Flourishing in the Kitchen – The New York Times

Good morning. How are you? I drove out to the woods the other day before dawn and was in them as the sun started its ascent. I walked in silence that was not silent at all: bird calls; wind in the canopy; the splash of my boots in a puddle. I was hungry as I walked but not unpleasantly so. I thought about breakfast possibilities, about scrambled eggs and buttered toast, yogurt with a drizzle of maple syrup, crisp bacon, pickled herring. There I was for about an hour, a child of the city deep into nature, thinking about diners and coffee carts and appetizing stores. For the first time in more than a year, I didn’t think about the pandemic at all.

That was great and I hope you get the same chance sometime soon, early in the morning or late at night, to walk maskless and purposeless, spacing out about food. You could do that on city streets, a beach, a suburban roadway, in the desert. It’s pretty enjoyable.

My thoughts ran to recipes I may cook during…

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