Pre-coronavirus, I generally enjoyed cooking every night as a way to destress (and save money). Then, during the “spring break” portion of the lockdown when time was at its most unreal and grocery store shelves at their emptiest, I lost interest. Meals during this time tended towards digestive biscuits, large quantities of oatmeal, and raw carrots eaten despondently at my desk. But now that summer term has picked up, I’ve gone back to cooking as a welcome distraction from everything. I find it a bit more of a challenge now that I only buy groceries once a week since I like to make whatever I’m feeling at the time instead of planning meals in advance, but I’m making it work.
