pranzo in studio
There are many things I would like to improve in my life and I guess that small steps are better than huge and forever procrastinated big projects, at least for me.
I am trying to focus but worries from my work desk keep popping up in my restless mind that I would like to shut them up momentarily.
Probably that is why cooking is fascinating to me, because for a few minutes or some hours I just focus on ingredients, tools and actions while dreaming of a possibly edible and sometimes flavorful outcome.
Yet I must admit that sometimes lately (that means in the last decade or so) I have been far too lazy to cook and I indulged in horrible ready meals, that not only cost a fortune, but taste relentlessly the same all the time.
I am always wondering how the food industry manages that. I have been preparing the same muffin recipe for ages and I cannot recall a single batch being exactly like the other (circumstance that is at times highly appreciated and other times is instead bitterly regretted).
I am trying to revolutionize my whole eating patterns and introducing freshly prepared food even in my office, oh dear. Office cooking has intense restrictions: first you wish to have something possibly very little smelling. After lunch break, work resumes and I cannot have clients or coworkers coming over and commenting on my meals. Secondly, food has to be ready in no time. I am not so fond of spending all the lunch break cleaning, prepping, cooking, eating and washing.