"I began cooking because I was hungry, and continued because I loved to eat."
The above is one of cookbook author Michael Ruhlman's reasons for cooking. The reasons might seem obvious, but his answers are a little deeper than a paycheck. I'm taking him up on his suggestion to post my own reasons, since I have been making a point to cook more lately.
- I cook as a creative outlet. Not my main one--that's this blog--but for variety.
- I cook to eat a few things better, or maybe just more the way I like it, than any restaurant can make them. No Chinese restaurant stir fries like I do (for better or worse).
- I cook to eat what I want, when I want it. Sometimes I have a craving for fennel. Or tomatoless chili.
- I cook because it's cheap, or at least cheaper than restaurants. Aged beef is a lot cheaper at Whole Foods than it is at a steakhouse.
- I cook because wine is cheaper at home!
- I cook because then I am never disappointed in the service.
- I cook to get a sense of challenge and accomplishment without much risk.
Ruhlman happens to live in Cleveland, but that's not why I read him. Sometimes I need a little inspiration, and the commentary and conversational style of a blog post can often help me see myself cooking a particular meal more effectively than can the ultra-edited format of a recipe in a book.