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Y’all know I’m not big on New Year’s resolutions to start with, and with another semester of grad school on the horizon and a few aftereffects still lingering from a bout with COVID-19 in November, I didn’t feel particularly confident about my ability to keep any resolutions that involved running, traveling, or writing.

That being said, the beginning of a year is a good time to start new projects, and I came up with one that’s perfect for the middle of a pandemic: Since we can’t travel, go to the movies, or hang out at microbreweries right now, I decided this was as good a time as any to break out the fondue pots (yes, I own two — one electric and one that sits on a rack above a can of Sterno) and set out to try every recipe in the Better Homes and Gardens Fondue Cook Book, which was originally published in 1970.

I don’t have the time or inclination to eat fondue every day, but I think I can manage once a week. We started this evening with the first recipe in the book: “Reuben Appetizers,” which are little balls of sauerkraut and canned corned beef, glued together with cream cheese and rolled in breadcrumbs. (There are a couple more ingredients and a few more steps, but that’s the upshot.)

They turned out better than I expected. I wouldn’t make them again, because they were awfully labor-intensive for something that’s basically deep-fried dog food, but they were enough fun to convince me that this project will be a good way to entertain ourselves while we wait for the world to reopen — and the dogs were delighted when we saved a few bites for them.

Next week, we’ll try the first recipe in the second section of the book — a traditional beef fondue that just involves frying steak in oil and dipping it in garlic butter or goddess dressing. We’ll see how that goes.

Emily

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