As regular readers of my column know by now, my mother really did not like to cook. She did what she had to do to feed her family. However, at least as far as I can remember preparing meals gave her no pleasure. Nor did she want my father to cook because, she said, he burnt everything. Perhaps he was impatient or perhaps he wasn’t watchful. I don’t know because I never saw him in the kitchen except to mix cocktails.
The only household chore I ever knew him to do was to polish the silver. My mother refused to do that and I do not blame her in the least. It is a dirty, tedious job. My father however seemed to enjoy it. I have a memory of him in an apron made from black and white striped mattress ticking material, vigorously polishing some of the lovely silver items he had inherited or been given by family members.
I on the other hand have always derived great pleasure from preparing food, baking, and providing meals for loved ones. For years I collected recipes. In the 80’s I wrote a cookie cookbook as well as a completely refined sugar free general cookbook with many recipes I had created. In those desserts I used only honey or maple syrup. Now even that kind of baking, along with a lot of other recipes I enjoyed making over the years, is history.
Recently I was diagnosed with a medical condition that requires severely restricting my carbohydrate intake. This has resulted in a major upheaval in both my eating and my cooking. In addition to sugars I have had to stop eating rice, pasta and potatoes. Thus I have had to eliminate many favorite comfort food recipes. I can no longer eat the Chinese fried rice I specialized in, the home fried potatoes or the shrimp scampi I enjoyed making as well as eating.
Then along came some difficult news. This caused a reaction I did not expect. I found myself in a depressed state and developed new aches and pains. I kept asking myself why was this happening? Then I realized I had been limiting most of my pleasure to cooking and eating. This is not to say I wasn’t doing fun things or having enjoyable experiences other than with food, however, I had concentrated principally on food related pleasure. I no longer regularly practiced other experiences I found pleasurable, like playing my harp or coloring.
Pleasure can rebalance the body’s ph and help keep us healthy. So now I am working to discover ways besides eating and cooking to give myself pleasure. In so doing I have rediscovered hobbies from the past like embroidery and begun to watch favorite old TV shows we have on DVD. I am spending more time with my harp, simply playing for the pleasure of it rather than working to learn tunes. I got out my coloring books and blank paper pads and began to color and as well as to draw. As time goes by I expect to enjoy new pleasures as well and look forward to discovering them. Meanwhile I already feel better.



When I was a child one of my favorite occupations was to rearrange my mother’s pantry shelves. I delighted in doing this. It seems to me that I was born with a need to accomplish. In many ways, this has been a source of my happiness and a way of making myself feel good. I can remember when I was a young mother that time spent in the kitchen helped to heal any disappointment or dismay. Baking cookies for my children did wonders for my spirits and helped keep me cheerful. Even simple tasks like the ironing I did then were useful to me in lifting my spirits.


The forsythia is blooming. Its golden flowers brighten the landscape and provide a kind of sunshine even during April showers. Gardening is present in the thoughts of those who do and in the stores as well. Pansies and other colorful flowers decorate the entrances of supermarkets and other stores that sell them. Gardening supplies are piled up ready to purchase. Even though it’s not yet time to be planting, these and other signs of spring hearten those of us who are weary of winter’s drab browns and blacks, bare limbs and withered weeds.
While I am quite fond of them now, as a child I disliked eggs intensely. I vividly remember sitting in front of an eggcup containing a boiled egg and staring at the hateful thing as it grew cold. The rule was that I couldn’t get up from the table until I had finished whatever meal I was supposed to be eating. Sadly, I hated to sit still and perhaps would have been termed hyperactive if such a term had existed then. However, sooner or later I suppose I must have swallowed the contents of the eggcup and been released from my chair. The eating of it is not recorded in my memory.
When spring comes, like the creatures in the woods and fields, I feel as though I am beginning to wake up after a time of hibernation. I want to get out doors and spend more time in the light. I welcome the brightness that comes in through the windows even though it also shows the accumulation of dust that is so easy to miss in the dimmer light of winter. I get out of bed more eagerly, most likely because the sky is brighter when I do. Spring also brings me memories of what it was like for me when I was a child and the seasons were more defined by what we ate as well as what we did.