We celebrate a birthday with a good meal, we console one another with a box of chocolates, we connect over a cup of coffee. It is as if there is an intrinsic connection between our heart and our stomach. We could go on and on with the number of phrases that link these two, so I know I am not profound nor the first to assert this statement.
However, in past weeks, I have realized a few things about myself in regards to this phenomenon. I realized that with my different emotions from being really happy to being extremely sad, it greatly affects my desire and what I cook. Here would be a good scale to figure out what kind of mood I'm in, based on what I cook
- Really happy, joyful exuberance = make a dessert and share it! (bring it to the office, share with small group, have people over, etc). This is me when I'm contentedly happy and the world seems good again.
- A good or just normal day = dinner can range from ordinary (mac 'n cheese + dijon mustard + tuna over wilted greens) to fun and playful (shredded brussel sprouts with hoisen sauce and a poached egg).
- A bad day = pasta + sauce; frozen pizza;
- Extremely sad, stressed, or worried = no eating involved but rather fasting and praying (and normally many tears involved and some of the crying where you struggle to breathe in parts and make that little 'uh-uh-uh' sound).