Shut in my house due to coronavirus, I actually haven’t spent much time in the kitchen (unless that entails standing in front of the pantry eating Doritos). Instead, I’ve left the cooking to my boyfriend Mike, who normally works most nights as a bartender but since restaurants in New Jersey have been closed for dining-in, has been stuck at home as my personal chef.
Not that it’s much of a difference than what my average cooking routine entails. Since starting a weight loss plan about a year ago, I cook pretty boring meals at home – think baked salmon, grilled zucchini, a warmed-up 70-calorie brownie if I’m feeling adventurous.
Just a few years ago, though, the kitchen was my favorite place to be. After finally learning some cooking basics from my college roommate Alex – prior to that, I was raised on microwave meals, although I loved real food – I headed to Italy for a semester in Florence and, as any smart college kid does, I signed up for a Pairing Food And Wine class.