Cooking for One: Fun in the Kitchen

#Mindfulness, Baking, cooking, Creating new recipes, Cultural Practices and Creativity, Favorite Recipes, Friends at Table, Leisure Time, People in Community, Preserving and Breathing New Life into Foods, Reflection and Contemplation, Staying at home 4 Minutes

The kitchen window over my sink gives me great pleasure, because I see beautiful juniper trees, and I’m looking through colored glass!

Every time I cook a meal for myself, I think, “I should write about this in my blog!” It seems like I hesitate to write. I like having written more than my desire to write, sometimes. Two of my favorite pasttimes are writing and cooking. It’s great to share these loves.

Many of my friends love to cook! We used to make it a common practice to take turns hosting dinner parties. Then I moved. Establishing oneself in a new community takes time. Perhaps I don’t know the “right” people for such a thing, but I will keep trying. I love to cook, and I love to entertain.

Many people do not like to cook for themselves. I find it relaxing after a tough day at work. I use my mind in a different way than what I do at work. Music always accompanies my time in the kitchen. Time in the kitchen and listening to music are one of the places and times where/when I find my coziness (Hygge).

Let us begin with breakfast! My morning routine consists of drinking a lemon/olive oil system cleanser. I make it with 8 cups of water, two whole lemons, a dash of vanila, and four tablespoons of good olive oil. I blend it in 4 cups of water, and then I add the other four cups. Strain it into a half-gallon bottle. I drink 4-6 ounces before 30-minutes of exercise while listening to daily affirmations. Then I prepare my breakfast. Pictured here includes homemade granola (I think the recipe is found in a much earlier blog of mine). Some times I like to eat it was plain yogurt and honey, and other times I like to pour milk on it. I’m having this with a frothy coffee that I prepare in an electric milk frother.

The spices in my granola turn the milk a little murky looking, but the delightful flavor and crunch make it great!
This “Dalgona” coffee was made by whipping the instant coffee in two tablespoons of hot water. The middle layer is frothy milk, and the bottom layer comes from the frothy milk and whipped coffee blending.
This breakfast features homemade bread for the toast, peanut butter, raisins, and hemp seeds for added protein. It tasted great with a steaming cup of chai!

Winter drags out, but spring will be here soon, and the weather will be more amenable to having breakfast, lunch, or dinner out on the back deck or the front patio. During the pandemic and working from home, I took many breakfasts al fresco so that I can watch birds. Two rivers flow on the outskirts of town along with a 30-mile long creek/reservoir. That means we have bald eagles flying over town. What a better way to eat breakfast?

Often times, my breakfast may consist of left overs from the previous night’s dinner. I tend to eat anything for breakfasts. My 93 year old mother finds that “really weird” that her daughter eats “odd” things for breakfast. She defines “odd” as anything that is considered a “non-breakfast” item, like what we ate the night before. I have no such restrictions on myself. Lunches often consist of dinner leftovers, too.

This is a black bean burrito bowl. It can be vegan, but I used chicken stock to make the Spanish rice.

With social media, magazines, and cook books, one can always find new recipes. Of course, magazines and cookbooks contain such beautiful illustrations of the process and the final product. I like to read ingredients lists, which I think are there for suggestions, but recipes are meant to be experienmented with and tailored to fit your favorite flavor profiles. Most cooks know what kinds of spices go with specific dishes. I like to change it up sometime, so I will share some of those here, too.

This is a take on Jollof Rice with seasonings given to me by a friend from Ghana! I used garbanzo beans instead of lentils, because I had no lentils in the house!

With the two illustrations of rice dishes, I found these recipes online. Remember, when you cook with dry beans (garbanzo or black), since they are likely not “new crop” means that you must soak the beans to re-hydrate them before cooking. I don’t have access to new crop garbanzo or black beans, so I do soak and rinse before cooking them. Always add boiling water to your cooking pot. It helps the beans maintain their color and it helps them hydrate quicker in the cooking process.

I make the distinction between older pulses (legumes), because I love pinto beans, and I only buy new crop. They do not have to be soaked. Simply rinse and add to boiling water, which makes for a quicker meal. I get my new crop beans (usually harvested in late September or early October) from a farm in Colorado. The variety of pinto beans that I love is called, “vibrant,” and vibrant they are!

Sometimes a simple lunch can be grilled cheese, with marinated cucumbers and red onions with sparkling water.
When my grandchildren visit, lamb, Brussels sprouts, and asparagus are always on the menu. They set the menus in these cases.
This simple supper of tuna patties with homemade tartar sauce and a light glass of buttery chardonnay makes for a lovely meal.

I did not share my recipes in this blog today, because I think it’s fun to explore your own preferred flavor profiles. You likely know that some herbs and spices combine with certain ingredients. For example, I never put green chili in my marinara sauces, but I do add green chili to my bean and corn soups. You figure it out, if it interests you.

I realize that cooking or baking does not appeal to everyone. I present this as something that appeals to me.

Thank you for reading my blog.

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Published by djhbolton

I am a geographer specializing in human systems. My passion is studying underrepresented populations so that I can assist in their integration into the communities in which they live. I studied Human Ecology because it is a wonderful blend of the disciplines of geography, anthropology and sociology. No matter the context in which I find myself, I am an observer of humans in their environments and how the influences in those settings build and nurture sense-of-self, sense-of-place, and sense-of-direction in educational, familial, and community settings. My work focuses on the cross-cultural and intercultural traditions of multi-lingual populations acculturating into their receiving communities and being successful in educational arenas of higher education. This work includes gathering, analyzing, and writing about health, well-being, and environmental/social connectedness in their communities. My research focuses on Minority-majority, rural, Midwest communities. My role as director of intercultural learning and academic success at Kansas State University allows me to discover more about myself as I work with others in their paths to self-discovery in their own interactions with students and families who come from different parts of the country and the world all converging in educational spaces. Recently, I lived, worked and played in Southwest Kansas, a region marked by Minority-majority populations centers (56% – 68%). Some of my research results are used to address poverty, low educational attainment, poor health outcomes, and cultural norms in multi-cultural settings. I work to assure a representative sample for my research, so I engage in multi-lingual research (English, Spanish, Burmese, French, Tigrinya, and Somali). Building trust and relationships is the key to my success as a multilingual researcher. Presently, my research takes me in the micro-communities of populations represented by nine African countries (Eritrea, Ethiopia, Sudan, Kenya, Senegal, Uganda, Ivory Coast, Somalia, and Cameroon), seven Latin American countries, and six Asian countries. Yes, it is rural Southwest Kansas, and many of the densely-settled and frontier rural communities act as receiving centers for refugees and other displaced populations, because of the availability of jobs. I am the recent recipient of National Geographic Society’s Research and Exploration grant to introduce Geographic Information Systems (GIS) to females of color. This inter-generational, intercultural class hosted middle school, high school, and adult females who learned the basics of GIS with a variety of applications from remote sensing to city planning to Google Earth, and to Pokémon GO! By the time the young ladies finished the class, they were able to build cities, map their communities, log trips from their countries of origin to the Midwest. I am in the mid-year of the grant funding, and my target for completion was July 2018. I have new funding to extend this work to new cohorts. Currently, I work at Haskell Indian Nations University on an NSF project: Rising Voices Changing Coasts addressing climate change in Indigenous Coastal Communities in Alaska, Puerto Rico, Hawai'i, and the Louisiana Gulf Coast. I am a mother, grandmother, sibling, friend, banjo player, and a geographer dedicated to studying humans in their environments.

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