Why I’ve been eating better during corona

Let me start by saying: corona isn’t fun (understatement), and as far as I’m concerned, these times can be over as soon as possible (as in: NOW, please). But there is one advantage: since corona, I’ve been eating better.

Or perhaps I should say: since corona, I’ve been cooking better, and therefore eating better. The simple fact is that I finally have (and make) the time for it. And wouldn’t you know it, that’s pretty much the most important ingredient in every dish: time.

Cooking up a storm

If you had seen me rushing through the supermarket, tired and harried after work, a month and a half ago, looking for something I could get cooked as quickly as possible without compromising too much on flavour and health, now my cookbooks are full of Post-its and I calmly spend two hours in the kitchen.

The Stew

I finally made The Stew by Allison Roman. And I still kick myself for not making it much sooner. All those missed opportunities for an abnormally delicious plate of food. Such a shame.

I made sweet-potato falafel—enough to feed an entire orphanage (long live the freezer)—Ottolenghi’s shakshuka with pinar sosis (Turkish frankfurters, definitely much tastier than Unox’s, by the way), left my cod alone in the pan for once instead of prodding it to see whether it was done, and pickled a shitload of vegetables.

The reward

Everyone may have taken up baking, but I’m perfectly happy cooking. And eating. Because after all those hours in the kitchen, that really is the best reward.

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