Cutting up
Just when I think the quarantine has taken us to the far reaches of what we can do for ourselves, we reach another level. Back in March, sourdough starters and banana bread were all the rage. You could hardly go on Instagram or Facebook without seeing a lump of taupe-colored dough sitting in a glass bowl. Or a batch of brown bananas begging for their destiny. There were shortages of yeast and flour on par with the dearth of toilet paper we all feared. It even led one woman (I shit you not, her name is Caren White) to write a screed about how the rest of us baking were taking food out of her mouth. (Seriously, you can read an archived version of it here and a later screed walking back her entitlement and trying to justify it here .) As the quarantine progressed, enthusiastic and enterprising folks explored the miracle of dalgona coffee (which, I’m sorry, looks like diarrhea mixed with milk); the wonders of homemade bagels and English muffins; the agony and ecstasy of handmade pasta; th...