What I Cook When I Can’t Taste Anything

There’s a strange freedom in cooking without a sense of smell or taste. You lean on memory, texture, color, intuition. I made breakfast dumplings today from leftover mashed potatoes and tri tip, fried them up with cheddar, more potatoes, more tri tip, and served with a handful of cilantro micros leftover from an event. Flying blind and somehow they were still amazing.

No-recipe Recipe:

• Cold Mashed Potatoes

• Diced Leftover Tri Tip

• Handful of Cheddar

• Store-bought Wonton Wrappers

• Fry in a little butter-oil blend or chicken fat until crispy (finish with a little water steam)

Served them with a handful of micros, and a splash of hotsauce I couldn’t taste but definitely felt.

Today’s Real Talk: People always ask me if I still cook at home—and the answer is yes, about 90% of the time. Even when I’m tired, sick, overstimulated, or just done with people, you can usually find me in the kitchen.

It’s not glamorous. It’s not always joyful. And it’s definitely not for everyone. But for me, cooking is part of the marathon that is my life. It’s not just a job or a creative outlet—it’s a rhythm, a ritual, a reset. On most days, it’s the only thing that helps quiet my mind when everything else feels loud.

Also… I live very rural. There’s no delivery, no takeout, no last-minute Thai food run. And when you live in what I call an “ingredient-only house,” cooking isn’t just therapeutic—it’s survival.

Upcoming:

• August 13th: Club SupSup- The Tapas Pop-Up (tickets here)

• August 17th: The Arts Around Us: The Many Paths of the Culinary Arts (free entry, RSVP here)

• August 22nd: Coastal Tasting- SLO (tickets here)

• October 16th: Just Desserts (and Wine) (Tickets Here)