I understand my excitement for the cooking class is not everyone's cup of tea. We are all going through a transition in our lives that we did not see coming. I certainly did not think that in 2020 I would spend a better part of the year inside my house. My year did not start out so great: I had my fall in December 2019 over the holidays which bleed into the New Year with me having to decide whether I was going on my long planned trip to Florida to spend New Year's Eve with family. I finally felt well enough to take the trip and had a really good time until I got the call that my mother was in the ICU. That sent the end of the vacation into chaos and concern. I got home and my contract ended with my client (thankfully) but then I had no long term clients. Happi got sicker and I had to transition her to pet heaven the week before Covid-19. Then I got pneumonia and had to enter an emergency room at the beginning of the Covid-19 scare.
That was the first THREE months of 2020.
To say that the next eight months have been significantly less exciting has really been a relief. I really could not keep up that pace.
This is why having something in my life like this cooking course is exciting for me and I understand probably not as exciting for you. I am able to cook food that is interesting and out of the ordinary. Yes, I could do it from random Youtube videos but with this course I am doing it as a class. It has brought some happiness and cheer into my life even though I am still inside eight months later. It also gives me something to look forward to for the next six or eight months.
On that note, today I made Polenta with Mushrooms. Funny thing, I never made polenta before. I always bought it from the store. It is really easy to make. I used corn meal ground from a mill near my home. It made the polenta very rustic and not so creamy. I could not find the mushrooms they used in the recipe but as the course says, substitute when you have to. They still tasted great.
I ate it for lunch and it was very tasty. The mushrooms made the dish. I have more polenta for future meals. I found out polenta can be frozen for short periods of time and reheated.
I watched a Youtube presentation about jellyfish that was super interesting. I am finding more and more webinars and presentations that are educational and interesting and creative.
Until tomorrow...
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