Currently, there is a lot of uncertainty surrounding us every day. Our normally scheduled lives have changed, each of us with a different situation and a different story to tell. A lot of new hobbies are being born, whether it’s creating a new at-home workout routine, learning how to knit, or binge-watching a Netflix show that never seemed interesting before. One hobby that a lot of students couldn’t pursue before is cooking.
Now that students are home, eating habits are changing. Having a full kitchen and a family to cook for is more common. Learning to make bread, cooking breakfast for family, and reflecting on favorite home-cooked meals are just a few of the ways that food has become more important.
Cooking is a way to bring a sense of joy, both to the creator of the food and those enjoying their meal. I hope to share some of the specific ways cooking has brought joy to Covenant students over the past few weeks.
Cooking is creative. Leila Vaughn ‘22 said, “I love cooking. I am an artist and also an Enneagram 2w3 so cooking allows me to be creative and be inventive while also doing something for other people.”
Cooking is a hobby that tells a story. Sawanya Sriubol’s (‘21) favorite meal is chicken white sauce with mushrooms because it is her grandma’s traditional dish. She said, “The sweet taste of the thick creamy sauce and soft delicious chicken poured on top of warm soft rice has raised me to become this woman… every time I start to miss her I would cook this dish.”
Cooking is community. Jemma Miller ‘22 said, “Good food puts a smile on people’s faces and that makes me happy.”
Isaac Trefsgar ‘22 said cooking “is a fun time to learn new skills, try new things, and spend time with people I care about while we cook together.”
It isn’t always easy to find ingredients right now, but it has only brought out more creativity and determination in Covenant students.
Miller said, “I was making scones the other day and had no buttermilk so I mixed milk and lemon juice and let it curdle and used that as a buttermilk substitute. Also used maple syrup in place of vanilla for frosting, which adds a nice flavor if you don't have vanilla.”
Vaughn and her family had trouble finding flour. She said, “It took my family and me forever to find any kind of flour to make bread and other baked goods in the store. I guess people were really freaking out that they would be trapped in their homes for a long time, but we finally did and I have made a couple of batches of muffins, scones, and some bread.”
Regardless of where our ingredients come from, food is fellowship, and it is a beautiful gift given to us by God. Sriubol shared a great reminder. She said, “In Psalm 27:14, it says to wait on the Lord and be strong. I think cooking is the same idea—to learn how to be patient and wait for the food to be cooked right. Just like when we are praying, sometimes we want the answer instantly, but we must wait because the result will be perfect as God is perfect.”