I’ve tried many times to deny it, but there is something fundamental that I plan my day around: food. I wake up and drag myself downstairs, asking a series of very important questions. French press or pour-over? Light or medium roast? Or do I want an espresso? You guys already finished the eggs? Well, do we have any bagels? Does anyone want one too? Can you get me some fresh basil from the garden? Should we go for cheddar or feta today? Green olives or black? What do you mean you don’t like green olives? Who raised you?
After this morning routine, I go on with my day: studying, or writing, or simply wasting the afternoon away. Eventually, I’ll find myself drawn back to the kitchen. Whether it’s preparing a meal for my family or watching as someone else takes the lead, the kitchen is a central point in our home. This is where we congregate, searching through the cupboard for snacks or offering a spoon and asking, “What do you think is missing? Should I add more cumin?”
Our kitchen is painted a cream colour, but behind the cabinets, there are colours galore: marigold from turmeric, light brown from tahini, deep red from paprika, and an orchestra of greens from dried herbs. And just as there are a variety of shades in the kitchen, home-cooked food inspires a variety of feelings! I am yearnful when eating my mother’s mahshi (stuffed grape leaves); I am nostalgic when we barbeque kofta (ground beef skewers); and I am eager when trying out a new recipe. Food is not just a necessity—it is a language. We gravitate to a country’s street food for a taste of local culture. Mothers worldwide cut up fruit and bring it on a plate to their children as an apology or an act of care. We organize hangouts around where we’re going to eat. We are introduced to different walks of life through various methods of cooking, and an array of spices. We watch food competitions and documentaries eagerly. We send Gordon Ramsay pictures of our meals on Twitter in the hopes that he will either compliment or expertly eviscerate them.
I was curious if anyone else spent their quarantine in a similar state, exploring the worlds that a plate of food can offer. Here are a few glimpses!
What was your favourite thing that you made during quarantine?
Morgan: My mom taught me how to prep and cook her jerk chicken recipe, which has become a staple in a lot of the meals I eat throughout the week!
Isabel: My fave thing I made was a lemon meringue pie! I have baked since I was a kid and won some baking competitions when I was younger. After that I didn’t bake as much, but in first year I did it more often as a way to deal with anxiety.
Alexia: I made bubble tea—actually, I think I’m going to make some right now…
Aponi: The best thing I made was this Mediterranean steak bowl… It’s hummus at the bottom with this bomb salad with lettuce, cucumber, roasted tomatoes and onions… Some olives… I made this herbed yogurt dressing with mint in it, and then put a nice steak on top. The marinade for the steak was soy sauce, Worcestershire sauce, brown sugar, olive oil, garlic powder, and honey if I remember correctly…
Mennah: The best thing that I made in quarantine was my homemade macarons! It was nice to finally master that skill and make something that had challenged me for quite some time, without making a rock-hard hockey puck.
Alyssa: My favourite thing was this Filipino noodle dish called Pancit. It was a recipe passed down from my grandma, and my mom got to teach me all the secrets to making it as good!
What made you get into cooking/baking during quarantine?
Morgan: I’ve always turned to baking when I get stressed from school, definitely as a form of procrastination that at least makes me feel good when I eat it. With cooking though, there’s less room to mess up and experiment in my opinion, so I’ve always been nervous about learning. With the start of pandemic, a lot of grocery stores in my town were out of the basic necessities for baking, like flour and sugar. I still needed an activity to keep my mind occupied, so I started helping out in the kitchen.
Alexia: I think it was the boredom of quarantine and craving homemade goods without risking getting COVID from the outside world.
Aponi: I already liked cooking and baking before quarantine, but I had more time at home without school or work, so I was able to make more goodies!
Mennah: Personally, it was a chance to add some routine and normalcy during the early, confusing months of the pandemic. It let me focus my time and feel accomplished at the end of the day, and with all the emerging recipes online it seemed like the perfect opportunity. Plus, it was a nice mood-lifter, being able to make a sweet treat and enjoy it with my family.
Alyssa: It started at the beginning of quarantine with the whipped coffee/Dalgona TikTok trend that was the gateway to watching loads of cooking videos. I ended up attempting to cook food that my family would usually only buy at restaurants.
Did you learn anything new (recipe, skill, or life lesson)?
Morgan: I learned how to prep jerk chicken, and that there’s more thought and care put into prepping the meat than I expected. My mom is very adamant on everything, from the brand and look of the chicken purchased in the store to the specific seasoning (we love Walkers Woods!) and how each method of cooking the meat results in different tastes. Sometimes we make it in a crock pot or BBQ it, but mostly just roasting it in the oven is our go-to. What you do with the meat is also important. I’ve tried it out in mac n cheese, chicken and waffles, and grilled cheese/panini variations.
Alexia: I tried making a lot of vegan treats!
Aponi: I learned how to cook meat to the perfect temperature… My chicken? Soft and hydrated. Not dry at ALL. She looks like she does a 7-step skincare routine.
Mennah: I learned several new skills over the past few months; I’ve learned how to work with delicate pastries and how to cook different types of food that I had struggled with in the past. Most notably, I learned how to take it slow and be okay with imperfections and failures. I realized through this time that I am in no way a master chef and that it’s okay if things don’t come out the way that I want. I learned how to roll with the punches and that really helped my mental health through those uncertain times.
Alyssa: I learned that those precise measurements of spices in recipes are usually not that important. And often, recipes taste a whole lot better if you just season based on your taste.
Is there something you’re looking forward to making?
Morgan: I’m looking forward to implementing the chicken into more fall-themed dishes. We usually put jerk seasoning on our turkey for Thanksgiving, but I’d like to try it out in soups, chilies… basically your typical fall meals, just made interesting with a bit of flavour!
Isabel: I wanna make a frozen soufflé or try some vegan recipes!
Alexia: I really want to try making pasta, because I’ve never actually cooked before (just baked).
Aponi: I really want to learn to make more Korean food! I started to make a few dishes over the summer, but I haven’t mastered anything yet and there are so many recipes I still have to try and adjust.
Mennah: I am really excited to make different kinds of cheesecakes over the next few weeks. It’ll be a challenge because in the past I’ve often made blocks of cheese with sugar—so I am hoping to master the appropriate ratios and be creative with the flavours.
Alyssa: My grandma sent me the recipe for my favourite Christmas ham that she makes every year. But I’m saving that recipe for a special occasion…
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