While everyone has been (hopefully) staying safe this past month, I figured I’d share some of the things I’ve been learning to do. Most of it is culinary related. I’ve baked my own bread. I’ve made cakes and other confections.
The thing I’m proudest of so far is making croissants. They’re labor intensive, requiring dough to get rolled out and folded into thirds. This layers the dough and butter 729 times. It was worth it. The croissants turned out pillowy soft with a buttery texture that just melted in my mouth. They were even good laying out on the counter after a couple of days. I’d make more, except that I don’t have much unsalted butter left.
After the quarantine is lifted and things return to whatever will pass for normal, I intend on making some Beef Wellington from scratch. The store has the right mushrooms and mustard. I promised myself I’d wait until items on the shelf return to normal supply.
Outside of that, the weather’s been too chilly for me to plant in the garden. I have many tomato plants and peppers waiting to head outside. There’s so many that I will have to plant them in shifts. They should flower and give me a good stock of fresh food in the summer and fall.
Finally, I’ve been making progress on my novel. Times were interesting two centuries ago, and now I have a better sense of what it might have been like to have lived then. It’s given me some solace knowing that there always have been times when people lost control of the world around them. They survived back then, just as we will now.
But I don’t think I’m going to write about plagues any time soon.