Welcome back to another episode of the talk.

Today we are here with Sally Sampson and we're going to be talking about cooking.

I just said to Sally that I'm a terrible cook and she said,

why are you a terrible cook in a very, very confused way?

Well, what about why why you say you're a

tell you let me tell you you can help diagnose me and perhaps prescribe what I should

do differently. Okay I cook everything but for a long time my cooking was very

utilitarian in the sense that I tracked all my food and all my macros and so

basically the point of my food was how can I get like the most protein and the least

calories so that was how I ate for years and I think like either my taste buds

broke or or like my willingness to put time into food broke because it was just so it was just like cottage

cheese protein shakes.

You weren't getting joy out of it.

Yeah, it was just not like a joyful experience and I guess I just feel like it's so time-consuming and

what's the point of it if it's gone in like 20 minutes and then I have to clean for so long

I'm like, oh might as well just make you as fast as possible, eat what I need to eat, leave.

I guess I don't think I spend enough time on it.

I don't think I really plan for it in advance, so then I'm kind of like left scrambling

and putting things together last minute.

And I don't think I like season things properly.

I was telling my friend when my roommate moved out, she took all her spices, I just had salt.

And I didn't even notice. I was like, yeah, whatever, like this is the only thing I use is salt.

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