'Who decided an economy-crushing, emotionally trying pandemic was a good time for self-improvement?'
I have never, to put it mildly, been one to cook. A New Yorker in the Carrie Bradshaw “My oven? You mean where I store my shoes?” vein, I cannot remember the last time I made something more complicated than a mixed drink in my kitchen. Once, seven or eight years ago, my friend David came over to try and teach me how to make a “simple” dish: a chicken-based stew. While we prepped, the oddly intricate salt-and-pepper shaker fell apart into the pot.
For years, people have been suggesting I might want to try learning at least a few recipes. And there is a part of me that has watched all of this cooking content with a pang of regret: Maybe I wouldn’t be panic-Googling symptoms or texting people I probably shouldn’t be if I were instead spending hours whipping up a falafel feast or crème brûlée in my kitchen .
, or that feels particularly healthy or nourishing. But, considering the way I’ve experienced this period of time, days lived tentatively, fearfully, scared of what my phone might have to tell me but also unable to put it away, it also feels like the “right” food. It’s food that serves its purpose, combinations that—in their middle-school essence—manage to spark some kind of nostalgic joy. And at the very root of it all, I am aware of how lucky I am to have this food in my pantry at all.
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