It seems that it’s time to look back at a year of COVID-19. Scalzi did it. Ars Technica did it. I’m not usually a huge bandwagon jumper, but I thought, “why not?” This has been a huge, disruptive event. It might be therapeutic to write about it.
It was 11 March (I believe) when the WHO officially declared COVID-19 to be a pandemic. One of the first things I remember hearing about COVID-19 was the cruise ship that was stuck offshore because President Trump was so afraid of the numbers rising that he couldn’t let the folks off the ship. Turns out that was going to be a foreshadowing the likes of which we couldn’t quite understand at the time. My first inkling that maybe this was starting to become an issue in the US was in late February or early March when we went to visit relatives in New York City and they were against eating out because they were scared of getting sick. At the time, we thought they were just being a bit germaphobic. In fact, at the end of March we went to a restaurant for what we didn’t know at the time would be our last time to go out to eat for a year. (To date we still haven’t eaten out, not even for outdoor dining)
In September I made two new recipes. One was the Lamb and Grilled Onion burger from Weber’s Big Book of Burgers. I also tried a hot and fast recipe for pulled pork from Raichlen’s Project Fire. The taste was good, but the biggest hit was the recipe he had for a mustard sauce.
Just one new dish in August. We had lots of repeat foods, but only one new dish. As far as I know, I didn’t have it until I was an adult and visited my sister-in-law in Long Island. At their favorite Italian restuarant / pizza joint I ordered it once when we were on the restaurant side. This America’s Test Kitchen version was very tasty and I would definitely make it again. Danielle liked it too, but it wasn’t a MUST COOK AGAIN dish with her.
As food stocks started to normalize towards the middle of COVID summer, I started to take advantage and try out more new dishes. It also helped that we were FINALLY able to find yeast again!
Chicago-style pepperoni pan pizza
hoisin-glazed baby back ribs
oatmeal-rasin bread
Grilled brined zucchini with cilantro-yogurt sauce
succotash
vanilla icebox cookies
The Chicago-style pepperoni pan pizza was one of the first recipes I wrote down to make. However, I never seemed to have both time and pepperoni at the same time. So I finally made it. I think America’s Test Kitchen’s decision to have me precook the pepperoni to render some of the fat helped both mellow the pepperoni taste (my kids were able to eat it) and keep this from being a greasy mess.
May was Cuban food month. I’d received a new cookbook of recipes from the Miami diaspora and back in Cuba. So I tried my hand at a few new recipes. Technically, I’d done the breaded steak (usually called Chicken Fried Steak in the USA) and pork shoulder Cuban style before, but this was the first time doing it with these recipes. I was very happy with all the results, although I learned a few things along the way for the next time I make these dishes.
When it came to new dishes, April was all about bread. First, I made a no-knead bread with America’s Test Kitchen’s recipe.
Almost No-Knead Bread
It came out OK. I actually tried it again the following day to try and get a darker crust. The funny thing is that this is one of the easiest breads to make and yet it’s the one I’ve had the worst results with. The crumb wasn’t as open as it was supposed to be and for all the time it took to proof it was pretty meh.
While I did a lot of cooking in March, I only made one new dish - Brown Sugar cookies. I’d had regular sugar cookies my entire life. I’m pretty sure this is the first time I had sugar cookies made with brown sugar instead. The brown sugar definitely took these cookies to a whole other taste realm where the molasses in the sugar added another dimension to the taste. I’m not saying it’s supplanted [white] sugar cookies in my heart, but that there’s a place for each of them. If the kids ate more cookies or if I didn’t care about my heart health (most cookies have a LOT of butter) I’d make these a lot more often.
Ever since fall 2019, I’ve been training for the Cherry Blossom 10 mile race, scheduled for 5 April 2020. Unfortunately, like everything else involving more than one person, it’s been scuttled by COVID-19. After all that training, it was disappointing. (I will take a moment to acknowledge that it’s objectively ridiculous to be disappointed by a missed race when people are dying. However, there’s always someone worse off than any other person. eg. I can feel that I’ve had a bad day at work, even if my day wasn’t as bad as someone who found out they had cancer It doesn’t delegitimize their feelings of disappointment as long as they keep it in perspective.) The organizers of the Cherry Blossom Festival race had a solution - a virtual race! Run wherever you can and record your time and it’ll all go on the website. It’s not perfect, but it’s certainly a way to use all that training you’ve done. So today I went ahead and did the race since the weather’s actually good today. It was an AWESOME run. It felt great to do it and, given the insane hills in my neighborhood, I finished feeling that I could definitely kick butt in the Cherry Blossom race next year because their course is not very hilly. It also renewed my confidence in being able to do well in the Baltimore 10-miler this summer (if it’s not cancelled), renowned for being hilly. So how did I do? (if you paid attention, it was spoiled at the top…hehe)
Very low number of new dishes. Mostly because I was obsessed with programming and Gwent.
Both recipes were from America’s Test Kitchen. The pizza recipe was a challenge to be able to make a pizza that would be ready in an hour and not suffer too much from not having the pizza ferment for a few days. I thought it was alright. Despite liberally dusting the pizza peel, had a hard time getting the pizza off.
