Over the past couple months, I’ve done all sorts of things in the kitchen. Rolled out and folded up light and springy milk bread. Peeled and cored pears before preserving them in sugar syrup. Pureed celeriac in a food mill, made apple sauce in an Instant Pot, endlessly whisked stock and roux into gravy. Taken the Amy’s mac n’ cheese out of the freezer, cut a slit in the plastic wrap, and microwaved it for three minutes. If I’m honest,