The Dish of Sisyphus
The ceaseless task of eating and a recipe for apple cake.
I’ve been thinking a lot about food lately. Feeding oneself is not always an easy thing to do, and food shortages and rising prices aren’t making it easier for anyone. There’s a Sisyphean endlessness to it all. The body never stops demanding nourishment. The boat is against the current.
There are some days when this is a source of great frustration to me. Sometimes, the idea of chopping yet another onion – how many onions does one chop in a lifetime? – fills me with dread. I scowl into the fridge and glare into the cupboard. The longer I stare, the hungrier I get, and the less likely it seems I will be able to make anything satisfying from the ingredients available.
It can be easy to get bogged down in the rhythm of it. The week starts, we fall into step, we make the same meals. In some ways, the routine is soothing. Each weekday starts the same: porridge with tahini, nuts, seeds, blueberries, and honey. Not having to decide what to have for breakfast each morning is a relief.
An old friend and housemate of mine used to start every day with a bowl of porridge prepared with water and cooked in the microwave. I’d sit across from him and watch as he wolfed it down, asking on several occasions if he might like some honey or jam, but he’d always respond in the same way: The thing is, if I can get through this, I can get through anything. His version of “eat the frog”.
I remember my mum asking us what we’d like to eat for dinner on the drive home from school. I’ll make whatever you like, I just need an idea. We were a family of six growing up, and so anything cooked in a big dish and easily scored and portioned was a hit.
I’ve always loved my mum’s cooking. I’d often appear in the kitchen before she called us, snooping around, sneaking a bite or two of whatever she was making. I had yet to understand the sheer amount of effort that went into feeding all of us every day, she made it look so easy.
When the weekend comes, there’s a chance to slow down a little. I enjoy taking a moment to pause, to think about ingredients and recipes, to write a shopping list. The weekend makes way for creativity and experimentation. It allows me to appreciate the act of cooking, as well as the finished product. Visions of risotto, slow-cooked sauces, curries and cakes start to cloud my vision. I head to the supermarket, list in hand. Suddenly, the idea of chopping another onion doesn’t seem so dreadful after all.
To finish with, here’s a recipe. Last Sunday, with an unencumbered afternoon stretched out before me, I decided to make an apple cake from Alexandra’s Kitchen. It was easy to prepare and emerged from the oven custardy and caramelised.
Thanks for taking the time to read. Enjoy!
