Cooking Chronicles

This pandemic has driven many to turn to food as a source of comfort. I would be lying to say that I haven’t indulged in the occasional “bad” carb after a particularly stressful day. People are cleaning out the junk food in supermarkets while leaving the produce and grocery aisle practically untouched. The emphasis on certain comfort foods reminds me of one of my favorite food experiences as a kid and teenager. Camping. There is absolutely nothing that tastes as good as food made by a campfire after a long day of hiking. I went camping with a group of people and while we were outdoors, no expense was spared as far as the food budget. S’mores, grilled cheese sandwiches, tomato soup, tacos, peach cobbler, vegetarian hotdogs and other delicious wonders were available in abundance. It was a great time to enjoy nature while also experiencing the community component of preparing food in large quantities and having good conversations as we huddled around the campfire for warmth. Nowadays, I find myself preparing more food than I ever have at any point in my life. I make dinner in the evenings and meal prep for most of my lunches at work. I’ve become more comfortable doing it and I find myself making more things from scratch and passing on some of the more processed foods. Nothing excessive but just a more intentional effort to eat a bit healthier than before.

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