In the spirit of ‘Foodie Confessions’, I’m going to be completely honest with you. I haven’t thought much about food for the past few weeks. It was difficult to think about cooking when all my brain wanted to do was think – and talk, and write, and occasionally rant – about Brexit. I did try to think about how I could work it into an article – a ‘post-Brexit brunch’, maybe? But then I abandoned that idea in favour of checking BBC News every five seconds and maintaining a constant low level of dread.

Then, once the shock and subsequent heartbreak had sunk in a little, I moved home. I don’t know if it’s just me, but I actually find it much more difficult to cook at ‘home’ home than I do at Uni. I mean, yes, we’ve got more utensils and important things which should be useful. And yes, everything actually works, and you don’t have to struggle with the oven for a good hour before you need to use it. But that’s all part of the fun, right?

So, given the current situation, cooking has been driven from my mind somewhat. Also, the whole ‘moving-home-for-summer’ debacle means that I’m not physically with my housemates – I’m struggling with the separation, I have to say – and so my ready-made food critics have abandoned me. It’s not quite the same cooking for my parents. They have a lot of ‘helpful advice’ and they hover a lot more. They’re a lot more interested in exactly why I’m doing whatever I’m doing, and on exactly what recipe I’m following, and oh, I’m writing about it? That’s interesting, why exactly am I doing that?

In fact, the only thing I’ve ‘cooked’ this week has been pasta. Fair enough, it was pasta drenched in pesto and served with spinach and tomato, but it was still pasta, so cooking might be something of a strong word. Instead, I thought I’d list the 3 main issues with attempting to make anything in my home kitchen.

  • Everything is very clean. I’m sure that theoretically, this is a good thing. It’s probably great for my overall health, etc. etc. But it means that when I spill something, as I’m prone to do, it’s immediately noticeable. It’s off putting.
  • Everything has a set place (which has always changed since I was home last.) Again, I’m sure that theoretically this is a great idea. In practise, though, it’s just quite intimidating. Where does this particular brand of scissor live? Is it drawer 1 or drawer 2? Who knows?!
  • There’s too much choice. There just is. It’s a little overwhelming.

Despite these challenges, I’m going to struggle through. By next week, I’ll have ‘mastered’ the system and be ready to attempt a proper recipe. Watch this space.

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