"The Secret of Cooking"
Did Hamish know? That I have been stuck with this post because I got noticed for no big traffic on Substack and thus
Dear everyone,
A surprise! Rarely any cooking book would start with a quote from "Othello".
But think about it, cooking has been as old as the play, except the fact that classic writing like Othello probably is not in the spinning rhythms of revolutions like most recipes for food did, if not that of extinguishing.
It was a good connection for inspiring me, ever since the first article by Ms. Wilson on WSJ – marvelous, I thought to myself, but did this lady really eat that well with everything she wrote about? – now I got the answer: she does eat well, and she probably also cooks phenomenally awesome! And before she cooks, during the preparation, when the pot is in the stove, after the consumption, and the production of the taste, here are the benefits for the reader.
Moreover, it sounds like her cooking has a special audience that she could share with. At my practice, the answer is always, no-no-no. One simple "no" is enough to kill a good moment for eternity. And I’m expected to get used to it like a cliché, a cue, a catchphrase among all ordinary humans. They look at everyone else like looking at themselves, thinking about they are God’s image. It’s always not the right time. And be prepared after a temporary "yes", as temporary as the "no". Go home very far for a hot shower, and a warm meal? And what’s wrong with that? Nothing. It just bothers them. It's not even because, as importantly as in my preference, health concerns: how it is possible to make a nutritious meal from the ruins or the leftovers?
The "leftover" was just a symbolic mantra that none of my friends would rather me try – would my friends have their dogs try it? – maybe not, unless some friends decided to play their own dog – and the outcomes were tremendously different from that friend to this friend. A leg crush. A face stitch. So, no is probably the healthiest. The safest.
And carrots! There is a long history of carrots about everything if not everyone in the world:
Let me start from Kentucky
(A sweet snappy baby carrot in Meijer, and something called mayonnaise. It looked white and tasted sweet and sour but it was a sign for the locals. What if I picked that pack of hollandaise? It is just a different percentage of milk?)
And then my Japanese girlfriend
(Well, a carrot is an approachable thing, but how about bamboo? Should she really put those two together? To fee the panda with the Japanese worker's salary at the franchised Japanese company in China? And "reconnected" with the modern definition of "traffic"? As far as the price is right)
And my Greek god
(So many carrot-cutting techniques, according to Ms. Wilson: slices, batons, julienne, dice, or roll-cut angles) P.33 (did we put ginger into the grandma’s recipe to make our own?) (but we had the fat earthy winter ones in summer, right?) (those were definitely organic, though)
And at home
(He always purchases a new bag of baby carrots and threw the unopened bag into the trash can – as old as, well, if you don’t speak the right carrot language, you’d better shut the hell up, until he decides it’s time to go again) (before the Japanese carrot skills entwine into the Greek love) (a woman needs her own place – only a room of her own is just not enough)
I would suggest, since the formulated soup base is already more than perfect, so why keep bothering to go beyond routine for food? My cooking is always simple enough. But this "repertoire", if it is made like that, is beyond mild dissatisfaction: it's not possible to tolerate it just because someone is watching and someone else just enjoys being watched with their piece of cake. Even if it's a whole cake, it's from Shop and Save – who is the loach that needs to be coached?
"The obvious way to increase whole foods in your diet is to eat more home-cooked food, whether it's cooked by you or someone else – and to stop fearing food, full period." P.163
"We would be much healthier – mentally as well as physically – if we spent less time searching for perfect superfoods and more time dreaming up an easily made, affordable, and delicious lunch for ourselves" P.165
Maybe it's time to get some supplies of good carrots, even though the optician told me it would be normal to sense the vision changes because every woman changes like that when the PMS happens. Why would she have decided that? Well, it probably wasn’t a secret before we actually did it: exam from Best America and Anna Sui from Costco. How about LensCrafter? My first pair from there got me in the 213 number. Not enjoyable. And after another 18 months of work, well, what are they trying about? They got good connections because they are shit that they know how to abuse?
How to balance, if not how to compete? And because I’m super now sensitive to stupidity. That explains it that I particularly hated to hear son of bitches barking around me because I don't need to "get some knife skills under your belt": We are papyrus while they are parchment.
Well, it’s hard, when I first saw the stunning picks like "Cut yourself some slack". As awesome as the librarian put the printed barcode and due-daye at page 149. And the moment when I reviewed the momentary one-page navigation, with the momentary feedback like, teach yourself to cook with a carrot.
But I can’t stop the appreciation of beauty in the world as much as I can’t stop criticizing the anxiety that our society misleads, or mis follow. Well, it is one of the most adorable cookbooks, even though I’ve never tried anything in the book. And Ms. Wilson intends to make "an Easier Life in the Kitchen", as a Food Journalist. So, everything else I read is simply trying to make my out-of-kitchen life easy, with writing therapy or art therapy. At this moment I even doubted the publisher really must try every recipe in the book before promoting the author’s hard and unique works.
So, after two months, I came back with the Kitchen Projects in my Bookshop: among a list of dates of Substeak Reads! Because, well, the libraries didn’t have awesome cooking books available for the holidays, neither did the downtown bookstores. One of the bookstores in the area seems to look for buyers of the whole asset. It was tough to be adaptive between the formats. It’s quicker to distribute when all we need is a phone app and Starlink. Maybe I’m old school so I thought it would be unique if I tried to actually find the page on the book.
And after that, it’s all lucidized. Into a number. Into a calling. Into an important keyword. Our CEO has power of a good influence with "4 million" in the subject. And of course, the inspiration motivates Lisa’s craving for growing my connections of human care for prosperity in author and creator markets.
It’s amazing to be able to handle a big project like a cookbook! From the first sparkling determining idea to the first draft to the final edit and the final edition of a book, regardless of where those recipes originated and derived. A beautiful book. An awesome book. A deep breath. And long-term sales. Wherever I go, I look for something sincere about us. To see how much we have been marching. So, you can purchase it wholeheartedly and share it like the coaches share with me.
Here is the new category of the Book Lovers Club with Master Cooks, with Ms. Wilson’s book and the book Hamish
witnessed and recommended a success!
Meanwhile, I'm going to discuss the new pick, Bird By Bird in The Club Books of my Bookshop if you've gotten new opinions please message me!
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Meanwhile, if you would like to buy me a cup of 🍵 or ☕ and catch up with all the rest of the updates, you could also support me by accepting my invite to PayPal and spend $5 within 30 days. I'm fundraising for a launching event potentially with a one table luncheon. If you have any good idea regarding the venues or spots, please reach out 🙇 🙋 💁
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And if you like to join my patrons on Patreon by pledging in one of my membership Tiers, we have a mug and a symbol sticker for you for supporting the sales campaign of Book 3 (it's so far a one time reward after three payments). (We have some merch in the Patreon Shop too) Hope you enjoy. Many thanks in advance!
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I’m promoting a new edition of the first book (Kindle and Paperback) Please tell a few friends if you feel like it. Thanks again 📚 and cheers 🪤
And a present for joining the Book Lovers Club with Simon & Schuster!