Minutes on the Matter of Snack Before Cooking
The hunger that began the cooking process has been partially addressed during the preparation phase. There is now a full meal ready and a reduced appetite to receive it.
MINUTES OF THE COOKING SESSION Date: This evening Purpose: The preparation of dinner Attendees: One person, who arrived hungry
7:15pm: Session opens. Hunger level: high. Decision made to cook.
7:17pm: Ingredients retrieved from fridge. Small portion of cheese identified as appropriate for quality control. Quality confirmed. Cheese consumed.
7:22pm: Onions chopped. Pan warming. Two crackers consumed from the box that was on the counter for a different reason. Crackers were present and available.
7:25pm: Third cracker consumed. It was offered to no one in particular.
7:28pm: Sauce preparation begins. Tasting required at 7:30pm to assess seasoning. Seasoning adequate. Additional tasting conducted at 7:33pm to confirm.
7:35pm: A piece of the ingredient being prepared was sampled before it was added to the main dish, which is standard procedure for cooking and also for hunger.
7:40pm: Meal complete. Plated and served.
7:41pm: First bite of meal. Hunger level: moderate. Meal is good. Appetite for meal is approximately sixty percent of what it was at session open.
Analysis
The session produced a complete meal. The session also produced an informal pre-meal that was not planned and was composed entirely of items that were already available during cooking. This pre-meal addressed the hunger that had initiated the session, changing the relationship between the cook and the meal they were preparing.
The meal was consumed. It was good. It would have been received with more enthusiasm at 7:40pm if the cheese, crackers, and sauce testings had not preceded it.
They were not regrettable. They were the cost of cooking while hungry.
The session is closed. The dishes require attention.