I love to cook for big groups of people. It’s something I just love, what can I say?
Maybe it’s because cooking is one of the most sensory of the tasks of our lives: cut tomatoes. Cut six kilos of them. Keep your fingers out of the way. Cut onions. Cry at the doorway. Come back and cut some more.
Cooking on Sundays is smell, taste, organized work. I line the vegetables up in the order they need to be cut. I set a timer and go as quickly as I can. Later I slow down and go carefully. Seeds in hot oil: Fennel, coriander, cumin, mustard. I add turmeric and a spice with the magical name of Kitchen King. Suddenly, the kitchen is alive with fragrance, with memories of jungle days.
Abundance. We have enough and plenty to share.
Holy work. I couldn’t do it if it wasn’t art. But every color, every texture, truly is beautiful. It’s holy work to cook for others. Before anything, God is Creator. Whenever I respond to what God has made, I feel as though we are in an act of making something together. I appreciate this, I whisper. I like what you have made. Especially purple cabbage. Especially the glorious tomato.
Holy work is always messy. True holy work, that is.
So there are stacks of dishes. There’s a chunk of dhal that has spilled on the stove and is blackening at an alarming rate. And there are friends; here they are helping, here they are chopping, creating, we are making things together. We are saving the sambar from burning in the pot by ever more ridiculous and ingenious methods. I am asking Sonal to make the chutney because hers is the best. Keren is cutting a mound of cabbage that nearly engulfs her.
And then somehow, it all disappears. The two rice cookers are empty, the giant pot is being scraped, the salad is long gone. People are walking around with the food we made in their bellies. Fed. I love it. What can I say?
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