Hi everyone,
Long time, no post!
As the world continues to grapple with the fallout from COVID-19, it has been very interesting to see the various coping mechanisms we have been using to navigate this weird time. I said "weird" because if I see the phrase "unprecedented times," "troubling times," or "strange times" one more time, I am going to lose it.
Like many others, I have been channeling my feelings into obsessive cooking.
Luckily, in British Columbia where I am quarantining (which is the new, post-apocalyptic version of "summering"), the only food shortages have been yeast. Thus, my primal desire to recreate dishes evoking times that I felt safe and happy is unimpeded by a lack of ingredients.
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| One of my few first-time creations: portobello mushroom tacos with sour cream and homemade guacamole |
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| Another first-timer: coconut ice cream with cherries |
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| The rest were things I've made before, like these veggie fajitas |
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| Or restaurant favorites like this pear ravioli inspired by the pear ravioli at Felidia NYC. |
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| Very, very labor-intensive to roll one's own dough. |
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| I pressed the edges with the prongs of a fork. |
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| My proprietary guacamole recipe |
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| Huevos rancheros made an appearance |
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| In a real throwback, recreating a sandwich that is no longer on the menu at regional fast-casual chain Atlanta Bread Company |
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| Homemade vodka rigatoni def earned a spot in the regular rotation |
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| Stayed true to my southern roots with butter biscuits |
Cooking provides me with the illusion of control in a chaotic world, as well as an opportunity to be praised (b/c my cooking slaps). During my normal yuppie life, I rarely prepare my own food. I actually go so far as to order
plant-based meals from Sakara to avoid cooking. So, it's been a lifestyle shift to say the least.
On the bright side, spending (a lot) more time in the kitchen has been a nice way to share old stories and make new memories. For example, my cousins and I compared my version of the Smith family macaroni and cheese recipe to my aunt/their grandmother's version. For my birthday, I made a lime curd cake that was a favorite of mine growing up.
One of my cousins made me cinnamon buns for her home economics class assignment as a birthday breakfast. And on Cinco de Mayo, we made churros as a team. My cousin-in-law squeezed the dough into the hot oil while I cut it into pieces with a pair of kitchen scissors. Bébé cousin #2 covered the freshly cooked churros with cinnamon and sugar and bébé cousin #1 made a chocolate sauce for dipping.
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| First time having this in years. It was delish. |
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| My amazing birthday cake with homemade lime curd and lime icing :) |
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| This was such a nice birthday surprise :) |
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| Churros con chocolate |
There is a certain camaraderie I feel when scrolling through endless pictures of banana bread. My fellow stress-cookers in arms. I derive inspiration from the various creations my friends share on their feeds. We have essentially become a bunch of suburban moms of yore swapping bon appetit links via DM. I must admit, I don't hate it.
If you would like to follow along in real-time, I have been posting photos and videos of things I am cooking to a highlight called "Q'tine Cuisine" on my Instagram page (
@azeezahgoodwin). DM me or comment on this post if you would like recipes! My friends will vouch for the fact that I will reply and share :)
Wishing everyone good health and comfort during these weird times.
xo, Azeezah
