We’re spending all this time at home, so why are some of us more stressed than ever? Mental health experts say it’s important to periodically unplug, unwind, and check in with ourselves. So, no matter what the stresses—kids, boss, spouse, you name it—schedule some “me time.” Here are a few locally made items to get you started.

At any given time—pre-pandemic, that is—my fridge was stuffed with Styrofoam and cardboard carryout containers filled with leftovers of every kind. Pumpkin mantwo and pieces of lamb shish kebab from The Helmand, half a shrimp-salad sandwich from The Local Oyster, a few scraps of chicken marsala from Vito’s, some ramen from PekoPeko—food from wherever my work as the food and dining editor of Baltimore magazine has taken me.

The truth is, I’ve always enjoyed cooking at home, but usually because it was a relief from all that eating out. Now, COVID has left me—and us—with no other choice. While carryout and delivery are still available, dining out, something I did up to five times a week for work, is no longer an option.

I learned to cook at the same time I learned to write. In 1987, when The Cosby Show was the top-rated television show in the United States, I was an associate editor at TV Guide Magazine, then the bestselling magazine in America. As part of my gig, I was tasked with writing a cooking column called Celebrity Dish. I interviewed TV stars and they gave me their recipes, which I tested and refined. I interviewed Wolfgang Puck, whose shrimp BLT taught me how to fry bacon to a perfect crisp; Jane Fonda, who explained how to shell pomegranates mess-free under water; and, long before I was living in Baltimore, Montel Williams, who showed me how to make a proper Maryland crab cake and whose recipe I still use to this day. Thanks to my recipe testing at the magazine, my home was a strange ad-hoc cooking school, filled with colorful characters, including someone in the witness protection program who authored The Mafia Cookbook and taught me how to make Italian gravy.

I’m grateful for those experiences now. There’s no question that recipe testing, eating out, and spending time in restaurant kitchens for my job at Baltimore over the years has made me a better cook.

These days, instead of talk-show hosts and fitness gurus, my teachers include actual chefs and experts in the restaurant industry. I’ve watched Charleston’s Cindy Wolf preparing her mis en place and now find myself doing the same at home, carefully cleaning and cutting and organizing all ingredients so that by the time “dinner service” starts in my house, the prep work is done and the cooking can proceed seamlessly without a last-minute hunt for missing ingredients. I’ve learned knife skills from Jerry Trice at Gunther & Co., and how to plate pasta from Tagliata’s Julian Marucci. I’ve learned about sourcing from Woodberry Kitchen’s James Beard-winning Spike Gjerde, and how to grill fish-side-down from Brian Plante at Rye Street Tavern.

I believe that any old Joe (or Jane, in this case) can cook with a simple trip to the market (or farmer’s market), a quick Google search, and an ounce of curiosity. But the pandemic has forced most of us to be creative, to make something out of nothing, to make do, whether that means accepting the current limitations on our lives or making dinner out of that just-in-case can of beans we were saving for an emergency. Now I find myself foraging in my own refrigerator, contemplating how to fashion a meal out of four different mustards. (From honey Dijon to stone ground, I have so much mustard!)

I cook for sustenance, sure, and as a creative outlet, but in these times of coronavirus, cooking has also taken on a new meaning. In our family, it has become the thing we look forward to, a ritual that pleasantly punctuates an endless blend of days. The rules are simple: Show up and eat. Dinnertime, in particular, is a morale booster, mine and theirs, as I provide for our current family of four. Filling them up fills me, too, in a way that it didn’t before, because I didn’t take time to notice. It was always onto the next thing, the dishes, the dog walks, the nightly chores. Dinnertime—and preparing for it—is now the most gratifying part of my day.

All of this cooking has made me feel powerful—the very definition of a modern pioneer woman.

During my forced quarantine, I’ve stared into the pantry and poured through my cookbook collection including J. Kenji Alt-Lopez’s The Food Lab, Yotam Ottolenghi’s Plenty, and Samin Nosrat’s Salt, Fat, Acid, Heat for inspiration. I’ve gained confidence in my own abilities by making something that doesn’t just sustain, but satisfies.

I’ve made croutons out of stale bread, tossing them with olive oil and expired herbs (basil, za’atar, thyme) to make a simple salad. Bags of pistachios and dried cherries found in the recesses of my kitchen drawers get tumbled into an Ina Garten biscotti recipe. Tinned fish adds umami to a pasta dish. Lettuce wraps are inspired by a long-ignored head of iceberg in my crisper and a single chicken breast I sliced razor thin to feed our entire family. Long-lingering carrots morph into a tasty carrot salad mixed with lemon juice, dried chili peppers, and cilantro. And in what might be my proudest MacGyver moment, I’ve used Parmesan rinds to deepen and richen the last batch of homemade tomato sauce defrosted from last summer.

Even with newfound inspiration, there are still some ingredients that seem daunting, like the box of puff pastry purchased in mid-March before quarantine really began. At that point, I was in hoarding mode, grabbing anything edible and tossing it into my grocery cart, though I had no clue what to do with it. (A month later, I find a use and make Argentinian empandas.)

All of this cooking has made me feel powerful, resourceful—the very definition of a modern pioneer woman—though, once in a while, I don my mask, grab Lysol wipes and a bottle of Purell, and cave to carryout.

On weekends, just to mark time, build in a new family ritual, and support local restaurants, we get food to-go at various area businesses. Some experiences go better than others: a falafel salad, while delicious, is missing the promised tahini dressing; grilled salmon doesn’t reheat very well; highly anticipated guac and chips arrive without the chips—minor missteps, and a problem of privilege, but disappointing, nonetheless. Even Starbucks Coffee, once a daily treat, now tastes like a cup of lukewarm mud as we make our own French Press coffee.

“Your cooking is better,” concludes my daughter, Sophia, one weekend over a soggy order of eggplant Parm from a local cafe. I goad them, “On a scale of 1 to 10, what do you give me?” “A 10,” says my eldest son, Zachary. “A seven,” counters Sophia, “there’s always room for improvement.” I smile with satisfaction. “An eight,” adds my husband, which feels about right.

I’ve always taken eating out for granted, but now that I can’t, I’m sure I will savor it in a new way once I can. Eating in was just what I resorted to between reservations, but lately, it has deepened my understanding of what coming together over a meal means. In our Jewish household, it’s our version of holy communion.

Something in me has shifted. It’s the realization that here, I have everything I need—food, family, and shelter.

As we roll through week 11 (yes, you read that correctly) of quarantine, you’ve probably blown through a good chunk of your watchlist, read a stack of books you never thought you’d have time to crack open, or picked up a new hobby or two. If you’re in need of some more inspiration while we await the next phase of Governor Hogan’s reopening plan, here are a few ways that Baltimore staffers have been passing the time at home:

Deborah Best, Advertising Operations Manager

In addition to enjoying the extra time with my baby son, this has become a time to revisit old epics! My husband and I have rewatched (among other things) the first six Star Wars movies, and I’m two-thirds of the way through a re-read of The Lord of The Rings trilogy. It’s somehow fitting and comforting to visit tumultuous times in imaginary lands.

Amanda Brown, Director of Marketing and Audience Development

I started making bracelets and keychains inspired by my son, Harrison, who a few months ago asked to make rainbow bracelets for our whole family. Friends then started asking for them, so I bought more sophisticated beads and, at night when the kids went to sleep, I started playing around with things (glass of wine in tow).

It quickly became something I looked forward to doing every night—it’s helped me to wind down, relax, use my creative energy, and most of all, it’s been an amazing distraction. My talented husband kindly said, “I’m going to take pictures of a bunch of these bracelets for you, you should start an Instagram account.” And that I did! I’ve been using a platform we used a bit at the magazine to schedule posts, did some hashtag research, and have been getting orders from both friends and family I know, as well as those I don’t. Many are ordering for gifts and sending directly to loved ones as an “I miss you” gesture.

I’ve really enjoyed bringing some bright colors, fun, and smiles to people during this unbelievable challenging time.

Ron Cassie, Senior Editor

In lieu of actual baseball, I started reading the old daily game accounts of the 1970 Baltimore Orioles in April. Right now, they’re in first place in the AL East and Boog Powell looks like he could win the MVP award. Ain’t the beer cold? Can’t wait to see how the rest of the season turns out.

Lauren Cohen, Digital Senior Editor

After 11 weeks I finally finished all seven seasons (plus the Netflix mini-series) of Gilmore Girls. The famous mother-daughter banter has provided many much-needed laughs throughout the lockdown. I’m also enjoying going on walks, getting out of my comfort zone in the kitchen (cocktails included!), and hanging around our backyard fire pit.

Emily Kunisch, Marketing Coordinator

I’ve been diving into some great books—like Valentine and one of my favorites, Cat’s Cradle. I’m also in the midst of an A24 movie marathon, watching some greats like Midsommar, Lighthouse, and Hereditary (with just 88 movies left to watch!)

Angeline Leong, Assistant Art Director

I’ve been a bit hooked on River Monsters, pun intended! Nature is wild. Pun also intended. Besides that: I’ve been cooking quite a bit more since I’m quarantining with a couple of friends. Learning new recipes has been fun—I even made (and tried) gnocchi for the first time a couple of weeks ago.

Jane Marion, Food and Dining Editor

With the help of my daughter, Sophia, I have Marie Kondo-ed my closet. I am also re-growing scallions, binge-watching Mad Men and drinking martinis (they go together), and developing a huge crush on Chris Cuomo. It’s an odd assortment of activities that provide escape—and a sense of comfort and control.

Jennifer Marsh, Senior Account Executive

I’ve been eating lots of cheese, talking to my cats like they are people, and learning how to TikTok! Watch out!

Linda Mileto, Integrated Advertising Executive

I’m a little late to the party but, I binge-watched The Handmaid’s Tale and loved it! I’ve also been playing H-O-R-S-E outside and spending a lot of time in the garden, as well.

Zach Papesh, Finance Manager

During quarantine, I’ve been binge-listening to Audible audio books. Specifically, the Jack Reacher series by Lee Child and the Mitch Rapp series by Vince Flynn.

Stephanie Shapiro, Director of Advertising

I’ve watched Unorthodox, Ozark, Hollywood, and Dead to Me all on Netflix. And I’ve been playing Hearts with cards.

Michael Teitelbaum, President

I take a one-hour walk every day to separate the work day from my evening. Otherwise they just blur together. Besides that, I’m doing a lot of Facetiming/Zooming with my brand new grandbabies.

Max Weiss, Editor-in-Chief

Like everyone else, I’ve been watching lots of TV during the dog days of quarantine. My favorite, so far, was Mindy Kaling’s Never Have I Ever (Netflix), about Devi (Maitreyi Ramakrishnan), a brainy Indian-American teenager grieving the death of her father, crushing on a popular boy, bonding with (and fighting with) her two best friends, and clashing with her strict mother.

Another one I loved was also on Netflix: Unorthodox, which takes you deep inside Brooklyn’s cloistered Hasidic Jewish community. We follow Esther (Shira Haas), who tries to escape this oppressive community. It’s exciting, involving, and manages to show compassion for all involved. Then there’s Normal People, on Hulu, an adapation of Sally Rooney’s great novel about star-crossed lovers. The two young actors are amazing, they create an intimacy that almost makes us feel like voyeurs.

The final show I’ve been digging is Hulu’s Mrs. America, about the fight for the Equal Rights Amendment and emergence of Phyllis Schlafly (a deliciously icy Cate Blanchett), who mobilized an army of housewives to oppose the ERA. Once you get past Rose Byrne’s bad wig as Gloria Steinem, it’s pretty riveting stuff.

Oh, favorite new musical discovery: King Princess, who writes dreamy, smart, complex pop music.

Lydia Woolever, Senior Editor

The Sunday edition of The New York Times has been a guidebook through these strange times—a constant source of inspiration, from the words to the photography to the special feature sections, and a reminder of the growing importance of the work of newspapers, and magazines. I’ve also been giving all of the belly rubs to my dog (who doesn’t know what he did to deserve this extra time at home together) and taking advantage of spring produce from the farmers market (lots of radishes, garlic scapes, and strawberries these days).

Sure, we all wish we were out at our favorite neighborhood bars celebrating Cinco de Mayo with the best of them this year. But thankfully, even during a statewide lockdown, local cantinas aren’t leaving us hanging. From full-fledged Mexican restaurants to trendy tequila bars, plenty of Charm City spots are featuring carryout specials to spice up virtual celebrations at home. Here are a few to choose from:

Bandito’s Bar + Kitchen: Cinco de Mayo, the anniversary of the Mexicans’ unlikely victory over France in the Battle of Puebla in 1862, just so happens to fall on Taco Tuesday this year—and this Federal Hill staple is celebrating accordingly. Bandito’s will be open from 12-9 p.m. with takeout specials such as 16 or 32-oz. cocktails and margaritas, canned beers, orders of three tacos, and DIY taco kits. Orders can be placed online, in-person, or by phone.

Blue Agave: Just around the corner on Light Street, this neighborhood favorite will be open from 12-10 p.m., packing up orders of guacamole fresco, chips and salsa, fajitas, and tacos. To-go margaritas are available in traditional house or Spicy Guavarita flavors. Customers can call ahead for pickup or order delivery via Grubhub and Doordash.

Cane Collective Kits Benefiting CFF Maryland: The bar veterans behind craft spirit company Cane Collective have teamed up with Mr. Nice Guy Cocktails to distribute a special passionfruit margarita kit on Cinco de Mayo—with all proceeds benefiting the Maryland chapter of the Cystic Fibrosis Foundation. The $75 kit includes one bottle of Patron Reposado, one bottle of Cane’s passionfruit-jalapeno mix, and one Patron cocktail shaker. Orders can be placed onlinefor pickup and delivery.

Clavel: The team at this Remington gem is encouraging patrons to decorate their homes with homemade papel picado (Mexican folk art made by cutting designs into tissue paper) and tag the restaurant in their photos. To complete the festivities, Clavel’s new carryout operation, Pisa y Corre, is featuring tamales, michelada kits, special mezcal flights, and frozen empanadas to fry at home. Order online here.

El Bufalo Tequila Bar and Kitchen: Naturally, the Cinco de Mayo celebrations at this Canton stalwart began a few days early. But they will continue throughout the day on Tuesday with 64-oz. Altos margarita pouches for $14, Casamigos premium margarita pouches for $10, and $65 build-your-own taco party kits. Place carryout orders by calling 410-814-0594.

La Food Marketa: Call this Pikesville spot to order a turkey chorizo, Peruvian chicken, and beef barbacoa taco kit that serves four. It comes will all the fixins, but you can also add on guacamole, churros, a pint of margaritas, or even a six-pack of the Mexican beer that shall not be named.

La Palapa Grill & Cantina: La Palapa is a fiesta headquarters in Ellicott City. Though the bar’s holiday celebrations will look a bit different this year, it’s still offering massive margaritas—made with Jose Cuervo or 1800 tequila—for curbside pickup. Additionally, guests can order chips and salsa, as well as 12 pork carnitas tacos topped with grilled pineapple, red onion, and cilantro. Orders can be placed online or by calling the restaurant.

Mezcal Mexican Restaurant and Bar: Celebrate with the full food menu recently made available for carryout at this Baltimore County cantina, which operates locations in Owings Mills and Timonium. In addition to the standout fajitas, burritos, and tacos, Mezcal offers bottled sangria, margaritas, and mojitos.

Papi’s Tacos: Not only is Papi’s offering special fiesta packages from its Hampden location (a bundle for four includes tequila, a mixer, an appetizer, tacos, and two sides), but it’s also hosting a virtual fiesta on Facebook Live. Throw on a sombrero and tune in from home to enjoy mariachi music, raffle drawings, live comedy with Mike Quindlen, trivia with owner Charlie Gjerde, and maybe even a piñata to whack open for good measure. The team is also giving away a $50 gift card to Papi’s and its sister-spots, as well as a Yeti cooler filled with $500 worth of booze. Any to-go order of $25 or more from either Papi’s location in Hampden or Fells Point will come with a raffle ticket to enter to win the prizes.

Taco Bravo: This Timonium newbie is open from 12-9 p.m. for curbside pickup and delivery. In addition to its regular menu, the spot is offering a deal on five chicken or steak tacos for $10. To-go cocktails include $5 margaritas, $10 grande sangrias and mojitos, and $25 64-oz. margaritas.

The Urban Oyster: Typically closed for carryout on Tuesdays, this Locust Point oyster bar is opening up for the occasion with a special menu of surf and turf tacos, guacamole, pico de gallo, elote, tequila lime pie, and seafood nachos smothered in beer cheese. Throw in a spicy grilled pineapple margarita and you’re in for a full-blown fiesta.

Vida Taco Bar: The Severna Park location of this strictly tacos-and-tequila bar is open from 12-8 p.m. for takeout tacos, nachos, guacamole, and cocktails. You can also catch Vida’s mobile margarita vans roaming in the communities surrounding all three of its locations. Upcoming routes are announced daily and orders can be placed online here.