The Social Distancing Life: Rina Mody

It’s been six months since I started working from home, but that passage of time feels both too long and too short for the moments it’s contained. Six months is too long to have only read two books. But it’s too short for the amount of tragedy that’s happened. But then, six months is also too long to still be adjusting to remote working life. But it’s definitely too short to have gained ten pounds — except it’s not, cause I have, and it’s definitely possible.

So what do I have to show for these six months? Now, saving two and half hours each day that I used to devote to my commute, I thought I’d read and workout more. Clearly those things didn’t happen. But I have started to cook and bake, which wasn’t a hobby of mine before quarantine, but it might explain why I’ve gained those ten pounds.

It all started when I got a sugary craving back in March. It was the peak of the pandemic in NJ/NY so my family wasn’t making many trips to the grocery store, and we weren’t ordering out. And since we were all out of sugary treats at home, I was compelled to make my own. So after some brief googling, I threw together my first batch of blueberry-cardamom cupcakes.

My first attempt at baking. Blueberry-cardamom cupcakes.
Blueberry-cardamom cupcakes.

Any baker worth their salt, can see that the blueberry frosting on these cupcakes was an absolute disaster. It’s got this oily consistency because the butter and sugar didn’t combine properly. Why? Because the butter wasn’t room temperature. And as I would learn over the next few months, you never ignore the line that says to warm your butter to room temperature. Never.

My baking slowly improved. Pictured are lemon cupcakes with a mixed berry frosting.
My second attempt at buttercream went much better than my first. Here we have a lemon cupcake with mixed berry frosting, and you can see the frosting combined much better this time.

Eventually, my baking improved. I went from muddling basic buttercreams to making the wedding cake for my best friend’s intimate, backyard ceremony.

I continued my baking adventures with mango-coconut and strawberry-pistachio cupcakes.
After I got a grasp on standard buttercreams, things really started to heat up. On the left is an egg-less, coconut-mango cupcake. On the right, another egg-less cupcake with a pistachio base and a strawberry buttercream.
The peak of my baking career -- a rose-lychee wedding cake.
My efforts culminated in this two-tier, egg-less, lychee cake with a rose swiss meringue buttercream.

More important than the baking techniques I learned, I know now why I kept finding myself back in the kitchen after that one late night craving was filled. Even now, I wouldn’t say I like baking — it’s really more of a compulsion. Before quarantine, I ate out a lot — at least once a day, everyday. But once I really began to consistently prepare my own meals, I realized I loved the sense of agency it provided. I loved being able to create something as pervasive, essential, and simple as a meal. It makes me feel like I’m taking care of myself and my family in a way that buying food just doesn’t.

That said, I still miss eating out. I miss going to restaurants by myself and having a nice glass of wine and a meal that I know hours of practice couldn’t replicate at home. I miss going to dinner with friends and the sense of purpose a shared meal out can give. And I know I’m also going to miss whatever dim-lit barroom would have held this year’s WNBA-NYC Fall Networking Party. I’m going to miss the raffle I never win and the cheese plate that’s always there.

But the best parts of that event I don’t have to miss. With this year’s networking party moving online, I’ll still get to meet and talk to other members. Maybe I’ll even bring my own cheese plate and wine this year. And maybe, I’ll see you there?

If you still need to register for the Networking Party? Click here!

Want to submit your own post about social distancing? Email blog@wnba-nyc.org.

About Rina Mody

Rina Mody is the Digital Operations Manager at Workman Publishing. She oversees the company’s metadata and ebook distribution. She's addicted to well-brewed cups of tea, jigsaw puzzles, and buying more books than she can realistically read.

4 Comments

  1. My mouth watered as I read. Would you share your recipes please?

  2. OMG, Rina! This is positively scrumptious! Seriously, you could enter these cupcakes and creations in a contest (you know those baking shows?). And your sense of what is missed and what can be created is spot on. I’ve taken to solo bagel stops around the corner, before my morning walk and return to apartment captivity. Your piece made me laugh, and feel connected to all of what we are going through, so thank you. I think I’ll go search for a cupcake (baking and painting my walls are not quite at the top of my list, but give me a few more month of this…). Cakelover on UWS.

  3. Wow…very resonant with my own experience, though for me it was bread. That said, now I’m thinking about buttercream cupcakes!

  4. What delicious and decadent cakes and cupcakes, Rina! I second Benita’s request, I would love if you shared a recipe or two so I can attempt at whipping something sweet up myself!

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