I agree with the sentiment that most things can be made at home and done as well as about 80% of restaurants. Even before the current situation I cooked every lunch during the week, either prepped or made in the morning, and dinner 4 days a week. We don't suffer for ingredients so I have just ramped that up. We do order a weekly meal kit from our favorite Korean restaurant but it's a high end place that makes dishes I can't even come close to replicating (yet). This week's menu is wagyu galbi, double fried wings, full banchan set, and aged kimchi stew, along with other surprises and 2 quarts of rice. We usually do a big dinner the night it arrives (tonight) and then have the other bits and bobs as lunches during busy days.

As to cooking, I've got a giant london broil (top sirloin) that's due for a sous vide starting at lunch today and it'll be dinner tomorrow along with root vegetables and hopefully some fresh crusty bread.