I’ve documented some homemade meals I’ve had recently during the COVID-19 quarantine. While we’ve gotten takeout from restaurants several times, almost all our meals now are home-cooked — cooking and eating have become highlights of the day. For the last two days, I’ve talked about my son’s growing repertoire of dishes. The Chicken Tikka Masala above was the most ambitious of his cooking experiments. He found the recipe from the New York Times and followed it to the letter. It was excellent. Nearly as good as our favorite Indian Restaurant. I was very impressed and satisfied. My son was slightly disappointed, however, not matching his increasingly lofty standards.

The lockdown and the cancellation of events have narrowed my photographic choices. I suppose documenting these meals is driven by my need to take pictures. At least these snapshots with my trusty compact, the Canon G7X Mark II, keeps me active.

These are all comfort foods, I realized, from different cultures. They won’t win any culinary awards or be on the list for the healthiest meals. But, they’ve given us much needed satisfaction and family together time.

This nacho dish for lunch is my quick and modest effort at a satisfying meal. Black beans, guacamole, cheese, and salsa on blue corn chips.

The shrimp and quinoa salad are from Costco combined with leftover meatloaf and butter sautéed spinach.

Burger and fries with some leftover Costco quinoa salad.

This is another bachelor combo that my son came up with in college. Bowtie pasta with pesto sauce, red peppers, spinach, and broccoli.

Finally, some homemade pizza. The dough is from Whole Foods Market, though we later made our own. Toppings include pepperoni, Italian sausage, onions, yellow peppers, and jalapeños.

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