With all this extra time, I'm becoming a decent weekend chef. Yesterday I made Egyptian Red Lentil Soup and today I whipped up some Raclette!
Word of advice: if you decide to make Raclette, make sure you buy the upscale Emmantaler or Gruyere cheese. Don't buy rip off "Swiss cheese" made in North America. You'll miss out on a variety of soft, nutty flavors. Not to mention a 400-year business and a cut of culture.
They should pay me to write their advirtisments.