rage baking and cooking therapy

It was about 2pm in the afternoon when I received the email that put me over the edge. The frustration of weeks of working from home, increased work load, contractors arguing about simple requests, and a lack of sleep came to a boiling point. At this point I had been getting testier and testier. My tolerance was on vacation and my fuse was awfully short. Before writing a response I would regret, I shut my laptop, uttered a few words (only the most respectful and PG about my feelings…), and walked away. I needed space. I needed space from work, from thinking, from responsibility, and from my own mind. I walked into the kitchen and saw the mixer and one of my cookbooks. I decided to rage bake.

When I say rage bake, I mean baking to let off steam. I am thinking about putting all of my anger into crafting some decadent, delicious morsel that can bring a glimmer of joy into my current overly dramatic, angry world (I have also since learned there is a cookbook called Rage Baking, and I am not referring to it with my rant in this post).

Give me muffins or give me death… or something like that.

I decided to make some strawberry muffins. I love strawberry muffins. I actually love all muffins and would be doing a disservice to other types by limiting my praise to the strawberry variety. If somebody could find a way to have muffins be to healthy eating the way kale is… take my money. These muffins turned out so well for my first time making them. The recipe was so simple and that made the end product all the better

I have found that baking and cooking are therapeutic ways to work through frustration. The precise measurements in baking can make it an easy way to shut off the thinking in your brain. I just do what the directions tell me and turn this flour into something delicious. I also love general cooking because the instant satisfaction can take you from a place of frustration to a place of joy, reveling in the fact that you just made something that tastes so good.

The flaky salt on top just put them over the edge.

My wife recently made these incredible Brown Butter and Toffee Chocolate chip cookies (Thanks for the inspiration Rick: https://www.bonappetit.com/video/watch/from-the-test-kitchen-rick-makes-toffee-cookies). Ours did not come out quite the way they do in the video, but ohhh boy did they taste incredible. We realized the importance of gifting some away when we ate through a quarter of the batch before we knew it. I would like to think of that as bettering the soul, more than your heart health…

We have this unfortunate situation where we have no yeast. Because of this I need to make a sourdough starter. Until I overcome my fear of sourdough and just do it, I have been finding recipes that do not require yeast. So recently I made Irish Soda Bread and garlic flatbread. Both of these came out really tasty and have been a great supplement to our meals, or just a straight snack. Also, in case you haven’t graduated to next level living, heat your Irish Soda bread up in a pan with some grass fed butter. That bite is living your best life, FYI.

I will keep you updated on the sourdough situation. I am basically a coward who hasn’t let the words of his friends sink in when they tell him “it is not that hard.” So, stay tuned on that.

In the cooking world, I made a killer pasta with Vodka Sauce the other night (Thank you Molly Baz: https://www.bonappetit.com/video/watch/molly-makes-rigatoni-with-vodka-sauce. What amazing flavor from such a simple recipe. You all should do it!

For Easter, seeing as nothing is conventional about Easter this year, I made pork carnitas (Rick Martinez again: https://www.bonappetit.com/recipe/double-pork-carnitas). These made my wife, who is not a pork person, say “Ben, these are soo good.” #Winning.

I cheated and used store bought tortillas and salsa verde. 😦

I have been doing a lot of the Bon Appetit recipes because their youtube channel has helped get me inspired about cooking again. I recognize that many of these recipes are not healthy, but that comes back to my goal of moderation and keeping a food diary. If I can eat good food that makes me happy and helps my spirit, while consuming it responsibly, and while taking care of my body, why not? Even with these meals, I am working to balance my macronutrients, get a balanced diet in, and maintain a calorie deficit.

These have helped me. Cooking and baking has become another calming outlet for me when not all traditional outlets are available. You should try some of these recipes and let me know how they go. Does cooking and baking help you? I would love you you to leave some suggestions of recipes, cookbooks, food blogs, or chefs that I should check out.

Ohhh, and what is next? Well, this week I will be going for this crispy roast chicken cooked over potatoes by Chris Morocco (https://www.bonappetit.com/recipe/cast-iron-roast-chicken-with-crispy-potatoes). I will probably mix it up and make it my own in some ways, but the though of cooking the potatoes under the chicken, thus getting all that flavor, excites me. Anyway, stay safe out there and keep in touch.


2 thoughts on “rage baking and cooking therapy

  1. Pingback: weekly reflections: 5/18 – 5/25 – a better ben

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