COVID-19 has altered nearly all our household rhythms, especially cooking and eating.
Food has become both sustenance and entertainment, a way to fill our bellies and occupy our minds. As Columbian reader Teresa Berry said, “All we do is cook and eat.”
Everyone is dusting off cookbooks and brushing up on culinary skills. Some are fixing quick meals from boxes, packages and cans while others are turning out scratch-made foodie masterpieces. The kitchen, for some, has become the beating (and baking and braising and broiling) heart of the home.
We asked you to tell us how quarantine has changed life in your kitchens. Here’s what you said:
Waste not, want not. Rachel Potwin said her family is more mindful of waste and always eats up leftovers. Chandra Aspengren said she’s never been big on leftovers, but she found a carnitas recipe using one 4-pound pork shoulder that fed her family for several days. Angie Thompson made gumbo over rice and turned the leftovers into creamy Cajun pasta. When her family made London broil for dinner, they enjoyed the leftovers with eggs for breakfast the next morning.
It’s a learning experience. Heather Johnston McCuen is teaching her tween daughters to cook. Breanna DeCicco is using extra time with her kids to teach them basic kitchen skills — but she’s also planted a vegetable garden to teach them how to grow what they cook. DeCicco’s 3-year-old son poured his first pancake. (He did a pretty good job, as you can see in the accompanying photo.) Potwin’s 5-year-old “is learning to eat what he’s given (yay!)” and her 9-year-old is learning to love new foods, such as Potwin’s lemon ginger tilapia with shallot relish. (Can we have some, too?)
Everyone pitches in. Potwin and Tina Thompson Smith are both using services that deliver meal kits containing fresh ingredients that the whole family can prepare together. Potwin’s husband is learning to cook while her boys set the table.
Baking, baking and more baking. Jessica Marsh has mastered the art of doughnut-making. Christina VanClark has discovered the buttery joys of shortbread cookies. Sandi Alex has perfected her pecan sticky buns. Potwin is baking lots of cakes and cookies with her kids. Ryan Macheras has made at least five batches of chocolate chip cookies, while his wife has made macarons, cinnamon rolls and bread. (He was also pretty excited about homemade strawberry shortcake for his birthday.)
All the butter, all the cheese. DeCicco is “definitely consuming more butter” and has learned to make a garlic goat cheese sauce with diced tomatoes, which she serves over pasta. “I highly recommend trying it,” she said. “It’s not as hard as you’d think!”
Try something new. McCuen and Swati Sanyal Wilson are trying lots of new recipes — and Wilson is also wowing her family with a variety of desserts. Matt Braddock has been having fun making meals from scratch, especially Cajun dishes (check out his shrimp and grits in the accompanying photo).
Gather ’round the table. “Dinner as a family is a ‘norm’ for us when it never has been before,” said Potwin. Wilson is bypassing pick-up and delivery in favor of three homemade meals a day (but confesses that “this mom is craving someone else’s cooked food right about now”).
Keep it simple. Matt Stillman said he’s gone from complex, just-for-company cookery to everyday cooking using shortcut recipes with leftovers that reheat well. Like many Americans, he’s found a friend in spice mixes and boxed meals. Barbara Russell is sticking to easy-but-filling soups, omelets and spaghetti.
If you don’t have it, innovate. Valerie McAlister was undaunted by the lack of hot dog buns and substituted a piece of soft white bread. “Follow me for more recipes!” she quipped.
The “see food” diet. Jon Unruh reports that he has already “put on the COVID 15.” Pounds, that is. (Jon, not to worry — you’re clearly in good company.)
