All things considered, feeling a bit restless is a good problem to have. I look forward to going to a restaurant again, and I plan to splurge on somewhere really nice.

Until then, I’m enjoying being my own personal chef. Cooking is my favourite pastime (some might say obsession). Cooking imposes routine and structure on the day, and by now we know how fluid the days in lockdown can be. And eating well-prepared, nutritious food promotes a feeling of wellness.

I’m happy to report that online grocery shopping is back to same-day delivery. It doesn’t feel frantic like it did when it took two weeks. It’s a change from how I used to shop, going out and getting a few things every other day or so. But I’m used to having a full larder, and a lot of different ingredients on hand to cook with.

Some recent dishes…

Black beans and rice: This is comfort food that sings! A nice amount of spicy but not too hot. I cooked the black beans in the trusty InstantPot (aka iPot). The recipe called for pumpkin spice, but a Google search came up with a recipe and I had everything on hand: cinnamon, ginger, cloves, and nutmeg.   

Pasta e fagioli: As in, “When the stars make you drool just like a pasta fazool, that’s amore…” This was just exquisite. The secret is to run the carrots, leeks, and garlic (aka sofrito) through the food processor until finely chopped, and reduce it for about 10 minutes to extract the flavours. I took a shortcut and cooked the cranberry beans in the iPot, then added them in. The other secret is to cook the pasta separately and add it at the end. My version was delicious and full-on vegan. I didn’t miss the ham hock or the Parmesan.

Ratatouille: No trip to France this summer, but no reason not to have a nice summery French dish. Simmered eggplant, zucchini, onions, diced tomatoes, fennel seeds, and a handful of incredibly fragrant basil from the pot on the deck. It’s like perfume. Ratatouille is one of those dishes that’s even better the next day.

A hot summer day is another reason to sing the praises of an induction stove. Induction doesn’t create a lot of ambient heat, so the kitchen stays cooler. It’s perfect when the Humidex is hovering in the high 30s.

Stay cool and safe. And eat well!