Day 21

Quarantineland is a strange new place - a combination of Groundhog Day and the Upside Down. In many ways, my days are the same as they have been for the last 18 months here in Fairfax, and much longer in other places: I drink my morning coffee at the dining-room table; run teleconferences and send emails from my desk; cook dinner most nights using a meal planning schedule that has been evolving my whole adult life from my mother’s unchanging weekly routine.

Other shifts and routines are emerging that are new and strange in our home ecosystem. Miss B, long self-described as a “slug” who would protest any suggestion of physical exertion, now voluntarily goes out for a walk every morning before sitting down to schoolwork. Sometimes she goes twice a day. DP, who has been up and gone long before sunup most days for the better part of two decades, is regularly “sleeping in” until after 7. And me? I generally revel in being a homebody; now I feel the walls closing in if it’s late afternoon and I haven’t made it out into the fresh air yet. I’m digging into tasks I would normally procrastinate about getting done. And I’m baking even more than I usually do, and wanting to even more than that.

Popovers

I’ve been working on what I call “carbing with intent” for the last year, and part of that is curbing my desire to eat dessert every single night - I usually try to restrain myself to weekends. That has been harder than usual for the last few weeks, when the call of carbs as comfort food has been almost irresistible, and I’ve hit on popovers as a good compromise. You can make them sweet or savory, and they provide a good carb hit without throwing your whole calorie budget for the day out of whack. I’ve adapted Michael Ruhlman’s Ratio recipe to stretch the most basic ingredient ratio into four good-sized popovers - perfect for an impromptu after-dinner treat. (Miss B will attest that they’re also good toasted and topped with maple syrup for breakfast the next day.)

4oz/120ml milk

1 egg

2oz/60g all-purpose/plain flour

a large pinch of salt

1oz/30g/2 Tbsp butter, melted

Combine the milk and eggs in a jug with a pouring spout and whisk until combined. Add flour and salt, and stir until combined evenly. Ideally, for best results let the batter sit for 15-30 minutes (or longer) after combining.

When ready to cook, place a popover or muffin pan in the oven and heat the oven to 450F/220C. Divide the butter into 4 even pieces; remove the pan from the oven and place one piece into each of 4 of the cups. Pour 1/4 of the batter into each of the 4 cups, then return the pan to the oven. Bake for 10 minutes, then reduce heat to 375F/190C and bake for another 20-30 minutes, or until puffy and golden.

Serve hot with jam or syrup.

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