still cooking
By anders pearson 08 Jan 2002
i’ve been pretty good so far. a few more trips to the grocery store and my kitchen is actually starting to fill up. my fridge actually has more in it than just a six-pack and butter.
<p>i’ve actually even been cooking stuff for dinner. on saturday i made Mapo tofu from a recipe on the back of a flavor packet that i bought at an asian food store. Mapo tofu was my favorite dish in china and, happily, the version i cooked myself was probably the closest to authentic that i’ve had yet in the US (except for the time that my friend Cho-nan cooked it for me); every time i order it in restaurants they refuse to make it as hot as they do in Sichuan.</p>
<p>the biggest problem with cooking i’ve found so far is figuring out what to make every night. i think most of the menu determination process is driven by the question “what do i have in my fridge that might go bad if i don’t eat it really soon?”. so for the last two nights i’ve had sandwiches and salad because i have bread and lettuce that might not last too long.</p>