5 Rules To Keep Me Cooking

My "no-think grocery list," perfectly scrambled eggs, and the best corn I've ever made

Taylor Swift was incredible. Life changing? Perhaps. But as badly as I wanted to stay in that “Lavender Haze”…. the “Afterglow” couldn’t last forever. Monday came again. For anyone else currently looking for a job, I don’t have to explain to you how demoralizing this market is (if any non-agency company is looking for a creative strategist, HMU!). For those who don’t have to face this unique hell, I hope you never have to!

In the midst of my emotional denouement, I’m LIVING by these rules to keep me inspired, keep me cooking, and make me happy:

1. Making (and eating) breakfast.

Breakfast has always been a tough one. I’m told that black coffee doesn’t count. The only thing that helps is making a really delicious meal so that I’m motivated to eat it. My favorites include:

Perfectly Scrambled Eggs w/ Cinnamon Toast (or local pastry)

MANY will claim the title of “Best Scrambled Eggs.” Some say the key is low and slow (I do love this method), while others prefer the drama of high heat. But what if I want the convenience of high heat with the soft curds of low and slow??? See my solution below:

1. Lightly toast a piece of bread. Butter generously. Add more cinnamon and sugar than you think is necessary. Place under broiler - keep an eye until bubbling. Remove and set aside.

2. Heat a small pan on high heat. Crack 2-3 eggs in a bowl and mix thoroughly with a fork or whisk. Add a pinch of kosher salt and some shredded cheese. Mix well. Cut two small cubes of cold butter and set aside.

3. Once your pan is so hot that you can barely hold your hand above it, add 1 tbsp of avocado oil (or any oil with a HIGH smoke point). Add egg and cheese mixture to pan and stir continually for about 1 minute, or until curds start to form.

4. Slide pan off the burner while continuing to stir the egg mixture. Add the cold butter and continue stirring until eggs have formed curds to your desired consistency (longer for firmer curds, shorter for soft).

5. Add more cheese on top and a generous amount of black pepper. Serve with toast (or local pastry).

GLOOP!!!!!

This chia seed pudding-meets-overnight oats-meets-yogurt parfait *actually* gets me out of bed in the morning. I wrote the recipe here!

2. Stocking (and restocking) the right tools.

These tools may seem humble, but they are MIGHTY. And super annoying when they don’t function well or you don’t have them on hand.

Quarter Sheet Pans

My Great Jones “Little Sheets” function as everything: serving platter, mise en place surface, TV dinner trays, etc. Plus, they’re great for roasting veggies!! I cannot have too many.

Microplane Graters

I’m sure you already have one, but just a reminder that they can dull, so you probably need another. Maybe this one??

Can Opener

I didn’t realize I had such strong opinions on can openers until I had to use Katie’s while making beans ‘n greens for us. It was like a freaking battle just to get an opening big enough to get the goods out — not to mention the health hazard of the jagged sharp edges it left behind. If you’ve been impacted by similarly subpar can openers, you need this one.

3. Relying on my “no think grocery list”

Meal planning without motivation is the WORST. So I don’t really do it. But I DO want my fridge stocked and ready in case I feel any sudden inspiration. So I keep these staples on hand knowing I can make meals like Daddy Pasta, Beans ‘n Greens, Peanut Noodles, Soy Marinated Eggs, Miso Salmon, and more (and here is my advice on where to get these things for maximum quality for cost!):

Produce:

• Curly kale

• Red cabbage

• Sweet potatoes

• Carrots

• Cilantro

• Lemons

• Limes

• Fresh ginger

• Fresh garlic

Canned goods:

• Chickpeas

• Great Northern white beans

• Tuna

• Full fat coconut milk

• Peanut butter

• Tahini

Dry goods:

• White rice

• Barley

• Pasta (any shape I feel like)

• Pistachios, cashews, or almonds (whichever is on sale)

• Chia seeds

• Instant ramen noodles

• Annie’s Mac and cheese (white shells only)

Frozen:

• Peas

• Broccoli

• Salmon or cod

Dairy/non-dairy:

• Eggs

• Greek yogurt

• Oat milk

• Parmesan

• Extra-sharp cheddar

• Butter

Other:

• Rotisserie chicken

• White miso paste

• Tortillas

4. Sharpening my knives:

Please. PLEASE. Just have one good knife and keep it sharp. I use a Whetstone and go by this YouTube tutorial:

5. Trying new things:

I’ve been seeing this corn rib trend everywhere. I was skeptical. It’s just like…. smaller corn…??? But with a dipping sauce???

WRONG! It’s DELICIOUS. The smaller pieces give more surface area for the kernels to caramelize against the hot pan. It’s easier to eat, yes, but the cooking method lends itself to a depth of flavor I did not expect. I used this recipe from Bon Appetit, but switched up seasoned butter to something simpler:

• Butter

• Hot honey

• Apple cider vinegar

• Salt

• Smoked Paprika

I hope at least a few of these ideas (and opinions) make your kitchen an inspiring place to be, especially if you’re experiencing a “Cruel Summer” or you just can’t muster the energy.

Happy eating!

Mary