While stuck at home, writer bessbell has found herself navigating the unexpected change of becoming someone who cooks — and enjoys it — for the first time. Read her GrubDiet
Bess Kalb with the classic American dish called peanut butter and fancy jam toast. Illustration: Margalit Cutler Over the last month, the writer Bess Kalb has found herself navigating some tricky territory that included promoting her first book, Nobody Will Tell You But Me , while the country quarantines. “We were doing a kind of premature funeral for it,” the screenwriter and former Jimmy Kimmel Live! writer says of the as-told-to memoir documenting her grandmother’s life.
For dinner, I made the Ottolenghi turkey meatballs. A great recipe by a great chef for people who are neither great chefs nor great people. Miyoko’s was the first one I tried. I was very skeptical, and I loved it, and I’ve never looked back. I can say I like this butter as much if not more than regular butter, to the extent that my husband puts it on his toast, even though he has the option of eating regular butter.
Toad in the hole with two eggs and the last of Zoe’s challah. Sad. I tried to poach an egg once. It tasted like vinegar, and I haven’t attempted it since then. If you fail at something once, just hope nobody was watching and never try again!Leftover, cold sausage pasta. Our microwave broke a few weeks ago, so this has been a series of cold leftovers. We are very brave!
#TheStew Part Deux. Heated leftovers in a pot because you really can’t have cold stew until you’ve truly given up hope there will be a vaccine. I realize I just bragged about having a donabe, but the truth is, I am too intimidated to use it. It looks like a beautiful piece of ceramic pottery that I will break.
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