In the past few years I have learned that major life changes cause major kitchen changes. A few years ago it was a move to Africa, then temporarily living with Mom and Dad, then the move to the big city. With each change came new challenges that forced me to grow as a cook and modify my style. The latest challenge is—this week I’ve started a new job and I’m not much motivated to cook in the evening.

It used to be that I could plan dinner in the morning, go shopping in afternoon, and then spend a good chunk of time leisurely prepping and cooking dinner in the evening. That luxury was long gone, but I also knew the rhythm of weeknight cooking would come back to me, I just needed to find a way to ease my way back into it.

So I got the creative juices flowing by daydreaming about dinner when I was at work. Dreaming about what I wanted to make during the day helped me to get excited about cooking at night. The recipes weren’t elaborate and often it was just flavors and textures that I wanted to use. And it worked. Cooking didn’t feel dutiful; it felt like the fulfillment of a personal project I had been planning all day.

Earlier this week I dreamed up this Israeli Couscous with Artichoke Hearts, Cherry Tomatoes and White Beans. It wasn’t until I shopped for it, prepped and cooked it that I realized how easy it was to make.  The meal came together quickly and Andy and I both enjoyed the summer flavors alongside the couscous which I served just hot enough to melt the smoked mozzarella. It was even better the next day for lunch.

In short, I think I’m back. And all I had to do was dream my way here.