From the number of hot dog buns and hamburger rolls we’re selling, I’d say most people are shying away from all those exotic recipes flooding the web.
I totally get that. When the mind is fogged by anxiety, simple is good.
The number of recipe steps I’ll commit to has been reduced to two, maybe three. I’m willing to bake and simmer. Steam and sauté are too much. Anything with a French accent is beyond my reach.
And, of course, there are the limitations in ingredients. When was the last time you saw fresh pea pods?
I probably have some frozen peas in the refrigerator, but there will be no substitutions. My ability to adapt is being sapped elsewhere.
Even with the most basic of dishes, I’m likely to screw up. The scallops are oversalted, the potatoes mushy.
It’s almost as if my stove, upset by my lack of attention at a time when I should be able to provide plenty, is rebelling.
So burgers it is. On the grill. In the snow. (Accompanied by a side salad of cucumbers and grape tomatoes, with balsamic dressing. Three steps.)