For all the cooks who nourish their families, who make three meals a day, who buy all the groceries, who do the sinkfuls of dishes, who freeze and reserve the leftovers, who think about what to make for breakfast while drifting to sleep…this is for you.
For the cooks who cook eggs benedict for their families, and those who heat up Instant Quaker Oats…
For the cooks who meticulously meal plan with apps and charts, and those who drag $200 of groceries home and can’t find one thing for dinner…
For the cooks with boil on Viking cooktops, and those who zap in ancient microwaves…
For the cooks who bake kale chips for their kids, and those who bake tubed cooke dough…
For the cooks who should really open a restaurant, and those who can only open a can…
For the cooks who insist on grass-fed meat, and those who insist 0n the convenience of meat in a can…
For the cooks who steal their recipes from Nigella Lawson, and those who steal them from the side of the Old El Paso box…
For the cooks who serve their kids cucumbers straight from the family garden, and those who serve their kids HoHos straight from the family pantry…
For the cooks who challenge themselves to not break the meringue, and those who challenge themselves to not break the oven…
For the cooks who always make their own butter, and those who didn’t know you could make your own butter…
For the cooks who insist on a spotless kitchen, and those who with kitchens covered in spots of grease and gunk…
For the cooks who send homemade minestrone in their kids’ lunch boxes, and those who send pb&j…
For those who believe presentation is half of cooking, and those who believe in paper plates…
For those who love their lemon zesters and creme brûlée torches, and those who love their toasters and frozen pizza stones…
For those who prefer organic, local fruit, and those who prefer fruit as gummies…
For those who would love to make exotic recipes from faraway places, and those who would love to make reservations…
For those who have whipped up dinner from two cans of tomatoes, a mushy potato, and some frozen ground beef…
For those who have had their best epiphanies and worst pity parties over a kitchen full of dirty dishes…
For those who have struggled over a new recipe for an afternoon, only to serve it to a family that complains…
For those who make, bake, braise and broil three meals and several snacks a day to hungry mouths that forget to say “thank you”…Hear this, and hear this loudly…
YOU ARE ROCKING IT.
Your time, effort, courage, love, and hard work are appreciated, necessary, and too often overlooked.
Even if your meals aren’t appreciated like they should be, you are doing an important job.
Consider this your blue-ribbon, Cordon-Bleu graduation.
Carry on, cooks…….
