In the summer I would dine outdoor patio at restaurants. But for the most part, I cook at home a skill I learn from stay-at-home orders, nothing is better than BBQ with family and friends at home.
I can so much relate.
Since the pandemic I now have 3 BBQ, a slow cooker, an air fryer and 4-5 new cookbooks (I really like Raichlen and Ramsey).
I learned how to smoke trout, salmon, ribs... next summer I try the brisket (I wanted some practice before buying a piece of meat as expansive as 1h with fabulous Kate of XO in Montreal
).
I showed my kids how to do smash burgers with bigmac style sauce. They now prefer it to going to mcdonalds!
I also teach them how to do pizza. Cooked at 600 degree with minimal stuffing. Just home made tomato sauce, garlic, basil, burrata cheese and some mushroom.
I received 20 people last summer and made Korean 'tacos'. Huge success!
So yeah the pandemic really for me was a turning point that I can do better then a restaurant. At a much lower price.