Not sure if this thread is about new pandemic skills or pastry (or both); but if it’s the former then, along similar lines, I now make jelly, preferably from ancient fruits. It feels like a little bit of something I got out of a period of limbo.
Never previously made a jelly or a jam in my life, but made 5 batches in the last few months of last year - feral apple; quince (two batches); medlar; and membrillo, which is a bit like turkish delight made from quinces. All detailed in this thread.
Just waitin’ for those marmalade oranges to arrive!
j
ETA: 2020 was the year I learned to pronounce quinoa - that was enough to make me pleased.