The Art of Cooking
Recipes paper the tiled countertop, ingredients having been banished to the kitchen table hours ago. “Best Ever Vegan Quinoa Chili,” “Slow Cooker Sweet Potato Chili,” “One Pot Sweet Potato and Black Bean Chili.” I had already dissected each prescription several times, yet I choose to examine them once more because I have convinced myself that I must know—I must know the exact recipe before I begin. Never mind the fact that I had already discounted each for one reason or another. Nonetheless, I sift through the wrinkled pages one last time, hoping for my light bulb moment, but my fingers simply cannot find that dangling chain in the darkness. Growing weary, I finally succumb to the lack of certainty and begin. Setting the recipes aside and restoring the ingredients to their rightful place, I carefully pare and dice the sweet potatoes, skillfully mince a few cloves of garlic—in my food processor, and quickly chop a single onion before it can render me blind. Into my four-quart p...