Going morning and I appreciate the comments. One thing I’ve learned over the past (god how many days?) few days at home is we all need to be resourceful. I made Chinese steamed dumplings yesterday and normally use shredded cabbage in my stuffing. No cabbage at home so I used some leftover frisee lettuce that I did have. Make chicken a l’orange or use regular bread in place of brioche. The idea is to take your mind off of the news while quarantining. For me, it has been a bit of stress eating and getting to know Facebook friends all the better. I wish you well during these troubling times and if you were in my neighborhood I would drop a duck off to you. I live in Washington state and while all the bleach, kleenex, tp, and flour has been cleaned off the shelves the groceries still have a decent supply of untouched frozen ducks. Take care, be safe, and thanks for taking time to read my post — I do appreciate that greatly.

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My earliest attempt at cookery began with the filleting of my sister's goldfish at age 2 and cooking my pet rabbits by age 7. Life has been downhill ever since.

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