I’m at the stove, cooking dinner like I usually do, music on shuffle — probably playing something by a boy band. The timer goes off. I drain the whole wheat pasta and stir in the cheese and asparagus — a healthy take on the classic family meal of mac and cheese.

I call my family to dinner and wait with bated breath, expecting to get comments like, “Ugh, what kind of pasta is this?” or, “I don’t like this green stuff.” Instead I hear, “This is tasty,” and, “It’s good, Mom.”

Where am I? Who are these people? Did pod people replace my family? What is happening?

I discovered my love for cooking during the COVID lockdowns. Prior to that, my husband did the majority of the cooking. Aside from a few easy staples, I had no desire to experiment. But because I was home all the time and was no longer trapped in a hellish commute twice a day, I had more time to branch out and try new things. Things that initially intimidated me, like a chicken and corn stew that takes more than two hours. Or fried chicken complete with buttermilk batter. If you had told me a few years ago that I would one day be making these things, I would have encouraged you to pursue a career in stand-up comedy.

Not everything I make is a success. My husband, son, and I all have different likes and dislikes. They like steak and mushrooms — two foods that are a hard pass for me. I could live off of a Mediterranean diet, which has staples like olives and artichokes that my husband won’t touch with a 10-foot pole.

I don’t have a problem finding enough recipes that we’ll all eat. But sometimes I would like to focus more on truly healthy family meals. And that’s when my cooking tends to bomb. Like the time I made a spaghetti with harissa sauce and chickpea pasta. The spice level was too much for my little guy, and we learned that unless we have a gluten allergy we will avoid chickpea pasta like the plague. And my family does not hold back on their “constructive criticism” if any of my dinners are not their style.

So the night I decided to make a healthier mac and cheese — with chicken breast, veggies, and whole wheat pasta, I was incredibly skeptical. But it turned out to be a rousing success. So, if I’ve learned anything from that trip to the Twilight Zone, it’s to not be afraid of making culinary experiments — or of continuing to attempt serving healthy meals to my family. They may not always be hits, but sometimes I’m pleasantly surprised.