So many people are rediscovering or developing an interest in creating magic in the kitchen. Some are investing in gadgets like sushi makers, rice cookers, borosilicate tea makers, and pressure cookers, while others are simply taking out their old skillets and revisiting familiar recipes.
During this coronavirus pandemic, most of us are staying inside and spending more time in the kitchen. Yeast and flour, and other cooking supplies are in short supply and recipe books are having the dust blown off them as they ushered to a new place of honor on the kitchen counter.
Let’s show off our favorite or a recent recipe and a photo. I’ll start it off. (I’m still a beginner, so I hope you’ll forgive me for using Jiffy Mix.) Type out your recipe in an email and send a photo as an attachment to durhamskywriter@gmail.com. Doing so will grant me permission to post them here in the Durham Skywriter and also on the Durham Skywriter Facebook page.
During this coronavirus pandemic, most of us are staying inside and spending more time in the kitchen. Yeast and flour, and other cooking supplies are in short supply and recipe books are having the dust blown off them as they ushered to a new place of honor on the kitchen counter.
Let’s show off our favorite or a recent recipe and a photo. I’ll start it off. (I’m still a beginner, so I hope you’ll forgive me for using Jiffy Mix.) Type out your recipe in an email and send a photo as an attachment to durhamskywriter@gmail.com. Doing so will grant me permission to post them here in the Durham Skywriter and also on the Durham Skywriter Facebook page.
Many thanks to chef and nutritionist Shemecka McNeil, who sent in this recipe AND provided nutrition tips and facts. She runs a culinary-education nonprofit, Slice 325, and her slogan is “Healthy food is a social justice matter.”
