In 2020, our ubiquitous all-American cookouts — which roar on ad infinitum Mother’s Day through Labor Day — were often a tad sad little affairs if we had them at all. Instead of the jumbo party packs of burgers and brats, unending veggie or cheese trays, boxes of big cupcakes, and the super-sized bag of red, white, and blue paper napkins to last all summer long, we were buying a single pound of ground beef, 4 buns, a pint of vanilla, and left the colored napkins on the shelf. Fireworks, if available on the 4th, were viewed from apartment building balconies or hillside decks. We were masked and our celebrations felt the same.Continue reading
My friend Helen came over last week for an Instant Pot (IP) demonstration and to share a quick lunch we would make together. Well, actually I prepped; SHE cooked! Helen thought she wanted an Instant Pot–or similar–but needed to see it up close and personal before she made a final decision. While she enjoyed the Cream of Pea Soup with Scallions, Mint, and Sharp Cheddar we made, she was interested in meat main dishes–thinking she’d like to skip using the stove once in a while. It’s a wonderful idea, especially come summer, but not something I’ve done a lot of. I tested chicken recipes for America’s Test Chicken last year (see their new book!) and the rest of my electric pressure cooking has been vegetarian or oh-so-close. Just working my way through the process, I’d guess, but it was definitely time to branch out. By the way, she went home and ordered her IP! YAY!