Quarantine Cuisine

I guess it's time for me to sit back down at the keyboard and start blogging again, huh? I mean, I really have no excuse anymore, do I?

How have you all been holding up? I have officially been "furloughed" as of today, so I will be posting pretty much everything I make. I managed to load up on as much fresh ingredients that would fit in the fridge. When that runs out, I will start digging way back into the pantry to see what's been lost back there.

Before I move on to the recipes and pictures, let me pause for a moment and say that I actually wrote an entire cookbook (never published) that would be perfect for this situation. The principle behind the book (and my whole theory of creating great food whenever you want) is to have a supply of certain things in your larder and freezer that are the building blocks. In a normal world, you would buy the fresh produce and meat/fish/poultry as needed. Or have the meats stocked up in your freezer, and just pick up the veggies. Since we are in the Upside Down these days, things are considerably more difficult. But we shall overcome.

So here's the deal. I am going to post entries from the never-seen-the-light-of-day cookbook on here every day. Then, what I'd really like is for all of you to make some of the recipes, and post pictures of them on my Food Happens Facebook page. Let's make this a family thing.