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.
この記事は Baltimore magazine の June/July 2020 版に掲載されています。
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この記事は Baltimore magazine の June/July 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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