Quarantine Cooking, Week 3

• Avocado Toast – I'm kind of proud that I made it to week three before breaking this out. I don't think you actually need tips on how to make it, but back in the day I did find reading this over helpful. 
• Brussels Sprouts Mac & Cheese (Kimchi Variation) – I make this with kimchi about half the time now and it's very good: just use 6-8oz kimchi in place of the brussels sprouts and proceed as directed. 
• Cannellini Aglio e Oglio – A good way to use up some of those white beans; I just made a double batch to avoid having the half a can of artichoke hearts linger. It really is best on toast.
• Confetti Cookies – I ate so much of the dough before I even baked the cookies and I regret nothing.
• Congee – I followed Samin Nosrat's recipe from her Instagram stories and it was good. I used half chicken stock and half water and I might go 2/3-1/3 next time but it's not a dealbreaker.

My copy of the pie cookbook finally arrived and I'm excited to make a pie in the next week or two--given that I ate all of the cookies in about three days, I'm going to try to hold off on the dessert this week.