If you’ve cooked in a friend’s kitchen or in a new apartment, you’ve probably noticed that your stove may be smaller than yours or slower to heat up. The counter layout is actually counter clockwise and you can’t find a wooden spoon to save your life. Right on the spot, you are forced to adapt, but you still make dinner happen. Kind of like cooking in a pandemic.

For all the uncertainty and forced isolation of the past year, the pandemic has been a great teacher for this old cook. First, the things that are hard to admit: For the first time in my adult life, I was so tired of cooking – and hatching menu ideas for – every ding dang meal. (I’m even feeling a little annoyed.) Grocery shopping is a source of anxiety, and when I rush in / out and clean up, my creative sparks wane. (Of course, all of this means being completely hungry, homeless, and / or being held captive by the coronavirus.)

All this time at home pushed my innermost thoughts to uncomfortable edges, on the proverbial front burner. Will I still like my husband when this is over? Will winter end? Will I remember how to socialize in public again? Can I be honest about pouring my evening wine?

When I looked inside, my breath began to deep. Suddenly, I saw the reward – not the burden – of all this extra time. I looked behind the closed kitchen door and plunged into a drawer that was sharper. Just talk about eating in the fridge; it’s time to do it and yes, find joy again. Let the new tricks run that arm and get reacquainted with some old tricks. Cooking is a constant; it’s me, and you, who were different one year later.

Here is a list of the little things that currently spark excitement as I cook for her and me. What’s yours?

Dance while cutting

Music has long been an essential ingredient in my meal preparation, but now I make an extra effort to put in some tunes, especially if my workday is long. I don’t know of a better way to get rid of a bad mood. Friday afternoon is for “Funky Friday” on WXPN, evenings for jazz WBGO and Saturday is for reggae via “Positive Vibes” on KEXP. (Available via streaming or on smart speakers.)

Spread knowledge

If you are the designated cook, you can and you should teach your loved one how to make favorite foods or involve them in the preparation. My husband is proud to be a granola maker in our house and recently expressed an interest in learning to make pizza dough. It’s progress, people. Share the burden and love will follow.

Saltines

The pandemic taught me that saltiness makes excellent breadcrumbs in an instant. Crumble in a high power food processor or blender, and you’ll be left with crumbs for days. Just remember, there’s a reason they’re called “salt-ines”; adjust the salt as needed for your recipe.

Refrigerator applesauce

When I discovered that I could easily buy a basket of apples from a Lancaster County farm well into the winter, I immediately loved applesauce. About once a month, we haul the equivalent of four dozen apples home (Cortland is a personal favorite for sauces). The ritual goes like this: Keep the peels on – they shed the pigment and dye the sauce a lovely pink color. Add about 1 cup of water, or enough to cover the bottom of the pot. Quarter the apples and place in a large saucepan (depending on the size of the pot, you may need to cook the apples gradually.) Place the saucepan over medium-high heat and cover. Within a few minutes, you will hear the sound of an apple and you can start mashing. Cover the pot while the apples cook, checking their progress frequently. You will have applesauce in about 15 minutes. No sugar, no lemon, just cooked apples. Once the sauce has cooled, I run through the food mill, then divide into jars and store in the refrigerator. We ate it for breakfast with husband’s granola.

Chicken wings, grilled, not fried

If you love chicken wings and want to try making them at home, there’s no need to buy an air fryer or set up a deep-fryer. You can bake them instead. Here’s how: Preheat oven to 400 F. For 1 pound of wings, coat with 1 tablespoon neutral oil, 1 teaspoon salt and 1/2 teaspoon black pepper. To help process fat and ensure crisp skin, place the wings on a rack that fits comfortably on the pan or on the baking sheet. Bake for 45 minutes. Level up and place the wings in the sauce / seasoning of your choice, then return to the rack for about 15 minutes.

Second shelf

Speaking of cooking racks, it took me pandemic to buy a second shelf that fits inside the pan and is meant for something other than cooling the cake. This has become a favorite new tool. Make sure you count so that the rack actually fits inside your pan.

Steam the spinach in the microwave

Not as an end point, but as a first step, microwave steamed spinach is an incredibly easy way to prepare spinach for a skillet or oven, plus it goes from slimy to fat. Rinse clean, put in a glass bowl and steam in the microwave for 60 seconds. Drain well; this is important. Then lightly cook in olive oil in a skillet, with garlic and / or ginger, or add to pasta, whole grains, omelets or on pizza.

Chopped pineapple

While I love cherry tomato slices as a sweet antidote to spicy dishes, this year I’ve made extra room for chopped pineapples. If you can’t find fresh, look for cans. Consider your next nacho plate, any curry or large cut of meat, like a Puerto Rican style knick-knit.

Chopped fresh rosemary, especially on pizza dough

For years, I automate my pizza dough with oregano. But one day last year, I ran out. I cut a few stalks from my tough rosemary plant in the yard, finely chopped and sprinkled all over my dough. It is a revelation, like aria you might not expect. Pair it with a simple tomato sauce and shaved pecorino with a vegetable peeler.

Speaking of pizza dough…

If you catch a bug about making your own pizza dough, rest assured you can put it in the fridge and make it the next day. Or even on the third day. In fact, the dough will deepen the taste and develop more character (and yeast bubbles). Store in a closed container or bowl or loosely in a zip-style bag. Make sure you bring the dough to room temperature before rolling. Find my recipe on lanc.news/PizzaDough.

Scrambled eggs

You may know this, but it needs to be repeated: It takes 90 seconds to scramble an egg. That means if you’re hungry and don’t know what to make, you can eat it in just a few moments. Remember: Keep the heat low to coax the protein from the liquid into solidification and avoid overcooking it into a cardboard state. Salt is delicious!

Baked potatoes or sweet potatoes for dinner

Sometimes that’s all I have the energy for – and that’s okay. It will take you an hour of cooking time, depending on the size, but that is an hour you can daydream, read, or call a friend. Find my favorite method on lanc.news/BakedPotato.

Remove all wire fasteners and rubber bands from the product

You won’t believe how much longer the production lasts when you untie it from the grip of the label and twist ties. You can just sigh out loud carrots and parsley as a sign of gratitude.

Afternoon green tea

As people get older, coffee is banned after 12, but green tea is a welcome companion. It contains a little caffeine but doesn’t put me to sleep when it’s bedtime. I’m a big fan of the whole leaf “Moroccan Mint” from San Francisco-based Samovar Tea.

Much less wine

What started out as mostly dry January turned into February, and within a few weeks, I lost 10 pounds. But more importantly, I changed my relationship to wine, which I drank every night without fail at dinner, for decades. Now, I have a drink or two a week rather than a night and I sleep very well. But most importantly, I didn’t miss it.