Quarantine Cookbook, Take Two
This cornbread is very, very easy and lots of fun to make. The crumb is coarse and distinctly flavored from the cornmeal. It’s customizable, and it goes well with chili or thick soups (cold-weather staples) or butter on its own. This bread is not meant to be sweet, but adding a few tablespoons of honey to the batter does a good job.
Well, hello, readers.
I wrote the last issue of this cookbook in June 2020, hoping that I could change the title to “regular cookbook” or something similar, by September.
I think we all knew, deep down, that we would still be largely staying at home. But no one wanted to face it.
Now, here we are, mostly at home, staring into a sea of Zoom boxes every day. It’s not ideal, but at least waking up later is a blessing… that I have begun to take for granted.
Because I wake up so late and have many things to do, I don’t have much time to make breakfast. So, for me, there’s nothing like starting my day (or my 3rd period Zoom class) with a delicious, wholesome, zero-effort jar of oats waiting for me in the fridge…after rolling out of bed 5 minutes before class. Or baking up a fruit crisp and enjoying it warm with vanilla ice cream on a cold night.
Without further ado, here are the recipes—fruit crisp, cornbread, and overnight oats. All have gluten-free and vegan options. And don’t forget to email me with pictures or feedback at [email protected] if you do make them!
Bon appétit,
Montana
Montana Lee is an Editor-in-Chief of ‘The Science Survey.’ Journalism connects her to others and the stories that define them. The newspaper is her...
