By the time I moved into my first apartment, I can’t say I was ever really daunted by the prospect of cooking for myself. Armed with a variety of secret family recipes and a natural curiosity to explore more exotic food options, I think I had the right mindset to experiment in the kitchen and to discover new favourites.
At that time, as an entry-level employee, without huge responsibilities on my shoulders, I had free time and headspace to play in my first kitchen. I clipped and collected recipes from newspapers, magazines and even the TV Guide, and I slowly built up a repertoire of favourite recipes.
However, in 2005, developing an intolerance to wheat products was a serious game changer as I pretty much had to toss out my recipe book and start over. Regrettably, switching out regular flour for gluten-free flour was not a recipe for success. It’s not always that simple.
Fortunately, at that point, I still had the energy, time and headspace to “play with my food” to rebuild the repertoire.
However, it was around 2012 that I started to feel a certain ambivalence toward the kitchen. Whether it was the faster pace at the office, my increasing level of responsibility, my increasing level of stress or just an overall fatigue about cooking for myself, my interest in experimenting with recipes was on the decline.
By that time, I had developed a pretty decent repertoire of gluten-free recipes that froze well. That way, I didn’t have to cook for myself (or repeat the same meals) every day. As long as these go-to recipes continued to perform well, I didn’t need to stress myself out in trying new recipes that may or may not work.
During my limited vacation time, after enjoying some time to rest and to decompress, I felt glimmers of interest in putting new recipes to the test. With varying degrees of success, I was able to slowly add to the repertoire. Continue reading