Some observations/anecdotes/realizations on the last day of April, or rather day #51 of lockdown:
-Our sink is in a constant state of dishes that need washing -- as soon as one batch is washed, dried, and set away, more appear, and then multiply. I've never felt the need to have a dishwasher in my apartment until now. Anyone else experiencing this phenomenon?

-A family of crows (!!!) have moved in to the tree directly across from our balcony; this includes a mother and father crow (crows mate for life, I've learned) and a nest full of constantly ravenous chicks (their parents seem to spend the better part of the day flying off to find food for them). I admit that had I not been in lockdown, I don't think I would've even ever noticed there was a bird nest just outside my window; quarantine has certainly made me more attentive to what is around me. Since I'm sure you're wondering: we have indeed named them, selecting monikers from the BBC series Peaky Blinders: Tommy, Shelby, Esme, John, Arthur, and Polly.

-Has anyone else seen the Netflix documentary Pandemic? Though nobody could've seen this coming, and nobody could've predicted this (as I have repeated in consolation to myself and friends these past two months) it would seem that indeed a great many people did see this coming (the documentary was filmed in 2018/2019). The doctors and health professionals interviewed in Pandemic predicted that an outbreak of a virus with all the same characteristics as covid-19 was not a question of if, but when. Watching the documentary now, a year later, is incredibly eerie.

-Just when you thought the pandemic situation couldn't possibly seem more like something taken out of a horror/action flick starring Tom Cruise: the virus can possibly travel through air conditioning?!

-It was a lot easier to live in lockdown when the focus was on developing a routine to keep you sane, on keeping your head down and spirits up, because things were bound to get significantly better, and soon, if only everyone followed the rules. Phase 2 of the lockdown -- effective May 4 -- is not so very different from the previous lockdown, which is of course good, prudent, as it's better to err on the side of caution. But the idea now of learning to co-exist with the virus is pesante, and full of uncertainty. When will I be able to see my friends again, or eat at a restaurant, or travel, or see my family in the U.S? How long will this last? Will social distancing and limited movement and working at home -- I won't be back in the office until at least October, I've learned -- truly be the norm until a vaccine is developed?

-I am currently in mourning for what Spring/Summer was supposed to look like: the now cancelled visit of my brother and sister-in-law; a trip to Procida in June and a trip to Greece in August; classes featuring peas and fava beans and artichokes at Latteria Studio; trips to the beach with friends. I know that I am incredibly lucky in this situation compared to many other people, but there's no getting around this little bit of grief.

In the midst of what may seem to be rather dreary updates -- with the exception of the baby crows, who will soon start to look like THIS!, swoon --

...I also have these veggie burgers for you, a recipe that has been on regular dinner rotation now (I make them nearly once a week). I came across this recipe while brainstorming recipes to answer a request I received from a follower for quick, pantry-friendly recipes (pantry seems to be a culinary buzzword in lockdown cooking, along with sourdough starter and pasta tutorials.)

So! These burgers couldn't be easier to make, and require just a few ingredients, most of which can be found -- you guessed it! -- in your pantry (beans, vinegar, breadcrumbs!) They are not only ideal for vegetarians, but also those of you who (like me) simply don't eat meat that often. The white beans offer the ever-sought after protein vegetarians seek, as well as giving a good, sturdy texture to the burger, their mild flavor livened up with sharpness from the vinegar, sweetness (and color) from the carrots, and a depth of flavor from the onions and tomato paste. Thanks to eggs and breadcrumbs, these do not fall apart during cooking -- a common pitfall of the homemade veggie burger, I've learned -- and when served with oven-roasted fries and a little lemon-y mayonnaise (or whatever topping you wish; I would've topped them with lettuce and tomato, had I remembered to pick them up on my last shopping excursion) they are blissful.

(Who knew veggie burgers could be blissful, right? Quarantine is full of lessons).

Ending this post on a very important note!: this will be the very last post on Pancakes & Biscotti as you know it now. As of next week, the blog will be switched over to a new platform (Squarespace) and will be sporting a completely new look, one that is a lot more refined, modern, and "grown-up" looking, just in time for its 6th birthday. I hope you love it as much as I do.

A couple of notes: I grated the carrots with a cheese grater, using the larger grate. You could substitute chickpeas for the white beans here with good results; I also used some borlotti beans recently (I only had one can of cannellini on hand) and it worked perfectly as well. These are great with regular store-bought buns, homemade buns if you have time, flour, and yeast (I recommend these), or on regular sandwich bread. They also keep well in the fridge for lunch the day after, if you need a break from cooking once in a while. (Leftovers are another key buzzword in this lockdown, I think).

Looking for other vegetarian mains? Click here for the full list!

EASIEST VEGGIE BURGERS, ie. CARROT WHITE BEAN BURGERS

Recipe from Lukas Volgers's Start Simple. Makes 5 burgers.

Ingredients:
Olive oil
1/2 cup (50 grams) panko-style breadcrumbs
1 small onion, chopped
1 tablespoon tomato paste
1 1/2 teaspoons kosher salt
2 medium carrots, grated
1 1/2 tablespoons apple cider vinegar
Two 15-ounce cans cannellini or other white beans, drained and rinsed
1 large egg, beaten
Freshly ground black pepper
Burger buns/accompaniments, as you like

Directions:
Heat 1 tablespoon olive oil in a large skillet over low heat. Add the panko and cook, stirring often, until lightly browned and crisp, 3 to 5 minutes. Transfer crumbs to a large bowl, then return the pan to the heat.

Add 2 tablespoons olive oil to the skillet, followed by the shallot or onion. Cook until softened and lightly golden, 8 to 10 minutes. Stir in the tomato paste, salt, and carrots and stir frequently until the carrots are soft and a bit blistered, another 8 to 10 minutes. Add the vinegar, scraping up all the browned bits until the pan is dry.

Remove from heat and add the bowl with the toasted panko. Add beans and use a wooden spoon or spatula to very coarsely mash the mixture until a bit pasty and the mixture coheres in places—there should still be plenty of beans intact. Add pepper, and more salt if needed, to taste. Stir in the egg. Shape into 5-6 patties (I do 5).

To cook the veggie burgers, heat a thin layer of olive oil in a wide skillet over medium heat and carefully cook until browned and slightly firm to the touch, 3 to 4 minutes per side. It may be necessary to cook in batches. Serve hot or at room temperature, with whatever you like on or with veggie burgers.