Everyone is destined to be someone and I am not to be a chef. But I love food. I love to eat. Food unites everyone, literally. There’s this time of the month, two to three days before the 15th or 30th, that I and my housemates usually gather to share what is left of our supplies. A period of scarcity bordering poverty. A time when your budget has reached its tolerable limit. A time for sharing. And we always laugh about it. Abundance is always preceded by scarcity. It’s inevitable. And we still laugh about it.
While supplies last, or shall we say while money lasts, I try to taste “good food”. Good food means it is prepared exhaustively and not commercially in some known or unknown restaurant. But when you’re tired and lazy, you can’t be choosy. I sometimes satiate my hunger with the instant satisfaction from the oily fries and a pretentious meal which nutritional value is mediocre when compared to your food supplement. I suggest you go home and swallow the pill of your choice. Your vitamins. Or your sleeping pills, it won’t matter though. My point is that fast food chains become our refuge when hunger and laziness collide. To cook requires a lot of patience, and good taste. Experimenting is good but taste buds can also experience trauma. We don’t want our friends to eat our food for friendship’s sake. That can be fatal. Kidding.
Today, I choose to eat good food. Of course, prepared by me. Cooking, for an amateur like me, is like experiencing writing for the first time. Your inexperience becomes a great factor. First time experience means “food in danger”. Everyone can be a cook, at least, after you pour that Dead Sea-like broth you made after a multitude of practice. Cooks are made. And I am making one out of me. Hahaha.
I choose to cook pasta. I love pasta. Every time I eat pasta, I feel like I’m a step away from Italy. Italy means gastronomical delights waiting to be relished. Though I have not been there, eating pasta always transports me to this lovely place. My Italy is food and imagination combined. I cook pesto with tuna. It was like six years ago when I first tasted pesto and I realized I love Italy. The feeling was like “unusually and exceedingly peculiar and altogether quite impossible to describe.” There’s a sense of wonder how the mixture of oil, leaves, nuts and pasta could make such a miracle. It makes me utter “bon appétit” a couple of times. And I am uttering one now.
Ms. Ching, a colleague, shared her secret in cooking: to cook an exquisite meal, just mix everything. Well, after tossing everything in the bowl, I toss also all my hopes to be a good cook with it. The first batch is a little bit salty but somehow considerable for someone who's really hungry. The second one is an utter perfection, enough to let me say all the Italian words I know while eating. Hehehe...
Good food comes with a price. And I pay it all while I eat my pesto with gusto.