Lemongrass Frozen Yogurt: The Joys of Cooking Redux



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Years ago, I heard a sports writer complain about how he used to love sports — until he started writing about it.

Once it became a job, he all but stopped watching games on weekends. The thing that he adored had morphed into stress-inducer.

I remember feeling aghast — you get paid to write about something you love. Isn’t that more than many people dream of?

Recently, however, I’ve started to understand. After spending weeks with my nose buried deep in my book manuscript — which is all about a journey home to my native Singapore told through food and cooking — my time in the kitchen has become, simply, work. Meals have been thrown together out of sheer necessity; easy old faithfuls rather than new creative dishes have been making far too many appearances on the dinner table.

The stress of writing and editing my hundreds of pages on food, sadly, had transformed my love for cooking into a source of anxiety.

But I only realized I’d forgotten how to enjoy the act of making food when my Let’s Lunch friends nudged me back into the kitchen — not to put a meal on the table but to whip up something silly and anything but practical: A decadent chilled dessert.

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