 Much has been written about the burden and burnout we're living with through the global crisis of this past year. I started the week by reading one more piece (did you read this too?) that put another word to the present state: languishing, a sense of stagnation, the blahs that are less intense than depression but far from true flourishing. Cooking is not the antidote to this malaise, but it can offer one opportunity for what the author calls flow — which is what you feel when you lose yourself in the pursuit of something wholly engaging.
I find flow most often right now in playing Mario Odyssey with my 5-year-old, cracking up when we die on tough levels together; and when I'm lucky, in a good sci-fi novel (I tore through this one in two days!). It's harder for me to find that welcome focus in the everyday work of cooking and food prep, but there's never been a better time to seek flow in a springtime cooking project, or a new-to-me recipe — like this skillet ravioli with a simple but impressive mushroom situation. Spring greens are a balm, too; farmers markets are opening. There's a whole world outdoors to inspire our cooking, and I've been looking for an excuse to make Grace's vegetarian Italian chopped salad. May strawberries mean that this stunning beet and strawberry salad is a must-make, as well as Erin McDowell's cobbler pie. When I'm suffering the deepest blahs, this deep-fried sweet potato with miso butter brings me back.
Another way to find that flow is to think of the flavor or texture you most crave, and go on a deep-dive. Right now I crave anything made with sticky rice or its flour, like Alana Kysar's Hawaiian butter mochi, or Amelia Rampe's Filipino biko (the latter takes just glutinous rice, brown sugar, and coconut milk). Thao Thai, Cubby's wonderful managing editor, just taught me that Vietnamese cooks even have a dedicated word — dαΊ»o — for this wonderful quality of sticky, satisfying chewiness in rice desserts.
But maybe the greatest antidote to languishing to try right now is baking, before the weather gets too hot: Open the windows and lose yourself in a baking project. I know the top one on my list by far: Our beginner's guide to the ultimate bread-meets-cute, Buff Bear Bread. (I can't wait to see my kids' reactions!)
What's keeping you in flow, and the languishing at bay? I'd love to hear from you about what's inspiring you to stay grounded and keep cooking. You can always respond to this newsletter or email me directly at faith@thekitchn.com.
Here are a few more good (mostly not-food-related!) reads and favorites from the past week.
Opening the windows,  FOLLOW FAITH
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Sunday, May 9, 2021
Food for flow
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