It’s looking more and more as though I’ll be indoors for quite a while, along with other New Yorkers and many around the country. As anxious as this time is, I’m trying to accept the circumstances and to find what positives I can.
I can’t claim to have made much use of the extra time at home this week: so far, zero regular cleaning or spring cleaning. Minimal progress on my domestic to-do list. Keeping up with, but not getting ahead of work. It’s OK. It takes me a while to adjust to change or disruption, and right now I think we’re all taking it one day at a time.
I’m not exactly cooking more than I was, but a lot of people I know are, so I’ve been thinking about what I can provide in terms of recipes and content that would feel comforting and good! My hunch is that, no matter how inspired or motivated or compelled by necessity to cook as people are, it’s a good time for simple food.
At least that’s how I’m feeling: I want to clear out my pantry, stock my freezer, and have tasty things to eat. But I’m also adjusting to the new normal and struggling with distraction. The simpler the better, for now. Hence this incredibly easy skillet pasta dish, which is totally unoriginal in that it’s similar to other things I’ve made (including the chili mac in Power Plates).
But my mind hasn’t really been up to creating anything very original this week, and while I get used to the new normal, something cheesy, wholesome, and filling definitely hits the spot. Happy to have leftovers in the fridge and freezer, and happy to be sharing this quick comfort meal with you.
I’m loving the Violife shredded cheddar right now, but my cashew queso sauce is also a favorite, and I’m excited to try this meal with that, too. I’d say the dish makes 4 generous portions and 8 small ones. I intentionally made the whole batch and froze half in individual portions, just to have them around; you can definitely cut the recipe in half, saving your half can black beans and tomatoes for another use.
I know things continue to be strange, but I’ve been thinking a lot about how this is a powerful moment for us to focus on taking care of ourselves: physically, mentally, emotionally. Cooking is the best way I know how to love and care for myself. I feel so grateful that I can share it with you. For those of you that are into it, I shared this recipe as a demo in Instagram stories yesterday, and I’ll keep doing that with simple meals as the weeks go on. You’re always welcome to join me there.
Till Sunday, you’ve got my love.