I am not an expert in many things. In fact, perhaps the only skill for which I may have earned that title is “procrastination.”
I suspect you don’t want to read about procrastination.
But I am decent at, maybe even good at, some things. Luckily for me, several of these skills are not hard to learn, but look very impressive to people who haven’t tried them.
Take, for instance, cooking.
I’ve heard tale that there are people who hate to cook. They find it difficult, stressful, rewardless, and not worth the time it takes to produce a result. They might believe that they would burn water if they so much as glanced towards a stove.
I am not one of those people.
I find cooking to be a stress reliever and an antidote to boredom. I know that I have produced good meals in the past, and so I can sally forth to my kitchen with an optimistic spirit, confident that if I fail to make delicious food, I will, at the very least, make food.
I may occasionally become disheartened by those naysayers who doubt that their exploits in the kitchen could produce anything worthwhile. But in a way, it’s lucky that some of those exist. For they’ll never stop me from venturing towards the oven and stove, and they are almost always remarkably appreciative and complimentary when I emerge, lightly greased with flour and sweat, bearing dinner — or, better yet, dessert.