Stuff I made basically fell into two categories:
I cooked almost all the meals we ate the entire year. Some of them were good, some of them were great, some of them were based on shapes.
I was lucky to be able to recipe test for Nik Sharma’s new book, which was incredibly fun, including hunting down some of the ingredients. If you’ve ever marveled at why the same bottle of wine tastes different when you drink it with a great friend versus annoying neighbors, this book will help you understand some of the things you can actually control to enhance flavor. The book is also massively helpful for shortcutting recipes. Cooking this year was so often a compromise—no eggs, no bacon, no flour—and sometimes making do is an art.
The year started with this:
and we ended up with masks, curtains, tote bags and bike bags made from Dyneema, my new favorite material, coming in at .5 oz per square yard and tough as steel. I also made produce bags out of it, and the checkers were always commenting on them at the grocery stores.