On breaking up with perfectionist cooking

Embracing newer, softer standards for feeding myself

Hi all,

I took a break from the newsletter last week because 1) I was working overtime to submit a big first chunk of my cookbook(!) and 2) I had 48 hours of food poisoning (the fever and fatigue kind, not the barf and diarrhea kind—somehow can’t decide which is worse). I apologize for the interruption in the #content, but I am back now.

Being deep in book mode has forced me to crystallize a lot of the core beliefs I’m trying to convey within its pages. Recently, I’ve been thinking about the idea of good days and bad days as they pertain to one’s mental health and life in the kitchen. I wrote this down in my notebook recently:

“On your good days, you want to set yourself up for the bad days—having a stocked pantry makes it possible to whip up something that still makes you feel good when you’re feeling down, because depression is not linear.”