Cooking is how I show my loved ones that I cherish them. Sola I eat a lot of pasta, lentil soup, and oven fries. Serving a meal that’s designed to be customizable is a great way of accounting for a variety of food preferences. My favorite kind of meal has lots of little dishes where you have an idea of what the final product is meant to be, but you and your dining companions are essentially building your own dinner (BYOD). Perhaps I love this so much because I lived with my parents for many years, and since each of us preferred a different ratio of carbs to veg to protein, it became easier to make several different (easy) components and then let each person assemble their own meal.
Suppertime Special – Cooking Though COVID-19: Part 7Cooking Adventures (blog)
Passover is drawing to a close and I am so excited to celebrate the end (and my successful adherence to its particular dietary laws) with carbs and cocktails. Tomato sauce simmers on the stove, the 72hr pizza dough I started Monday is on the counter coming to room temperature, and I have a plethora of toppings ready to go. Food normally takes center stage at gatherings as we celebrate momentous events and bring people together, exactly what we’re told to avoid at the moment. I don’t want to give up those special feelings that come about when you’re eating a good meal in good company. And now it’s easy for the days to blur together, especially since many people are either eating solo or sitting down with the same people over and over again.