COVID Cuisine & Misc: Part 2

It goes without saying that things have been chaotic and anxiety inducing for the last 4-almost-5 months. While, yes, I have been doing a lot more cooking, I haven’t been documenting all that much here on this blog. I’ve just been too anxious, depressed, and overwhelmed. 

So this post will be a photo dump of sorts. Mind you there are some things I made of which I lack a photo—such as the heaping bowl of laksa with skewers of grilled gojujang marinated chicken—big yum.  

Much like everyone else, I made some sourdough. I revived my starter (which was converted to a sorghum starter, which I converted to a sprouted wheat starter) for precisely one loaf. Fortunately I had the presence of mind to buy a 10 lb bag of APF as part of my pandemic preparedness. I have a cupboard devoted entirely to a collection of different flours, so I am set for a while.

I have 5 more conventional English muffins in the fridge, and once they are gone, I will make some sourdough English muffins and use up the last bit of oat flour I have on hand. That’ll probably be in a week or so.

Egg salad with anchovy fillets on crostini.

I was too overwhelmed to concern myself with making something more substantial. Cheese and crackers have been my go-to during the pandemic.

Greek style mezze of homemade hummus, tzatziki, and muhamarrah,

grilled shrimp, dried fruit, nuts, olives and pita.

I felt guilty that I hadn't made too much homemade food for Maharajah.

 

Easter dinner is usually lamb. Not so festive this year, so I threw together

a batch of mattar keema.

First bit of normalcy in four months. July 1st I went to the farmer's market.

This was my haul: coffee, okra, nectarines, strawberries, and garlic scapes.