NAME: Deborah Fulsang
PROFESSION: Content Marketing Specialist
WHO ARE YOU QUARANTINED WITH DURING THIS TIME? My family: husband and my two kids—our daughter is 15, our son is 18.
1-2 SENTENCES TO SUM UP YOUR LIFE RIGHT NOW: The days are slow and quiet yet the anxiety that lies just beneath the surface makes things feel jittery, too. We work. We clean. We cook. We take the dog for a walk. And another walk. The kids sleep, work, read, play piano and lose themselves in Youtube. They’re finishing up their school years, but sadly I believe they’re feeling more disappointed than proud of their achievements unfortunately. And we keep planning the next dinners—the evening meal has become our outing. It’s through the food that we venture to Italy. Maybe Jerusalem. A Montreal bistro.
WHAT IS ONE FOOD YOU’VE BEEN LOVING LATELY? I cannot lie: it’s been a bit of a carb fest lately. Pasta, homemade bread, warm-from-the-oven cookies, whipped-cream topped layer cakes…
WHAT ARE 3 NON-NEGOTIABLE GROCERY ITEMS/PANTRY STAPLES RIGHT NOW?
HOW AND WHERE ARE YOU FINDING INSPIRATION TO COOK? We’ve been diving into our collection of cookbooks for inspiration these days. It’s Ottolenghi, Donna Hay, Smitten Kitchen, all the time. Plus recipes from our Nigella Lawson, Jamie Oliver, Lucy Waverman and Bonnie Stern cookbooks. And of course, lots of inspiration from Bon App and NYTCooking. This past week we had Donna Hay’s pork-veal-and-fennel meatballs in homemade tomato sauce. Another night, we made her crispy-skinned fish with cauliflower purée, Deb Perelman of Smitten Kitchen’s snap-pea slaw with miso dressing along with barbecued chicken, and a recipe from Bon Appetit that was delicious—it was a spatchcocked chicken that had marinated with copious rounds of red onion and vegetables and then roasted. And right now, I have challah dough rising, thanks to a recipe from my Gourmet cookbook.
Wait, is wine a pantry staple?
WHAT IS YOUR FAVOURITE DISH THAT YOU’VE MADE DURING QUARANTINE? I think it’s been that spaghetti with pork-veal-and-fennel meatballs from Donna Hay mentioned above. It’s a pretty classic meatball recipe but the addition of fennel seeds and lemon zest make for a really rich and complex flavour profile. And then the simple comfort of pasta with really, really good and simple tomato sauce. With a sprinkling of fresh grated parmesan and a nice crusty baguette, it was a pretty amazing and thoroughly satisfying meal.
WHAT IS ONE COOKING TIP THAT YOU’VE LEARNED RECENTLY? It’s all about planning. Like everything in life. I guess it’s more a reminder that if you plan well and shop efficiently, your pantry can then easily tackle many day’s worth of delicious meals—and please a discerning group of foodies.
WHAT IS YOUR FAVOURITE RESTAURANT FOR TAKE-OUT, IF YOU’VE BEEN ORDERING? Sukothai, for its fantastic curries.
ANY NEW HOBBIES/FAVOURITE BOOKS/FAVOURITE PODCASTS? Trying to get into a regular at-home yoga routine rather unsuccessfully, but also returning to meditation thanks to Headspace.
CAN YOU OFFER ONE TIP OR ACTIVITY THAT IS KEEPING YOU GROUNDED AND SANE DURING THIS TIME? Find an escape through the pages of well-written novels.