On Home Cooking - by Aysha - The Tea

The above photo is of a dinner that came almost entirely out of packages. Prasuma momos, beef stock from a bottle of better than bullion, a packet of sauce for dan dan noodles, chilli oil from the last of the Fly by Jing stash, and in things that grew in the ground: some garlic, spring onions and toasted sesame seeds. Would this have tasted better if it had been made from scratch, with broth simmering gently for hours and homemade chilli oil that I made during the last lunar eclipse, with chillies that I picked from my garden? Sure! But that’s not what home cooking is about. At least, not all the time. At least, not for me.

The above photo is of a dinner that came almost entirely out of packages. Prasuma momos, beef stock from a bottle of better than bullion, a packet of sauce for dan dan noodles, chilli oil from the last of the Fly by Jing stash, and in things that grew in the ground: some garlic, spring onions and toasted sesame seeds. Would this have tasted better if it had been made from scratch, with broth simmering gently for hours and homemade chilli oil that I made during the last lunar eclipse, with chillies that I picked from my garden? Sure! But that’s not what home cooking is about. At least, not all