A few years ago, I was fortunate to do a "cooking class" in the summer kitchen of one of my Italian friends' aunt's house. Zia and Nonna taught us how to make pasta, gnocchi and lemon cookies AND sent us home with bags of delicious gnocchi for our dinner. (Thank you Cathy!!) Since then, I've branched out from the basics I learned from them and adapted their recipes. Well, not really recipes, since nothing was written down, but I did my best to capture the "cups of" this the "pinch" of that and the the feel of the dough when it's been worked enough.
We stocked up on dried beans of all sorts as part of our pre-COVID-19 quarantine provisioning. I often use canned chick peas to make hummus or to add to curries and salads, but I had only ever used dried on canoe-camping trips. I made this felafel recipe a couple of times, and the freshness of the re-hydrated (but uncooked) peas makes a tasty difference.
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Jean E. Pendziwol
I live on the north shore of Lake Superior where I write books for kids and adults. I express love and care through food. Since I'm unable to feed friends and family during this period of COVID-19 isolation, I thought I would share some of my favourite recipes instead. Hope you enjoy!