How are you all doing out there? I know that we are facing some hard times. In California we are in our third week of shelter-in-place and going a little stir crazy. I am spending a lot of time in the kitchen, but it’s not the same. I’m trying to avoid the grocery store and market, shopping only once a week or less (which is not my common practice).
By the end of the week, when fresh produce (and other essential ingredients) are running out, we find ourselves eating a lot of pantry meals. Some of them have been surprisingly delicious. Others, not so much.
Meanwhile I have been struggling with so many emotions, seemingly all at the same time.
- I am sad and grieving, for all of us. It is heartbreaking to read what is happening in Italy, and NY, and Detroit…all over the world.
- I am encouraged and hopeful. I know many people and companies are ramping up research and production to meet our needs in this medical emergency.
- I am afraid for my family, friends, my community, the world and myself.
- I feel full of appreciation, respect, pride and even love for those that are stepping up. In my book our medical caregivers, our first responders, and many in our local and state government are my new heroes.
- The day seems to go so slowly but then again, the day is over before I know it.
- I am accomplishing very little even though I have all day to do it.
- And I am mesmerized by the news.
For the first time in a long time, the world feels very small. We are all connected. We are all in this together. Things will never be the same. That might be a hopeful thing.
Exercise helps, taking a walk or a Zoom class or getting out in the garden helps, a lot.
So what’s happening in my kitchen? More ambivalence… I want to spend time in the kitchen. But, then again, I’m not interested in spending time in the kitchen.
Emotions are complicated things aren’t they?
So, in my kitchen, I have pickled asparagus. Spring is happening, ignoring the reports of doom. The asparagus is amazing. I purchased 4 big bunches at the market (before the lockdown) and made 4 quarts of pickled asparagus.
I couldn’t decide whether to pickle them tip up or tip down, so I did some of each. Does it make a difference, what do you think? Our weekend brunch favorite is pickled asparagus on avocado toast with a poached egg on top. The sharpness of the pickle contrasts delightfully with the crisp toast, creamy avocado, and the rich soft egg.
I made fennel spice rub with a few adaptations for Forever Roasted Pork Shoulder. There was plenty left over for other dishes.
Roast Fennel Spice
In my kitchen you will find me using my electric pressure cooker more often. It’s not an Instant Pot but it works the same. The market seems to have large packages of chicken and I cooked a big batch of chicken thighs so we would have leftovers for lunch. It was very successful.
Asian Inspired Chicken Thighs in the Instant Pot. You can find the recipe for Asian Inspired Chicken Thighs here.
It’s useful to know you can cook an entire family sized package of thighs quickly. Most of the recipes online call for only four. Now that everyone is home for lunch each day, leftovers are very welcome. Use any kind of rub or spices that are family favorites.
Towards the middle of the week, and thinking about lunches again, I made a pantry soup while there was still a few zucchini and potatoes hanging around. This recipe is endlessly adaptable. I chose to make it more Italian spiced but you could easily change it to Mexican by using beans instead of potatoes, frozen corn, and chili powder. Or Indian if you have ground lamb and some curry powder. Customize it to what you have on hand and the flavor profile you feel like in the moment.
There’s a wonderful book, first published in 1991, called From Pantry to Table by Marlena Spieler. She has some creative cooking ideas and suggestions from a well stocked pantry or kitchen. I know Amazon did not rate it highly but for me it’s a go-to for ideas when my pantry is down to the bottom of the barrel.
Italian Soup – Sausage, Zucchini and TomatoThe recipe for Sausage, Zucchini and Tomato soup is here.
In my kitchen I have one new cookbook, recommended by a friend. I haven’t cooked from it yet but am looking forward to it. It may need to wait until I can do some more expansive food shopping.
The Beauty Chef
I do like her emphasis on self care and that your skin reflects what you eat. We all need to be reminded to take care of ourselves right now.
In My Kitchen is a collection of posts from around the world. It’s hosted by Mae from Sherrys Picking’s. Please do check in with us, this month the world is very small. And please, if you are a blogger or writer (or a poet), think about joining us and adding your own thoughts, it will help all of us through these difficult times.
I welcome any comments. What are you doing to stay sane right now?
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