It’s been quiet here at Kartar Ridge Ranch as we are settling back to our normal routine following our recent upheavals with son Matthew’s health, and my untimely Covid affliction. Maybe things will be getting back to normal, now,

Only one problem. Now that I have won a missing pink stripe on the Covid test signifying that I am no longer infectious, I did the cooking tonight. As a dining experience, it wasn’t what you would call a blockbuster success.

I’m hoping (claiming) that the problem is that I still haven’t recovered my sense of taste and smell, which is true.

What I served was supposed to be fish with tartar sauce, baked potatoes with butter and sour cream, and steamed fresh vegetables. Should be easy-peasy, I reckoned. Is it my fault that our household is supposed to be limiting salt? So I tried a few substitutes.

Everybody is trying to be polite, but as I scraped the leftovers into the garbage, I was keenly aware that the meal probably won’t win a Michelin award. I didn’t have much of it myself since I’m not terribly fond of cooked cotton balls, which the meal seemed to be featuring.

When I get my taste buds back in action, I’m sure I can once again glory in the joy of cooking and will soon be slinging hash and Kraft Macaroni with Cheese with my usual gusto and skill!

In the meantime, I’ve been trolling the internet trying to locate some recipes which might taste like actual food. In the category of eggs, I ran across this little gem. Well, it’s not a recipe, exactly, but it’s helpful to consider if you yourself happen to be laid low by the Covid bug, and need to come out of your shell and enjoy a good yolk.