In typical February fashion, my cooking didn’t go as planned and there was hardly enough time for what did. Earlier this year I decided to work toward a more plant-based, vegan-ish diet, and Yogurt was left in the dust, due to its inherent nature as a dairy product.
I should have more to say, but I don’t. February has always felt like a transitory month. I’ve had a lot of headaches, real and logistical. I read a lot this month, and I cooked a lot this month, and I tried many new foods this month. That’s probably part of it: transition into a version of myself both more and less like who I was years ago. When I was 10, I could finish a book in a day, and I never dreamt of eating rice. I’m not sure what my motivation was. I was afraid of the possible texture, I think. Reading cookbooks has let me grow softer with my fears. When Samin Nosrat described tahdig in her recipe for Persian-ish rice, I thought it sounded like something I’d like, and if I didn’t at least no one would be the wiser. So I made it, and it was delicious, of course.
Finishing Salt, Fat, Acid, Heat helped me link my love of reading and my love of food in a way that other cookbooks really haven’t before. On an episode of Julia Turshen’s podcast, “Keep Calm and Cook On,” that featured Nosrat, the two discussed their backgrounds in poetry and literature and how that’s affected their approach to food. It was inspirational, and made sense; Turshen and Nosrat both write so lyrically. That’s what I want when I read about food. That’s what I’d like to work toward.
It’s not that that’s missing from Yogurt, obviously. It’s just that, this month, it was harder to limit myself to just one core ingredient when there were so many other tastes waiting for me.
Book: Yogurt, Molly Yeh (Short Stack Editions)
Recipes made: 5/20