In the age of self-isolation and social distancing, I’ve been finding myself cooking a lot more. In fact, it’s one of the things I actually look forward to now. It’s a manageable fun “project” that you can finish in a reasonable amount of time, and if you screw up, you can always try again.
Since it’s been cold and wintery in Los Angeles (highs in the 60s and rainy, oof), I’ve been making stews. There’s something very cozy about a pot of braised meat simmering away, needing minimal supervision as you work from home or deal with other chores. Like this, ghormeh sabzi with lamb shank:
On the baking front, I picked up curbside take-out pizza the other day and got a little tub of sourdough starter from the restaurant. Don’t have much experience with bread – so this will be interesting!