How strange that with more time on my hands than ever – no commutes, no getting dressed, no going out, no seeing friends – it feels like I haven’t actually gained any. I guess I am cooking more regularly during the week than I normally would, and it’s true that I’ve been reading slightly more than usual. But there’s a whole slew of things on the to-do list that I just never seem to get to. This blog being one of them.
Okay! Here in NYC we’ve made it through our first week of sheltering in place on top of the initial week of social distancing. We are…HANGING IN THERE! I’m cycling through two to three distinct moods per day, ranging from EVERYTHING IS FINE to LIFE WILL NEVER BE THE SAME AGAIN. Sometimes I’m giving pep talks, other times I’m feeling extremely sorry for myself. The one constant is that I’m literally always looking towards the next meal.
If there is one vegetable out there more maligned than poor cabbage (one of my favorite things to eat), it’s the cooked carrot. Somehow, raw carrots are something even the pickiest kid will eat with a scoop of hummus, but cooked carrots conjure images of the frozen vegetable medley on a particularly bad weeknight in your childhood.
It’s the second day of spring! My birthday is tomorrow! I leave for a week-long trip to Mexico on Saturday! So in celebration of sunshine and parties and vacations, here’s one last dish for winter.
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