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Meanwhile, in Mallorca…
Once Upon a Time in the Kitchen…
There was a time, not too long ago, when the holidays in Mallorca meant the joyful clatter of clay pots, the scent of porcella rostida slowly roasting in the oven, and the sweet, nutty aroma of turrón filling the air. Fast forward to today, and the only sound in many homes is the rustle of delivery bags and the gentle hum of the microwave. What happened?
The Great Culinary Amnesia
Let’s face it, we’ve collectively forgotten how to cook—or perhaps we’ve selectively blocked it out. Why wrestle with a cabrit that needs marinating, stuffing, and roasting when you can call your favorite local restaurant to deliver it, perfectly seasoned and tender? Why spend hours peeling gambes de Sóller when a paella mixta is just a phone call away? Our ancestors may have plucked their own almonds for gató, but we prefer ours pre-sliced and topped with a perfect dollop of gelat d’ametlla crua.
The Holidays: A Time for… Reservations
The holiday season, once a culinary marathon, has become a race to secure a table at that restaurant in Palma with the perfect view of the twinkling lights. It’s not laziness; it’s strategy. After all, why risk the family dinner when there are restaurants that have perfected the art of the porcella over generations?
The “Cooking as a Hobby” Fallacy
Many of us still say we enjoy cooking, but only under the most controlled circumstances—like when there’s no pressure, no guests, and absolutely no chance of your tia Maria critiquing your ensaimada. The moment the stakes are raised, we revert to our primal instincts: ordering arròs brut from the local celler.
A Modern Mallorcan Holiday Spread
Picture this: a beautifully decorated table adorned with artisanal takeout boxes, each carefully selected to match the holiday theme. Caneló de marisc in eco-friendly packaging, sobrassada croquettes arranged like edible ornaments, and a perfectly plated gató d’ametlla amb gelat that didn’t require you to crack a single egg.
Cooking: A Risky Business
Attempting to cook during the holidays is like auditioning for a Mallorcan version of MasterChef. Will your cabrit dry out? Will your tumbet layers collapse? Will you discover halfway through that you’re out of olive oil (an unthinkable sin)? The stakes are too high, and the consequences too dire.
The Joy of Delegation
Holiday cooking, once a shared family activity, has become an exercise in delegation. “You bring the panades,” “I’ll handle the cava,” “Grandma, just supervise the pudding de nadal—no kitchen experiments this year.” By outsourcing the feast, we preserve not just our sanity but also our relationships.
Is This Really a Bad Thing?
Some might lament the decline of traditional holiday cooking, but let’s be honest: the holidays are stressful enough without trying to remember if the llom amb col is supposed to be wrapped in two or three layers of cabbage. Embracing takeout and dining out is not just practical; it’s a celebration of modern convenience.
A Call to (Minimal) Action
This holiday season, let’s not feel guilty about our reliance on others to prepare our meals. Instead, let’s raise a glass to the hardworking chefs, delivery drivers, and restaurants making our lives easier. And if you do feel inspired to cook, start small—like reheating the leftovers.
After all, the true spirit of the holidays isn’t in the kitchen; it’s in the memories we create around the table, no matter where the food came from. Ultimately, the true essence of the holidays lies not in the kitchen, but in the cherished moments we create with loved ones. Let’s prioritize connection, laughter, and the simple pleasure of sharing a meal, whether it’s prepared by our own hands or expertly crafted by others.
Let’s raise a glass to the unsung heroes of the culinary world and enjoy the holidays with a lighter heart and a deeper appreciation for the abundance around us.
Bon profit a tots!