We asked Durham Tech to share the baking and cooking they’ve been doing at home, and, well, we’re making various quick and slow breads, embracing box mixes, getting a little fancy, and not forgetting to eat our vegetables. 

Click through for food pics and recipes (for most). Links to recipes are in picture captions. 

We’ve been making some bread: “sourdough” (not really successful yet), soda bread, and sandwich white bread. 

Creating some fancier breads, too: Parmesan and cheese herb bread, hot cross buns, blueberry muffins, biscuits (to accompany fresh strawberries), and pecan cinnamon rolls. 

And embracing the box mixes: King cake (decorated with kids) and pound cake. 

We’re also making some comforting and some fancy desserts: blueberry buttercream macarons, tofu custard tart with fresh fruit, and coconut milk tapioca pudding. 

Some savory cooking is going on (I guess we need meals in addition to bread and desserts… I guess): air-fryer zucchini fries, chickpea and black bean salad, “fridge garbage” (a.k.a. using up things in the fridge that need to get gone) hash brown quiche, and beef mushroom stroganoff (with “grape juice”). 

Some challenges have occurred– 

George “Biscuits” Lewis decided he’d like to be the butter taste-tester. It is not in his job description and not considered “other duties as needed.” He has been banned from the Lewis Campus Café. He declines to abide by his banishment and has been counter-surfing on the reg. He’s lucky he’s already been tenured. 

Thank you to everyone who shared recipes and photos!