I was about to write that it had been years since I had the unreserved pleasure of licking clean the mixing bowl of a cake. Then I remembered the almost-flourless chocolate cake I make every year at Christmas. Still, it’s not Christmas and it felt like an indulgence, which probably made it taste even better than it was. The batter: not too sweet, with bits of lemon rind, and the faintest whiff of turmeric—or maybe that last was my imagination. The finished product was good, too.
We don’t do desserts in this household. For months we’ve banned rice, pasta, and potatoes from the pantry. But comfort food has made a comeback. It will be saffron rice with the tamarind shrimp tonight, nearly three weeks into our stay-at-home advisory.