I’ve been late to jump on the baking bandwagon. Despite an accidental oversupply of flour — bought long before the pandemic emptied grocery store shelves of it — I’ve had neither the time nor the inclination to bake my way out out of this crisis.

Instead I’ve picked up my pen and my journal. I’ve taken two walks a day instead of one, or bounced on the trampoline in the backyard. Moving through space and time have been my remedies.

Until recently, that is. Yesterday, I finally used the stick of butter that had been softening on the counter for days to bake brown butter chocolate chip cookies, a delectable treat first shared by my daughter Claire from the Pioneer Woman Cookbook. These are made with tiny M&Ms, and the ingredient that sets them apart is the brown butter, which gives them a crispness and a richness that must be tasted to be believed.

So, for the second time in a week, I share a food picture.

We must be quarantined or something.