Daydreams of rucola, prosciutto and pecorino romano

My previous blog post was about productivity and fighting procrastination, yet I’d really be inhuman (and a liar) if I claimed to never fall into procrastinatory daydreams myself! I attribute these spells of distraction to (thankfully) having many other interests, and see no harm in entertaining some of these interests for a little while, even when PhD life is at its busiest. Something I frequently catch myself doing is wondering and pondering about food. I’ll think of an ingredient that I like, or one that I am curious about, and then I will Google it to see what I could possibly do with it, should I want to cook something new that evening or weekend. Indeed, I admit that thoughts of pecorino romano and rucola often seep into my day, interrupting my thinking about how a bilingual individual’s brain might deal with multiple competing languages.

So, here I am now, channeling my most recent food-thoughts into a blog post. What does a blog post about cooking have to do with PhD life, you ask? Well, although we PhD students are always pressed for time, we naturally get hungry when we work so hard, and we should be able to enjoy our life and eat healthy and tasty food, in order to compensate for our stress and deadline-filled days. Aside from that, for those who enjoy cooking, trying out new recipes can be seen as an opportunity for creativity, for taking a break and for gaining energy from a great meal.

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