I’ve been cooking a lot since I’m in isolation. Here are some of my creations: Spicy pork and beans, a Chicken stock made with vegetables (no salt), Chocolate cupcakes (from a mix), and Sourdough bread. (The photos randomize, so watch them).
It took the simple bread and water starter about 10 days before it got “sour.” I made my first bread after that. I’d made some pancakes during the souring time, but didn’t get a photo. My next bread will be in a more traditional shape. I got a little impatient and didn’t let it rise enough. I learned a secret to making good artisan bread – spray the loaf with water before you close the dutch oven and put the bread in the oven to bake. It makes a more moist loaf that rises better.
I want to cook that stock down a bit and concentrate it some more. As it was, I cooked the bones and veg trimmings for about 20 hours, and I really got tired of smelling it. I’ll take the jars and slowly cook down 3 at a time into one jar, giving me concentrated stock. I don’t have the jars or space to dedicate for permanent stock storage for this many jars of it. I’ll seal the 2 remaining jars.
I also made a fruit compote, which is really good for topping ice cream, putting in yogurt or topping pancakes. I didn’t get a photo of that.
I’ve gotten away from using plastic containers for storage after I cook a large pot of something. That’s the last of 5 jars of the pork and beans. I often use pickle jars, canning jars, and old tomato sauce jars for fridge storage purposes. 
Here is some chicken soup with cabbage and noodles that I ate over a week. It was the “shed-a-pound” soup recipe until I added some chicken and noodles to it so that it was more hearty and a full meal. I ate it with garlic bread made from store-bought french bread.
I’m certainly not starving! I think the “Covid-15” has come to visit! I’ll need to run around the block and hit the pool for weeks after this thing!
Morgen L Marshall 