Pre-quarantine life canted heavily toward utility and efficiency, but our windfall of unspent time has bred experimentation and improvisation. Isolation’s fertilizing effects on creativity are manifesting in prolific artistry and innovation. For me, quarantivity tends to brew in the kitchen.
Take last night’s chili. It began with the standard onions, garlic, ground beef, cumin, cayenne, chili powder, crushed tomatoes, salt, pepper, and way too many beans (accustomed to cans, I overplayed the soaking method ). Then I browsed recipes and took inventory of ingredients on hand. I kept smelling and tasting. Too bland, too watery, too beany; add this, add that.
Best. Chili. Ever. Good thing. We’ll be eating it for weeks.
My 60th year in 60,000 words
Day 255:159 words, TOTAL = 41,796; 18,204 remaining
ACCIDENTAL OMISSION: 1/3 c. frozen corn
Robin Clifford Wood is a writer and writing teacher. She lives in central Maine with her husband and dogs, loves to be outdoors, and enjoys ever-expanding horizons through her grown children and their multi-species families.