I suppose we're lucky. We've always cooked at home. It's not always easy, of course. Especially not during the working week when you've got four people coming and going from all directions. I'll admit, I'm not above just buying a hot chicken and tearing it apart to throw between some bread rolls. But hunkering down at home will mean cooking more at home. I can already see that from the number of pots of leftovers piling up in our downstairs fridge and freezer.
There's a big container of Bolognese sauce, of course. But there's always a big container of Bolognese sauce, somewhere. Another pot of leftover beef bourginon. Ham and vegetable soup. And sundry curries, here and there.
Jane cooked a very nice recipe from the New York Times the other day, baked shrimp with tomato and feta. (They call it shrimp, and it's their recipe.)
I would never have thought to put seafood with feta, but it worked and it worked well. Tonight we're looking at an oxtail ragout, which I think we got from a Karen Martini cookbook. It went into the slow cooker yesterday, came off the heat last night, and sat in the fridge which allowed the excess fat to rise and harden overnight. I skimmed that off this morning and returned the stew to a low heat. We make this all the time, usually with mashed potatoes on the first night, and pasta or gnocchi on the second.
One thing I'm going to get into over the next couple of weeks, possibly months, is cooking with beans. I don't often do it, but you can get a lot of eating out of one pot of chili beans and bacon.
One thing I'm not going to be doing? Baking breads and cake. I have no skills at all. Thankfully, Jane does.