“To say that trifles make up the happiness or misery of human life is to voice a cliché no less true for being one, and no less worth remembering.”

– A.C. Grayling

I’ve decided to cook more. I could make a decent chicken curry, an ok spaghetti bolognese, and a pretty fluffy omelette. But, I was really scared of cooking. Inviting friends over for dinner was always quite a fearful prospect. I would dread the thought of what to cook, how to cook it and whether it would taste any good. So I would normally opt for my chicken curry and stir-fry vegetables for one dinner and then spaghetti bolognese for the next. I didn’t have many dinner parties.

It’s not that I was a bad cook; my fear meant that I just didn’t particularly like cooking. And the thought of making dessert was even scarier. I had in the past tried to make a Curly Whirly cake, a cake of such unimaginable sweetness from tonnes of sugar, chocolate and vanilla essence that what resulted was a dewy, gooey consistency with the vanilla icing being absorbed into the sponge. It looked awful and one teaspoon of it sent you into a psychedelic trip that would last at least three hours. I had made it one Christmas for the family. It couldn’t be saved nor turned into something else. It was left in the fridge for days, with me trying a little bit every day in the hope that it would taste that little bit better, as beef bourguignon tends to. Despite my wishful thinking and sending positive vibes to my Curly Whirly cake, it was still awful and hence abruptly discarded.

I spent my early childhood living in Malaysia. In Malaysia, it was fairly common for middle class families to have maids who did all the household chores: cooking; cleaning; washing and ironing; not to mention the child care. Our maid, Kakak, came with us when we moved to England back in the early 90s. I never cooked nor was I ever bothered to want to try. I took some cooking classes during secondary school. I remember making a clementine cheese cake of which the taste reminded me of a fridge – cool and sterile, with a slightly pongy whiff.

Looking back, I sort of wonder how I’ve managed to live a pretty healthy lifestyle after leaving home considering my deficiency in the cooking department. My repertoire (including the bolognese and it’s variations – shepherds pie, cottage pie, chilli con carne – and the curry and its variations – vegetable curry, beef curry, mushroom curry, prawn curry, egg curry) has served me well. But I really envied people who could whip up dishes pretty easily. My best friend would often invite me over for dinner. I both marvelled at and felt intimidated by her culinary expertise. But to her, it was nothing extraordinary, “Since I’m cooking it anyway, you might as well come over,” she’d say and would then summon up a sumptuous butternut squash and goats’ cheese risotto. Simples.

Last Thursday, as I perched my newly-bought brand new mini-oven against the ledge in the metro station, waiting for the metro, looking out over the car-park of a Carrefour hypermarket; the grey, drizzling, over-cast day did little to dampen my spirits. I was awash with emotion. It felt like my mini-oven was the last piece of the jigsaw puzzle to my happiness. I bought it – with my own money. I carried it – by myself – to my flat, a flat which I furnished myself, which I pay for – myself. With that oven, I would continue to learn how to cook well – for myself.

The previous paragraph probably sounds terribly melodramatic but I was brought up in an environment where many things were done or provided for me. Kakak was always there, cleaning up after me. When I was starting out my career in London, I lived in a house furnished by my parents, who were also my landlords. It is not easy to write about this without feeling some sort of guilt for my privileged upbringing. But I remain ever thankful and grateful to Kakak and my parents for the help, support and care they gave to me.

One of the first books that introduced me to philosophy is The Meaning of Things: Applying Philosophy to Life by the philosopher A.C. Grayling. The book is based on his former weekly column, ‘The last word‘, in the Guardian. He divides the book into three parts: ‘Virtues and Attributes’; ‘Foes and Fallacies’; and ‘Goods and Amenities’. The last piece in the last part is called ‘Trifles’. He writes, “There are at least two senses in which something can count as a trifle: one, by being small and unobvious, and the other, by being ordinary, familiar or mundane. In both cases it takes observation to single it out and see it for what it is.” He says that we should not lose sight of the importance of the small things because then we understand better the significance of the big things.

My mini-oven is in relative terms, a small thing. It’s a mundane and ordinary good. But it’s significance has much greater worth. My mini-oven is my trifle. What’s yours?

P.S There will be no post next week but Living room philosophy will be back the week after.