Looking forward to hosting like-hearted humans seeking more joy, purpose, and freedom in our relationship to living and leading. Last year we had an Ayurvedic cooking class from a local doctor, though I must say it did not help me get over my own block around enjoying or making time to enjoy cooking (: Good for you cracking into a new source of joy and learning! xx
Food Lab is incredible.
One more book EVERYONE reading this thread, accomplished or not, should get: Cook's Illustrated The Best Simple Recipes. Fast (under 30 min.), don't require things like Aleppo Pepper, punch significantly above their weight.
Real reason why? These have gone through a Kenji-like process and nearly all have tips on saving time, increasing deliciousness, and/or methods you probably haven't thought of. You really can't do better when you're starting out. Have been cooking with a fair degree of facility for 20 years, and this is the one cookbook that keeps coming out to the counter.
Also, Penzeys for spices. They rule. penzeys.com
Great start to food! Totally resonate with “it’s not that hard”. I started with the dead simple stuff that is needed every day in India cuisine (rice, rotis, lentils) so I got a lot of reps in. While it didn’t strike me as a passion so I never progressed to the more complicated stuff, it’s nice to be able to cook a quick, tasty meal whenever I want.