Cooking for one

Most people who like to cook will tell you that cooking for one is their least favourite type of cooking. I get that: if you’re a foodie and proud of your kitchen efforts, having no one to appreciate them must be dispiriting.

I am not a foodie by any stretch. I can and do cook, and not just for myself. But I’m not adventurous, and I avoid expensive ingredients especially anything out of season (why pay top dollar for flavourless produce?)

Lately I’ve been trying establish better food habits. I’ve started taking my lunch to work every day instead of buying it, saving probably $200 a month that is going to pay for door handles for my new house on the estate.

In order to establish this habit, I’m removing the impediments to doing it. Which in my case means having things ready to assemble in the morning so I don’t have to think or decide. I have the same thing every day for a week, which means cooking something on the weekend that I can use during the week. Last week it was falafel, made into small flat cakes that I put between slices of a chunky wholewheat loaf spread with hummus to glue it all together. This week, its fried tofu with roasted red peppers, beetroot hummus, and wholewheat ciabatta.

I’ve discovered I quite enjoy this food preparation as one of my new weekend activities. It’s really satisfying having a fridge full of food that’s been made by me for me, and knowing that during the week I don’t have to think about what’s for lunch.

Obviously this approach would drive some people crazy. I, however, am a creature of habit and I value not having to decide over variety. The nice thing about cooking for one is that the only person I have to satisfy is me.