I was thinking the other day about how much more aware I was about changes I have made in the way I was living or cooking or exercising during the pandemic. Being stuck these last few years at home makes you notice more (like how many things need cleaning/fixing/changing in our house!).
I made a few changes in the last couple of years that have had an impact on my life. Sometimes I just make changes out of anxiety or peer pressure (everyone seems to be eating less meat, maybe I should, or intermittent fasting time? Or what is the latest haircut?).
But I noticed this morning, as I read through the New York Times food editor Sam Sifton’s recipe recommendations (I get weekly emails because I subscribed to NYTimes, which includes the Food section), that this really has changed my life for the better.
I always liked to cook and bake, and I know lots of techniques and recipes. I am hardly what you would call a beginner, in fact, in some ways I am considered an accomplished cook. But regular exposure to the New York Times recipes have upped my game! And this late in life — I am in my early 60s — that is a cool surprise!
I look forward to the chatty emails each week, offering recipes I could try from their huge database of recipes. I also love saving my favorites to their online recipe box. When…
