Many chefs will tell you they struggle to cook for themselves at the end of the day. While it makes sense we just want someone else to cook for us, no doubt we got into this in the first place because of a genuine love for the hard work that goes into preparing food - or else we wouldn’t continue doing it.

When I take a break, I take extra time to cook for myself and people I love. No recipes, and with a focus on using what I have. I didn’t buy anything for this meal. I made it with ingredients in my fridge and pantry and figured out what I was making as I went. This kind of cooking inspires me most, and reminds me why I fell in love with it in the first place. Diving in with no recipe, with no rush, with what I have, surprising myself by making something delicious and beautiful with simple ingredients that may have otherwise gotten forgotten or gone to waste.

In contrast to the fast-speed precision required for bulk cooking for NWK, this kind of energy-giving creative process can get lost in the math, ingredient sourcing, scheduling, planning, etc that I have to do every week. Don’t get me wrong, I love that side of life too - but sometimes what makes a meal really special to me is when it can never be replicated because there was no recipe.

I’m grateful for this business that continually brings me closer to who I am and what’s important to me, which always becomes even more clear when I step away for a few days and come back. We’ll be back to our usual schedule on Tuesday. ❤️

Wishing you a season filled with more of what recharges you, makes you feel more alive and in your zone, and that eases you away from anything that diminishes your own unique energy you bring into the world.

🤍 - Madeline