Today marks the start of my cooking again for the first time in…likely, months, if not longer. I’ve needed to begin learning (and practicing) again. One of the few things that I actually know how to do without any help (and have done relatively frequently) is tabbouleh. There’s that, cornbread, and various salads (mixed green, Waldorf, fruit, bean, etc.), that I can remember offhand.
Because I have a tendency to be overly cautious (verging on paranoid) about kitchen hygiene, I’ve been hesitant to prepare things containing meat…particularly poultry. For about as long as I can remember, we’ve had stomach trouble from various…sources. Which I won’t name. What I can say is that growing up and eating other people’s cooking (outside of my immediate family) has frequently and repeatedly resulted in food poisoning.
However, I still do appreciate some meat, as versus going totally vegetarian. (I just am not a person to think of meat as always the core of a meal.)
I know that I have done ground turkey before, as a flavoring for stir-fried long beans…I also would be partial to beef, lamb, and fish. I think I can remember also making won ton with pork and shrimp, which really wasn’t that bad, even though it is most easily mixed manually. The other option is humanely-raised organic chicken, though I’m fairly certain that this will be a treat rather than a mainstay, at least until I can get used to working with meat.
I mean, I’m a type of person who would cut my nails short (which is almost a practical necessity in my line of work anyway), wash (everything) frequently in soap and hot water, and use a nail brush after working with poultry…
Otherwise, I’m most likely to do stir-frys with various mushrooms, and things like summer squash or fresh string beans or bok choy or choy sum. It really would be great to be able to do mushroom chicken; like Criminis or white mushrooms, zucchini, crookneck or Patty Pan squash, and chicken breast.
Now that I think of it, I’ve also done some work with baking sweet potatoes, Russet potatoes, and winter squash, which isn’t really difficult (other than cutting the squash in half, which can be hard).
Oh hey — and there are also the miso soups that I’ve done in the past. Because there have been Prop 65 (carcinogen) warnings plastered on dashi iriko (tiny dried fish used for stock) in the recent past, I haven’t made it in a while. I’m not sure why the warnings are there sometimes and not others, but I’m waiting for a cleaner harvest.
Also, there is hiyayakko (had to look up the name), which is basically just cold silken tofu with dried seaweed (nori), bonito flakes, green onion, grated ginger, and shoyu. I also read (at justonecookbook.com) that mentsuyu can be used (men = noodles; tsuyu = the strong sauce sometimes put on top of noodles [this is sold bottled]), although I kind of can’t believe I was able to translate that out, having never seen it before. Japanese lessons must be working.
I’ve just found myself a bit upset over being dependent on others to bring food for me, but since I am graduating, I don’t have to deal with University or GPAs anymore, and have time to devote to actually living instead of just studying. That is, I’m transitioning into a phase where I’m beginning to take care of myself, rather than letting family take care of everything for me. I think it’s important.
Today D and I took a ride to the produce market so that I could get ingredients for the tabbouleh. While I had a few free hours alone, I basically made it and cleaned up everything.
Right now I’m not sure whether to focus on the job search or cookbook browsing, the next time I go in to work. I’m not certain what the different subdivisions of the 641.5s (cookbooks) represent yet, either. However, I just found a map of the 641.5 divisions at LibraryThing! AAAH!
It looks (from that page) like the “Melvil Decimal System” (which they show) is a public-domain and early version of the Dewey Decimal System. Not equivalent to the current Dewey Decimal Classification (DDC) version (which they say is copyrighted by the Online Computer Library Center [OCLC]), but close enough.
I’m also getting to the point of being creative with my creativity. By that, I mean that I realize that I could direct my creativity into areas that could help me survive, like into work as a Librarian, or into cooking. For a while I’ve had an identity as a creative person, but I don’t really know if channeling that creativity into arts and crafts is serving me, in the long run.
Of course, though, making my own jewelry and clothes does give me a sense of control over my presentation, which is obviously very important. That’s especially so, as I have had stretches of time where I loathed and had anger towards almost everything that fit me and was in a gender deemed “appropriate.” So…maybe jewelry and clothes-making, I can keep. That does serve a purpose.
It also depends on whether I end up becoming a Reference and User Services Librarian, or a Cataloging Librarian. They’re way different paths. Right now I’m aiming for a Cataloging position, but I’m not sure as to whether I can even become a Cataloger in a Public Library system, fresh out of Library School (or if I’ll need to log hours as something more like a Reference Librarian, first). I need to ask a particular co-worker about that.
Still don’t know what to do, tomorrow. I guess it depends on how much time I have free, and whether I feel like browsing job ads or looking in the stacks…