I’ve found that, as the coronavirus shutdown/closed-up period has continued, I’ve become a lot more interested in cooking.
I’ve always liked baking — as any faithful reader of this blog knows — but I’ve not done a lot in the cooking category. Before the shutdown, I’d head to the office for work, come home after a long day, and as often as not just make myself a plate of meat and cheeses for dinner — often stopping at Katzinger’s Deli on the way home to get some special items. Kish would offer to whip up something more elaborate, but meat, cheese, and crackers really seemed to hit the right spot.
Since the shutdown, however, I’ve been working remotely — which means I’m either setting up my laptop on the kitchen island or somewhere near the kitchen. Maybe it’s because I’ve been in close proximity to the refrigerator and the stove, but I seem to be thinking about cooking more than ever before. I’ve made a lot of stews using odds and ends from the cupboard, and given our little crock pot a serious work out in preparing briskets, chicken, chili, and other dinners. More recently, though, my attention has focused on the grill and the stovetop. On Monday I made a very tasty pasta with smoked mussels, clams, and a variation on Alfredo sauce, and last night I prepared some succulent Panko-crusted chicken breasts. Tonight, weather permitting, I’ll be grilling out.
As with everything else that has happened during this crazy period, I wonder if this development represents a lasting change, or whether when things get back to normal the cooking impulse will be felt no more. I can’t say for sure, but I can say this: as much as I have enjoyed my dalliance with cooking, I’m definitely looking forward to going to a restaurant in the very near future.