Item
Loud noises and Quiet Cooking
Title (Dublin Core)
Loud noises and Quiet Cooking
Description (Dublin Core)
There are two things that have marked this pandemic for me: sound and smell. He sounds of slammed doors from a very bored, angry, unsure ten-year-old boy and the smell of my late-night cooking.
As a 10-year-old, he felt set adrift, when schools closed, and he couldn’t go play with his friends and they couldn’t come here. How do you explain the concept of pandemic to a kid without scaring the crap out of them?
Because he was slamming the door to his room almost anytime he was spoken to, the dogs, of course, had something to say about it, because, well, they’re dogs. So, most of the day, there was slamming doors, constant barking, yelling (him), more yelling (me), crying (mostly me) and just really wanting some peace.
So, I began to cook. Stock, one of the first things I learned in culinary school. Tomato sauce. Pasta. Cookies. Bread, and no, I didn’t get on the sour dough band wagon. And I would do this late at night. When it was quite and cool. Filling the house with the rich smells of food. Meals that have been frozen, stock that has been frozen or canned, cookie dough stashed away to make cookies later. I could think while I cooked. It was and is, my de-stressor.
The picture is of one of my creations – “Ravioli Lasagna” – basically, using fresh ravioli (this is ricotta and spinach) as your lasagna “noodle”, layered with marinara, mozzarella and sweet Italian sausage.
As a 10-year-old, he felt set adrift, when schools closed, and he couldn’t go play with his friends and they couldn’t come here. How do you explain the concept of pandemic to a kid without scaring the crap out of them?
Because he was slamming the door to his room almost anytime he was spoken to, the dogs, of course, had something to say about it, because, well, they’re dogs. So, most of the day, there was slamming doors, constant barking, yelling (him), more yelling (me), crying (mostly me) and just really wanting some peace.
So, I began to cook. Stock, one of the first things I learned in culinary school. Tomato sauce. Pasta. Cookies. Bread, and no, I didn’t get on the sour dough band wagon. And I would do this late at night. When it was quite and cool. Filling the house with the rich smells of food. Meals that have been frozen, stock that has been frozen or canned, cookie dough stashed away to make cookies later. I could think while I cooked. It was and is, my de-stressor.
The picture is of one of my creations – “Ravioli Lasagna” – basically, using fresh ravioli (this is ricotta and spinach) as your lasagna “noodle”, layered with marinara, mozzarella and sweet Italian sausage.
Date (Dublin Core)
Creator (Dublin Core)
Contributor (Dublin Core)
Event Identifier (Dublin Core)
Partner (Dublin Core)
Type (Dublin Core)
text story
photograph
Link (Bibliographic Ontology)
Controlled Vocabulary (Dublin Core)
English
Conflict
English
Food & Drink
English
Health & Wellness
English
Home & Family Life
English
Recreation & Leisure
Contributor's Tags (a true folksonomy) (Friend of a Friend)
Collection (Dublin Core)
Linked Data (Dublin Core)
Date Submitted (Dublin Core)
10/13/2020
Date Modified (Dublin Core)
10/13/2020
This item was submitted on October 13, 2020 by Rebecca Kesler using the form “Share Your Story” on the site “A Journal of the Plague Year”: http://mail.covid-19archive.org/s/archive
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