AT ANY GIVEN TIME—pre-pandemic, that is—my fridge was stuffed with Styrofoam and cardboard carryout containers filled with leftovers of every kind. Pumpkin man two and pieces of lamb shish kebab from The Helmand, half a shrimp-salad sandwich from The Local Oyster, a few scraps of chicken marsala from Vito’s, some ramen from PekoPeko—food from wherever my work as the food and dining editor of Baltimore magazine has taken me. The truth is, I’ve always enjoyed cooking at home, but usually because it was a relief from all that eating out. Now, COVID has left me—and us—with no other choice. While carryout and delivery are still available, dining out, something I did up to five times a week for work, is no longer an option.
هذه القصة مأخوذة من طبعة June/July 2020 من Baltimore magazine.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة June/July 2020 من Baltimore magazine.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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AFTER GLOW
KEY HIGHWAY
