No two individuals cook the same. Some of you could sear plantain at 2 a.m. in your flat share kitchen. Others will go through languorous hours making stew for the family on a Sunday evening. You may be an expert of microwave cooking, or collect transcending, unbelievable birthday cakes, or stand restless watch over the jollof rice while it cooks. Perhaps you cook with interest, culling fixings from outside your usual range of familiarity to experience something great and new. Or on the other hand maybe you cook in a fugue state, simply getting some simple sustenance in before your shift begins. A few cooks move with their hunger; others work purposefully through the essentials. There are cooks in glimmering kitchens and those working more than a two-ring compact oven. Some of you will scarcely cook by any means; maybe liking to drench yourself in cookbook fantasizes while eating a prepared dinner. That is fine as well. Our approaches to cooking are essentially as different as us, mirroring each possible taste, ability, culture, body, capacity (or inability), kitchen, attitude and range of abilities. I believe that is something to be thankful for.