Just as I had convinced myself that cooking didn’t hold the same kind of joy that it had pre-pandemic, the 19yo moved onto campus. Nothing snaps me back to cooking like a change-up in family rhythm. And cooking for two on the daily with a side of reheatable single portions to ease her transition into independent living is a HUGE adjustment.
And then summer produce arrived along with all the tomatoes and peppers and squash that she is not a fan of. So while she is away we have been leaning into salads in between tomato-centered meals. There is so much more that has changed… the effort, the weekend meal prep… but at its base is still legumes, veggies, grains and the seasons.
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