Eating from the Same Pot


Can we call it eating together if we are not sharing from the same pot?

It involves a labor of love to honor the individual tastes of my blended family. Given the vast difference in culinary traditions, we could either alternate between Bengali and American food or create a mix. The few meals we can all eat from the same pot are almost exclusively Western, like Swedish meatballs, chicken stew, spaghetti and meatballs, chili and beef stew. Jim joins us Wednesday night when Atiya and I have our vegetable and fish focused Bengali food. Tuesday and Saturdays, take out or eat out nights, we eat separate individual dishes. My hope is to eat once a week from the same pot.

Food writer, Michael Pollan, writes about his experiment with “Microwave night” as resulting in one of the most disjointed family dinners he had since his son was a toddler. The 37 minutes it took to heat up the three separate dinners was not much of a time saver or worth the “airplane” food quality. The concludes his story by summarizing,

“The fact that each of us was eating something different completely altered the experience of (speaking loosely) eating together. Beginning in the supermarket, the food industry had cleverly segmented us, by marketing a different kind of food to each demographic in the household (if I may so refer to my family), the better to sell us more of it. Individualism is always good for sales, sharing so much less so. But the segmentation continued through the serial microwaving and the unsynchronized eating. At the table, we were each preoccupied with our own entree, making sure it was hot and trying to decide how successfully it simulated the dish it purported to be and if we really liked it. Very little about the meal was shared; the single serving portions served to disconnect us from on another, nearly as much as from the origins of this food, which, beyond the familiar logos, we could only guess at. Microwave night was a notably individualistic experience, marked by centrifugal energies, a certain opaqueness, and, after it was all over, a remarkable quantity of trash. It was, in other words, a lot life modern life.

Pollan talks extensively and poetically about the virtues of the pot. The pot:

… is a kind of second stomach, an external organ of digestion that allows us to consume plants …

… bears the traces of all the meals that have been cooked in it, and there a sense (even if it is only a superstition) in which all those past meals somehow inform and improve the current one. A good pot hold memories.

… what emerges from this or any other pot is not food for the eyes so much as for the nose, a primordial Dionysian soup, but evolving in reverse, decomposing rather than creating them. To eat from the pot always involves at least a little leap into unknown waters.

And finally referring back to “Microwave night,”

This might sound like a sentimental conceit, but compare the one-pot dinner to the sort of meal(s) that typically emerge from the microwave: a succession of single-serving portions, each attempting to simulate a different cuisine and hit a different demographic, with no two of those portions ever ready to eat at the same time. If the first gastronomic revolution unfolded under the sign of community, gathered around the animal roasting on the fire, and the second that of the family, gathered around the stew pot, then the third one, now well under way, seems to be consecrated to the individual: Have it your way. Whereas the motto hovering over every great pot is the same one stamped on the coins in our pocket: E pluribus unum.

I dedicate my fancy new red le crueset pot to good memories, leaps into the unknown and gathering together. At least for one night a week.

Wishing you one-pot meals,




No Cook and Cooked

I have no weekend cooking experiments to report this Monday. To the relief of my family, once in a while I do cook the same dish twice. This Sunday Swedish Meatballs were requested. I used this easy tried and true recipe from food blogger Jo Cooks. The mixture of ground beef and chicken make these meatballs a bit lighter in texture and flavor. The meal also included broccoli, peas and roasted brussels sprouts. It was a tasty way to end the weekend. Sadly….no dessert. But….today I’m about to eat something delicious that I may have made up. Its an adaptation of a Jamaican rice recipe with coconut milk and a whole scotch bonnet pepper that soothingly accompanies refreshing black beans and spicy jerk chicken. My version involves sauteing a cup of rice with a tablespoon of oil, adding all my left over vegetables (in my case peas, broccoli, brussels sprouts, kale and mushrooms), a can of drained black beans, a can of coconut milk and a can a water. Simmer. The result is a hearty flavorful rice dish studded with beans and vegetables. The slight heat of the whole scotch bonnet contrasts gently with  the sweetness of the coconut milk. Can’t wait for this bowl of moist fried rice goodness, my Monday reward for surviving another busy weekend.


I also want to sing the praises of the Netflix documentary Cooked. I binge watched all four episodes: Fire, Water, Air and Earth (and re-read Michael Pollan’s book by the same title). With Pollan we travel to far away places across the world and are also invited to his home as he brings home lessons learned. Visually the documentary is a work of art. I have never seen such beauty in a boiling pot or a heap of decaying food. Please see it for yourself. It is rare a celebration of our humanity practiced in making and sharing food. Makes me want to cook. More.

There is a bowl of coconutty veggie filled rice calling my name. Can’t wait to share it with my veggie loving baby, Atiya.

Wishing you happy Monday lunch,