Cooking in the Time of COVID – Cinco de Mayo

Instagram Post 5/5/2020

 
👨‍🍳 Cooking in the Time of COVID 👨‍🍳

(Click on any image to view it in high resolution.)

Oh no! It’s Cinco de Mayo (I was sure it was still April) AND I haven’t given up trying to cook with whatever is on hand rather than running off to the supermarket for fresh supplies. I hadn’t counted on a double challenge, but there was still some Oaxacan mole in the freezer, I could shred the leftover chicken, and since sheltering in place began, flour tortillas are always within reach. Quesadillas it shall be.

Veggies 🤔. Using what’s here, esquites, the Mexican street food favorite, would be a good candidate: grilled corn with garlic, jalapeños, scallions, cilantro, crema (or mayonnaise) and lime juice topped with crumbled cotija cheese (or something akin to it 😉) and tajín.

This is actually going to be good! Would it be cheating if I just run across the street to the convenience store to grab a bag of corn chips? They’d be picture perfect alongside the quesadilla. That’s not the same order of magnitude as a supermarket expedition, right? I succumbed to the whim (not to mention a pint of Ben & Jerry’s), and placed the chips on the kitchen counter next to the lime, both slated for garnish duty.

Enthusiastic about what promised to be an Instaworthy photo, I carried the plate into the living room and set it in front of the one window in my apartment that gets any decent natural light. Rotating it and the camera (and myself), I snapped a bunch of pics and finally managed to snag one that was reasonably well lit. I rewarded myself with a couple of bites of the quesadilla and a forkful of esquites and brought it back to the kitchen where the forgotten chips and lime were still patiently waiting to be pressed into service, too late, alas, for plating.
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And here they are, still on the counter, presented as proof that since it’s on the Internet, it happened.

Sometimes I just can’t catch a break.
 
 
Stay safe, be well, and eat whatever it takes. ❤️
 
 

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