Dear Aleen:
I don’t know but it’s SOMETHING, isn’t it?
I haven’t made banana bread in years, but I made some this week.
Why?
I don’t know. I guess I just had time.
Here’s a list of things I’ve made while in captivity:
1. The aforementioned banana bread. Sadly, without nuts. One of my cage mates ate all the walnuts and pecans we had and didn’t put them on the grocery list.
2. Black chickpea hummus with black garlic and preserved lemon. We are VERY FANCY in isolation.
Yes, it looks like poo. Trust me: It’s delicious.
3. Pasteles y arroz con gandules. Just like Abuela used to make.
4. Pernil. That takes four hours in the oven. Luckily, I have PLENTY of time.
5. Pork tamales. Labor intensive? Yes? Worth it? Also yes.
6. Red chili sauce for the above. You don’t like spicy things, you say? Good thing I didn’t invite you over.
7. Charro beans. Never made them, but I could have eaten the whole pot of them on my own.
8. Tapioca pudding. My mom used to make this all the time. I’ve never made it. I noticed a box of tapioca in the pantry. How did it get there? I don’t know. But Dominic is a huge fan, so I ended up making two batches.
9. Chicken Parmigiana. Again, something I’ve never made. It’s a wee bit of a pain. Would I make it again? Hell yes.
10. Gyoza. I learned from Miwa, the Gyoza Guru.
11. Many mixed drinks. Virtual happy hour begins at 5, y’all.
Chocolate chip cookies and Scotch eggs (to be consumed separately, of course) are on the agenda today.
I’m happy. Cage mates are happy. And I’m still holding steady at two points over ideal fighting weight.
So let’s have another helping of some pandemic comfort food.
Yours in culinary exploration,
Beth
Observe and report 
#Cookinggoals Your food looks amazing. I would have devoured it all!
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I’ll invite you over when, you know, there’s not A PANDEMIC.
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OMG! Why can’t I be in isolation at your house? My pandemic cooking thus far is limited to reheating Panda Express in the microwave. Although today I’m going to try salmon.
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I wish you could pop on over! I’d love to see you anyway.
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First, where did you buy a roast that size and second, where did you get corn husks?
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Kroger on Ashford Dunwoody for the roast. Amazon for the husks, although I’ve bought them at the Buford Highway Farmers Market.
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Any chance you’d share that Charro bean recipe? Your gyoza are perfection, too!
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Heck yeah! And thanks. https://www.food.com/recipe/mexican-charro-beans-27484
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