I’m a cook.

It was my first real job, first significant education after high school, and first real career. And while I’ve long since left the professional kitchen, I’ve continued to hone my craft in the years since.

To say that I can handle myself in the kitchen isn’t a statement of ego — not entirely, at least. It’s the result of 20 years of practice.

Most people I know are not cooks. Some can cook fairly well, while others never really learned.

It’s the latter that I sometimes envy.

I know so many people who never spend more than a minute thinking of what to make for supper. Some meat, some starch such as potatoes, rice or pasta, some vegetables, and a sauce. Quite often some or most of it is pre-made and packaged.

There is little effort needed. No wasted time in the decision process. It’s fast, convenient, and does exactly what is required of it.

And while I certainly enjoy such a meal from time to time, my decision process is rarely so simple.

I overthink my options nearly every time — simply because I have them. Because I’ve practiced cooking techniques from around the world for two decades, I find it nearly impossible to make a quick and simple decision.

The irony is that I still typically default to something simple. Nice, but not extravagant. Probably not far from the same kinds of meals we all eat.

Usually some meat, a starch such as potatoes, rice or pasta, some vegetables, and a sauce.

The only real difference is that I wasted far too much time deliberating the details.