It has been one month and 12 days since my school started a “soft-closure”, meaning students stay home and stay safe. I have more free time than I know what to do with, most of which is spent at home. I go on a walk every day with my parents and dogs, but the rest of the day is free range for me to do whatever I want (once I finish my online homework). I do yoga, make jewelry, embroider, sew, bake, and cook to distract myself from the looming threat of the COVID19 pandemic on my future plans and the disappointment and loss of what would have likely been the most exciting part of high school, senior year. This afternoon I decided I wanted to make corn tortillas. Unfortunately, the recipe I wanted to use required a subscription to The New York Times Cooking. I had already expended my free trial some months earlier, so I decided to invest in the $4.99/month and get it. If I’m going to have to spend several more months in quarantine, I might as well try a bunch of new recipes. I had some firm tofu I needed to use so I looked up “tofu” on the NYT Cooking app and stumbled upon butter tofu. A good amount of carbs is essential for every meal nowadays, thus I made naan as well.
