Hands down, one of my favorite articles written by ChristineJByrne ever.
Here’s the best holiday cooking tip I can possibly give you: No matter how accepting or adventurous your Thanksgiving guests might be, serving a salad of diced sweet potatoes, nuts, and fruit instead of the butter-and-cream-filled sweet potato dish they’ve come to expect isn’t going to be a crowd-pleaser. I know because I’ve tried it.
For example, I think back on how I used to meal prep religiously on Sundays, cooking up sheet pan after sheet pan of roasted vegetables and chicken, and I realize now that it wasn’t as much about convenience or a love of food and cooking as it was about control. I had internalized diet’s message that food is something to be vigilant about, and I was using meal prep as a way to avoid eating things that I deemed “bad”—processed food, fast food, bread, pasta, cheese, etc.
In many ways, it was like every other Thanksgiving I’d ever had: The “too many cooks in the kitchen” moments; the piles of leftovers; the many, many pies brought by guests. But also, it was so, so different. I was cooking because I wanted to make something that people would like, and that I would genuinely look forward to eating, not because I needed to know that there was something “healthy” on the table.
Eventually, this got tiresome. “Whenever I would try to ‘healthify’ recipes, they just wouldn’t taste as good,” Chan says. “I would never feel satisfied, I would just feel really let down. If you cut out all the sugar, all the fat, all the carbs, of course something won’t taste as good. You tell yourself that it will still be delicious, but it doesn’t meet the expectation in your head, the one that’s based on the real version.
France Dernières Nouvelles, France Actualités
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