Cooking in the time of Covid-19: Dear Logan,

Dear Logan,

We have been home doing our part to stop the spread of this deadly virus and keep each other healthy. Today, we have been home for 53 days. We are doing our part to keep our family safe as well as preventing the spread of this virus that abruptly ended life as we know it. This virus couldn’t come at a worse time for young people like you who are on the brink of so much growth and change. You have always had to fight to get where you want with your passion and now it seems you have to wait and be patient just a bit longer. I struggle to understand why things happen when they do and I try to ground my belief that things do happen for a reason, but this virus occurring now, has me frustrated and my heart aches when I think of how it has interrupted your and your brother’s life. I think if it were just Dad and me, I wouldn’t feel so frustrated, angry and disappointed at the timing of this virus. If it were just Dad and me I wouldn’t care that I was home for 53 days. But, I look at you, son, and you are patient, resilient and you are finding ways to utilize your time and be happy. You also keep us happy around here and once again, you have earned the right to be called pure joy. Some days are better than others and cabin fever does show up from time to time but for the most part, we have all been okay while stuck at home.

I wanted to let you know that including all these recipes on my blog is primarily for you. If people try our recipes and learn to cook as well, that is just a wonderful sharing bonus, but this is all for you. You have embraced using this time together to learn to cook and take yet another step to independence. I have gotten to know you better during our time in the kitchen. I have always known you but finding out more about who you are becoming has made my heart full. You are ready to head out and forge your way in the world and I cannot wait to see the coming chapters of your life unfold. I hope you have a long and happy life, filled with as many experiences as you can gather. I hope you see thousands of places, eat thousands of dishes, swim in many oceans and lakes and embrace many cultures. I wish you joy and peace and the strength to stick to what you believe in and get back on your feet when life knocks you down. I want you to tap into the reservoir of our support, belief and love for you when we are apart from each other and know that when we do see each other we will re-fill that reservoir with every hug, kiss, smile, kind words and laughter. It is a pleasure to cook with you, to teach you and to learn from you. It is reassuring to know you are independent and capable of taking care of yourself. You can call me, text me or video chat with me anytime you want, but I think more often than not, you will refer to the blog for anything you need to know about the dishes we have taught you. This blog, in all it’s virtual locations will be here for you now, for when we are not available or able to help you and it will be here long after we are gone. I think I can safely say this blog will be here not just as a reference for cooking but for comfort and will serve as a a bank full of beautiful memories we have created together.

We love you Logan and we are so grateful and honored to be your parents. You are an incredible gift of love, light and life.

**********

Last Monday’s dinner was part of what I call phase 2 of learning to cook. In phase 2 we cook the dishes we have learned for the second or third time. So far he has done lasagna twice, shepherd’s pie twice and has done chicken and broccoli pasta twice. For Monday’s dinner, he prepared chicken and broccoli pasta for his dad and did a shrimp variation for us. This is how he he did it:-

First, Logan cut up the chicken, seasoned it  with oregano, salt, pepper, garlic powder and onion powder and put it in a pot of olive, a little Worcestershire sauce and a little water. He covered the pot and let the chicken cook on medium low heat for 10 minutes, reducing it to low heat for 15 – 20 minutes until the chicken is thoroughly cooked but tender. Once the chicken was cooked, he turned off the burner and set the chicken aside.

Next he boiled the water for the pasta (with a little olive oil and salt in the water). While he waited he rinsed the shrimp and seasoned them. Logan chose, salt, pepper, cayenne, Worcestershire sauce, fresh garlic and diced onion.

Once the water came to a rolling boil, he put in the pasta of choice which was rigatoni and boiled until al dente. He drained the pasta, rinsed it and set it aside. Next he cooked the broccoli in a teaspoon of butter until it softened a bit and turned a brighter green.

He added the pasta to the pot and folded in the Alfredo sauce  and some freshly grated Parmesan and left on low heat.

 

Lastly, he cooked his shrimp in a separate pot (only because we were doing two versions of the dish – otherwise he could have cooked the broccoli with the shrimp. Once the shrimp turned light pink, Logan added the juice of 1/4 of a lime, stirred and set aside.

He added some of the broccoli pasta Alfredo into the pot with the chicken to make Tom’s dish and then added the shrimp into the remainder of the pasta and broccoli Alfredo.

Once the meals were plated, he topped them with some Parmesan and black pepper and served.

When a dish is made right and is tasty, it satiates you and leaves you wanting for nothing more. Since the pandemic it has been difficult not to snack but generally I eat and stop when I am full so often I will have one big meal a day with  two very light ones. If I am hungry, I eat.The second time he made this dish (and with a variation) it tasted even better. He is learning so quickly and so well that I forget I am teaching him. I give him the freedom to season how he wants to and the freedom to choose how great or how fine he wants to cut his ingredients. He makes me so proud when he tastes the food as he cooks it, cleans as he cooks and puts ingredients away while he waits on the food as it cooks ….and….he smells his seasonings and in a short space of time has learned to flavor meat by eyeballing how much he thinks he needs to make his food tasty.

If this is round 2, I can’t wait to taste round 3 of these fabulous dishes.

Stay well, wash your hands keep 2 meters between yourself and strangers and hang in there, This too shall pass.  ~Daniella and family.

 

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