There is an array of amazing work articulating the ways in which the body can/should be understood as a site of knowledge, desire, pleasure, and resistance. Many posit that power and oppression are inscribed onto our bodies, but that we can use our corporeality to resist violence and attain psychic agency. I promise not to quote Michel Foucault or Judith Butler in my inaugural blog post, but I will say this: as someone who has internalized ugliness and beauty, self-loathing and confidence, cultural shame and pride, my body has been both my enemy and my saving grace. And, by extension, my creation and consumption of food has become an important element in disassembling and understanding these dichotomies.
Hello! I’m Yejin, author of this cooking blog and the far-too-exposed-and-vulnerable word-vomit above. I’m a lot of things that are sure to be boring, if listed. What I’m not is a bonafide chef or cook. I don’t make many fancy things, and I don’t always use proper techniques. But I really love to cook and eat. As someone who doesn’t really understand how to have a hobby (without incorporating unachievable expectations of vaguely ‘winning’ something), cooking is the closest thing to an enjoyable activity that I’ve got (unless binge-watching TV counts). Though, to be fair, eating something delicious is kind of akin to my mouth winning a prize, no? You’ll get to know that I’m a pretty high-strung, anxious, and obsessive person, but I’ve found a way to direct these somewhat maniacal energies into something tasty: a weekly menu of meals. Yay for my belly!
Actually, the paragraph above is too reductive. I love cooking, not just because it is a kind of pressure valve. I love the process of preparation, because I can literally categorize everything neatly into boxes (my obsession with categorization and compartmentalization is not always relevant or helpful, in life). I love watching the transformation of a dish’s ingredients. I love being catapulted into a memory by a simple smell. Maybe more important, I adore eating. Food is so fucking amazing. Sometimes, my body doesn’t know how to handle such pleasure, and it produces tears. TEARS. My body can be so dramatic.
So, at least to start, I’m going to post two entries per week: the first will share my week’s menu, along with an explanation of why and how I decided on those meals; the second will feature one particular dish and recipe, and I’ll write about the stuff it brings up, for me. It is totally possible that the format and content of the blog will change (AH!), so please bear with me as I figure it out. If any of you have suggestions on better ways to present the schedule of meals or anything else, please let me know! I’m nothing if not willing to improve myself and the stuff I do.
Without further ado, here’s a list of this week’s meals:
- Broiled salmon filets + jasmine rice + sauteed bok choy in garlic sauce
- Spaghetti aglio e olio + arugula salad with roasted asparagus, fennel, toasted pine nuts, shaved grana in lemon vinaigrette
- Marinated steak burritos (in the style of Chipotle – it’s ok to judge me)
- Penne alla puttanesca + arugula salad with roasted asparagus, fennel, toasted pine nuts, shaved grana in lemon vinaigrette
- Paprika chicken stew + jasmine rice + arugula salad with roasted asparagus, fennel, toasted pine nuts, shaved grana in lemon vinaigrette
- Sriracha and soy sauce baked tofu + jasmine rice + gai lan (chinese broccoli) in oyster sauce
- Margherita pizza + white pizza with speck and sliced onion
I’ll wait to explain my meal selection process for entry #3, since this one’s already long enough to make your eyes cross. Coming up: Recipe for paprika chicken stew + memories of mother.
Before I let you go, I wanted to end the post with this: you’ll learn that I’m simultaneously a person of control and excess. A product of my anxiety, I try to control every element of my life. I am a chronic worrier and over-preparer, and have no idea how people improvise anything (I may have married a jazz musician just to figure that out). Yet, all that control is systematically dismantled and then re-fueled by my excess of feelings, thoughts, and desires. All this to say: I already love you in excess. Thanks for taking part in my journey!
I am so amazingly excited by this blog! I have been waiting for you to start this project and will absolutely make the time between diapers and studies to sit down with a glass of Malbec, and read food with you. Cheers.
Thanks so much for your kind words of encouragement! I am pleasantly puzzled that people are intrigued by my food obsession, and I’m grateful to have a compassionate and enthusiastic community for whom I can write and share my musings. I’d like to share a glass of Malbec, with you!
This is so exciting! I’m looking forward to this journey. xo
I’m excited (and terrified), too! I’ve always admired your writing and your person, and know I can and will continue to learn from you.
I have always been confused and intrigued by your preparedness, lists and schedules you always made! Planning your meals weekly is impressive! And your food always looks and sounds amazing so I am excited you started this blog … I am also a good enthusiast. If you ever need to know how to be the exact opposite of a planner, I can fill you in 😉.
It’s been forever. I had a funny conversation with a friend of mine, today. Apparently, she knows someone who was asked during a job interview, “What makes you weird?” I think my answer would be my obsession with over-preparedness. I would actually LOVE to know how to be the exact opposite of a planner – are you referring specifically to cooking, or just in life? Either way, that mode of being is confusing and intriguing to me, and I know that I could learn a ton from it. Hope you stay tuned!
Ha I meant in life … I now teach classes and 95% of the time I am not sure what I’m doing until I walk in! And even if I did try to plan a weeks worth of meals, I’d inevitably change my mind 14,000 times during the week, thus defeating the purpose of trying to plan. I wish I could plan better! Where’s the happy medium?!