|Last Piece of Salmon (Caught by Rob)|
|Chicken Stuffed with Cheese & Sun-dried Tomato|
Cooking and MeI have always enjoyed cooking. It all started with baking. Somewhere in the family photo album, there's a picture of me around age 6 or 7 proudly displaying a cake I'd made in my Easy Bake Oven, a toy oven that was popular in the 1960's. My mom baked a lot, and she taught me to make cookies, cakes, and squares from scratch long before I took my one and only home economics class in Grade eight.
I helped with the cooking as a teenager, When I moved into my first apartment at age 20 after enduring three years of horrible university residence food, I embraced cooking and home meal planning with zest. I took a natural foods cooking course. "Natural foods" is what we called vegetarian cooking back in the 1970's, and the emphasis was on organic unrefined whole foods. I joined a food coop. I learned to make granola and bread. I went on to learn to preserve foods, and made a lot of jam, jelly, pickles, and canned fruit over the years.
|Mom's Pie Crust Recipe in her Handwriting|
I've collected a bookshelf full of cookbooks. As well, I have two thick folders of recipes that I've clipped out of newspapers, been given by friends, copied out by hand from somewhere, or developed myself and written down.
This past year, I lost enthusiasm for cooking. I don't know why, but I became bored with it. Except for a brief flurry of cooking around Christmas, when my son and two of my brothers came to stay with us for a few days, and when I volunteered to plan a community Christmas dinner for 60 people and cook it with the help of my service club, our meals became rather ho-hum.
The pandemic changed all that. Over the past six weeks I have been cooking and creating all manner of things in the kitchen. The photos above of the baked salmon and of the stuffed chicken breasts are two examples of my cooking efforts.
Turkey For TwoWhen Easter came along this year, I felt sad. Usually we have a big family dinner. We all get together and visit and feast. Our service club hosts an Easter Egg Hunt for the community, which my grandsons love to participate in. But, as we were sheltering in place, we couldn't be with our family to follow our usual tradition.
I decided to make turkey for our Easter dinner anyways, just for the two of us. I purchased the smallest turkey I could find and stuffed it and roasted it.
|Turkey Dinner for Two|
|Turkey Dinner Close-up|
|Rob Adds Gravy|
|Two Berry Pies|
Of course we couldn't eat the whole turkey, so I froze much of the meat, and the bones for stock. This week, I used some of the frozen turkey meat to make a turkey pie. I still have lots left for soup.
Indian CurriesLast week, I also made a vegetarian chick pea and vegetable curry. The next day, we ate the rest of the vegetable curry along with some homemade chicken korma. A couple of years ago, my step-daughter gave me a great little cookbook, pictured below. I invested in some good Indian spices and learned to make my curries from scratch.
|Chicken Korma, Vegetable Curry, & Rice|
Last WordsRob is an appreciative diner, and therefore a delight to cook for. He cooks sometimes too. He likes to make pancake breakfasts for us on weekends.
|Devil's Food Cake|
Hopefully, my desire to cook will still be with me when we're finally able to have guests for dinner again.