Date Night Dinners in the Age of Isolation

Date Night Dinners in the Age of Isolation
When my husband and I were dating, we rarely went out to eat because we made dinner for each other. Now that we’re married, we don’t have to impress each other anymore. We still cook on weekends to have leftovers for the rest of the week. However, Friday is date night, when we usually go to dinner with friends. Before we were under stay-at-home orders, I decided to stop eating out until the pandemic passed. As I write this, we’re on week six of home-cooked meals. While I have a repertoire of go-to recipes, I’ve been pushing my cooking skills. This has been tricky because we don’t eat meat during Lent, and my husband dislikes vegetarian meals. Also, since we’ve been on lockdown, I’ve been having a stress flare. To settle my stomach, I’m eating a lot of rice and pasta. I thought sharing our date night menu might inspire others in the kitchen. Week 1: 'Laissez les bons temps rouler' The first weekend was the last time I was able to go grocery shopping. To avoid crowds, I went to a nearby Asian market, where I bought the last 10-pound bag of rice, live crawfish, and shrimp. We only had enough crawfish for one meal, but with so much rice, I made enough of Justin Wilson’s shrimp creole to last us through the week. Week 2: Making do with what’s on hand After seeing pictures of long supermarket lines, I was glad I bought an 8-ounce tub of crab meat the previous week so that I wouldn’t have to venture out. Crab cakes have always been one of my favorites, but I never made them from scratch until my husband shared his simple recipe. For a healthy spin, instead of mayonnaise, I mixed a spoonful of Greek yogurt with the crab, one egg, a squirt of mustard, bread crumbs, and Cajun seasoning. I then browned the cakes to a crisp in a frying pan lightly
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