Sometimes we eat previously prepared food we’ve stuffed in the freezer. Other times we eat ice cream. We tend to go for easy and simple and mindless. Yes, despite what the stereotype of being a food writer might be.
Then, every so often, one of us gets freshly inspired, like I did last week with this pecorino-encrusted cod recipe, and making dinner becomes less about efficiency and more about fun.
These are the times when I love the kitchen. In these moments, cooking feels like a way to creatively vent out all the tension of those crazy mental Ferris wheels.
Making food offers a way to tangibly let my hands show my brain, again, that some forms of disorder resolve, making beauty in the end.
Thinking about this just now, I googled “why creative outlet.”
That’s what I’m describing here, I guess – what it means to have a creative outlet, be it cooking or writing or pottery.
Doing so, I fell deep into a rabbit hole of articles about how practicing creativity in any of its forms can be valuable for people fighting everything from depression to anxiety to boredom to stress.
In truth, creativity can “help people perform better at work,” says a recent study featured at NPR. Gardening helped one woman featured in a Writer’s Digest Magazine article to improve the way she wrote.
Lorraine Thompson at Copywriters’ Kitchen cites regular cooking as a weapon against stress and as a way to help your mind to slow down. “Food preparation is a process,” she says. “It takes time. It requires participation … By handling food every day, you’re given the opportunity to be mindful.”
They’re all sort of saying the same thing I’m saying. Like I said last week, on a day that I started behind on work hours and finished strolling fields and hills and horse stables, “you never know what a day will bring!”
Maybe you’ll be working on a car or studying astronomy or tilling the earth. You never know what gift of work, especially creative work, will be the very tool to provide hope.
For more details on making brown butter, be sure to check out our complete guide and also check out some of our other brown butter based recipes:
- Homemade Brown Butter Brioche Dinner Rolls
- Pumpkin Pie with Sage and Brown Butter
- Roasted Carrot Ravioli in Thyme Brown Butter
- Sweet Potato Gnocchi in Brown Butter Sage Sauce
- Brown Butter Shortbread Cookies
- Grandma’s Brown Butter Cookies
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.