I work from home. There are downsides to that. I don’t see humans except for my husband most days. I have gotten way too comfortable living a life without a bra. Netflix is always tempting me from the other room.
When I worked in an office, I rarely took time to do more than bring a frozen dinner to work. One of the many upsides to working remotely now is that my kitchen is just around the corner, begging me to take a break and make something tasty and satisfying for breakfast and lunch. Still, I often get stuck in a rut, making the same dishes over and over or giving up altogether and ordering food from a local restaurant.
But not this week. Last week, my editor challenged me to cook like one of America’s most well-known chefs, Bobby Flay, and I decided to accept.
colleen stinchcombe 
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