We're staying in (and we're already preheating the oven).
The coronavirus outbreak has rattled our daily lives, and things seem to change minute by minute. But there’s one constant: we have to eat. How do we cook among the chaos? What recipes do we lean on? How can we use cooking to stay calm? That’s what we’re exploring in this series,One hundred twenty-two. That’s the number of cookies, cakes, brownies, and breads I saved on Instagram in the last twelve months—and never actually made.
Ambitious? Yes, but also a little odd, because baking is my favorite thing to do in the kitchen. I love folding flour and whipping cream and creaming butter. I love knowing that after mixing together simple pantry ingredients like flour, oil, and cocoa powder, I’ll have something sweet to nibble on for the days ahead. But that doesn’t mean that I bake as often as I’d like. It’s a task that deserves and requires mostly undivided attention—something I’m not always able to give.
Last week, though, my oven and I experienced an unexpected shift as the Epi team moved to remote work. Social distancing brought uncertainty and restlessness and boredom, and I needed a way out. If I was going to be confined to my home, then I needed to spend my time doing something I enjoyed.for dinner, I looked in my pantry and saw leftover cornmeal and flour from the holidays. There were eggs and milk in the fridge.
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