I was weary when I saw a “#QuarantineCooking Recipe Exchange!” email in my inbox. After reading the first two lines, I thought: Uh-oh, chain letters are making a comeback. I remembered them from my teenage days — I was an active participant then. But in my adult years, I view them as silly and cumbersome (and I especially disliked looking at the hashtag and the word quarantine on this one). I participated nevertheless.
As recipes from strangers started coming in, I grew fond of them and was glad that I didn’t turn my nose up at it. Every time I see the subject line in my inbox, I rush to see what people are sharing. The recipes have also given me a new game to play during idle time, which I have aplenty these days. I’d imagine the person behind each recipe and their lives — where do they get the recipe from? What does their kitchen look like? What type of cook are they? Who are they cooking for? It fills the time and it’s fun :). Perhaps you’d like to try it.
I’ll be sharing the recipes I have received. This one below is not from a stranger but it is the first of many from the #QuarantineCooking Recipe Exchange! series.
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Maggie’s Korean Spinach Salad
Ingredients:
water
1 lb spinach
1 tbsp toasted sesame seeds
2 tsp low sodium soy sauce
2 tsp sesame oil
1 clove garlic - minced
Steps:
Bring water to a boil, add spinach and cook for about 2 mins.
Drain spinach, let it cool then squeeze all the water out of the spinach
Coarsely chop up the spinach, place it in a bowl and mix in the rest of the ingredients.
