We are beginning our third week of quarantine here in the Bay Area. Our pantry and refrigerator are well-stocked for making breakfast, lunch, and dinner. So far everyone in our household is cooperating well with each other and the quarantine. John and I pretty much make our breakfasts and lunches individually and cook our dinner together. Our daughter eats whenever but usually makes her dinner after ours. In other words, the kitchen is busy most hours of the day.
This week has three comfort favorites—our usual Sunday Breakfast for dinner, Classic chicken, and Seared scallops. This week also includes a it-has-been-too- long-in-the-freezer boneless short ribs beef stew. Two new recipes, agnolini in brodo and kale soup, will probably debut at the beginning and end of the week. The clams I will make either as a pasta or soup dish.