Since my years in yeshiva, I have found that, for me, one of the most effective modes of therapy for the times I find myself in a troubled state of mind is cooking myself some dinner. Somehow, during the times in yeshiva that I fell into deep depression, cooking myself a simple dinner of pasta, often served with a sauce of my own invention (butter, garlic, paprika, salt and pepper) that I called “Yeshiva Noodles”, and it would make me feel better. When I went to YU, during dark days in my freshman year, living in a dorm without a kitchen, I found myself lost without my preferred method of coping, and the promise of a kitchen to cook in was one of the motivating factors that led me to move off-campus. During that time, I branched out from Yeshiva Noodles to, well, other kinds of pasta, and then other stuff as I challenged myself more and more. French Toast I recall being one milestone. Simple stuff, but I was having fun. Now that I’m married, I’ve expanded my repertoire considerably, and it still comforts me on the rough days I still have on occasion.
Why does it work? Back in yeshiva, I figured the reason this worked was “I may be a failure at everything else, but at least I can feed myself”, which I think tells you more about why I kept getting depressed than it does about why that made me feel better. I think it can be partially explained by one peculiar feature of my cooking hobby, which is my stubborn refusal to follow recipes. I love nothing more than just making something up from the ingredients I have at hand. Sure, I look up recipes occasionally just for inspiration and basic direction, ie, what temperature to set the oven to and stuff like that, but I always insist on adding something of my own, and I rarely, if ever, measure out spices to conform to a recipe. (Obviously, baking is not my forte.) Part of this is a healthy non-conformist streak, the same instinct that, for instance, decided that if I was going to throw a baseball, I was going to throw it sidearm because it was weird to throw sidearm.
But part of this, I think, is a rebellion against the rest of my life which is conducted in the opposite way. I constantly worry about whether what I’m doing is objectively correct and good, be it in the papers I write, due to my desire for scholarly objectivity, in my interactions with other people, where my Asperger’s makes ascertaining the “correct” way to interact with people an object of intense scrutiny and investigation, or in my religious life, where the goal is to follow the precepts of a detailed and immense code of law governing every area of one’s life. This is absolutely not necessarily a bad thing. People should absolutely be careful around truth, around other people’s feelings, and about religious law. But it can be taken too far. It feels like in my life I’m constantly trying to find the right recipe, the absolutely perfect set of ingredients, in order to achieve my desired goals, and I stress constantly about whether I’m going to turn out just like that perfect picture that accompanied the recipe. Often enough, I decide that if I can’t do it perfectly, if I’m just gonna mess everything up, its not even worth trying. But in actual cooking, not in the above metaphor cooking, I get to relax a little bit, even have a little bit of fun, get a little bit daring, try something new, and do the best with what I got. And the only judge is whether the food tastes good in the end, whether I cut the onions exactly to size or not, whether I use the right type of pan and the right type of oil. Sure, those things would help make the food better, and I do watch cooking shows and read food blogs to pick up tricks and tips for making stuff even better. But the point is to make good food, not perfect food, and to take joy in the process, not worry incessantly about the result. And if it turns out bad, its not such a big deal, because I’ll get to try again next time.
Obviously, this attitude cannot be applied in totality to the religious life of an Orthodox Jew. Ours is a religion which cares about the small things, which believes in humanity enough to charge it with living a life totally infused with Godliness. But perhaps we can learn a little bit from it. That we should take joy in the process of being a religious Jew, and not just be worried about the results. That we can take a step back from being crippled by an anxiety over whether we got the recipe exactly right, and do the best job we can with the ingredients we have, and trust that God will appreciate our best attempts, even if they’re not objectively perfect. Perhaps this is one lesson we can take out of Channukah. The Chashmonaim came to the kitchen with a recipe for Menorah Light, serves 8 days, and they only found enough oil for one. They could have just stopped there and decided to order takeout. But they pressed on, because it doesn’t have to be perfect, it just has give it its best shot. And God recognized it as good enough.