LIVING LIFE

If the number of items on our kitchen counter is indicative of my cooking ability, then I should be right up there with Julia Child, or at least Rachel Ray. Between the two professional knife sets, the convection oven, the toaster, the mixer, the instant pot, the air fryer, crockpot, and 10 cookbooks, it appears that I must spend quite a bit of time cooking. In reality, I cannot remember the last time I used most of these appliances, which means that all I do is make a lot of toast. The knives, however, are helpful when opening Amazon boxes.

In my defense, these appliances served a common purpose during the pandemic. The mixer was used a great deal during the first year when making sourdough bread was a “thing.” The mixer pasta attachments were fun for a while, but cleaning flour off of everything (including me) within a foot of the mixer was not so enjoyable. The air fryer was used several times until cleaning out the basket became a major job. The instant pot was used for a few recipes, but making cheesecake became its primary function. All of these appliances served the same purpose during the lockdown – it took significant amounts of time to make the food and even more time to clean up the messes. By the time I completed one meal, it was time to start the prep for the next one.

In order to avoid feeling guilty for abandoning all of my kitchen appliances, I just made beef bourguignon in my crockpot, to be followed by an instant pot cheesecake. Please note that this will be followed by an epic cleaning session, and a nap.

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