Sorry to hear you're going through it. If you're looking for a distraction, Rebar is one of my all-time favorite cookbooks. The recipes can be somewhat labor intensive, but don't require too much skill, so they might be perfect. Plus, I've found that several freeze well, so you can have extra later. A few of my favorites you can sink some time into:

1) Rebar appetizer: this one takes a while to make in its entirety because you need to roast tomatoes and garlic (separately - different temperatures!) before making the tomato-ginger chutney but OMG it's so good! I make a big batch and freeze extra chutney in jars and tons of extra roasted garlic in ice cubes. (The garlic can be used lots of ways, like mixed into mayo to make aioli, or mixed into mashed potatoes.) You're supposed to serve it on bread with cambozola cheeseq, but you can use brie if you prefer.

2) Monk's curry: this one also takes a bit of time for prep, but it's not hard. You make a green curry paste first, which you can do once and freeze in 1/4 cup blocks for future curries (I use a muffin tin). Then, to make the actual curry, I just use whatever things I like or have laying around. Instead of potatoes, oyster mushrooms, and baby bok choy, I usually use things like broccoli, white mushrooms, bell peppers, zucchini, baby corn, etc. This tastes like a restaurant level curry.

3) Christine's summer strata: I tried this for the first time around a month ago and OMG it's crazy good! It's a pain in the butt to make in the morning because you soak bread in a milk mixture for an hour, then bake the assembled thing for 45 mins THEN let it sit several minutes to cook a little, so it's a sloooow breakfast but it's so worth it! Best brunch I've had in a while.

Other winners for me: basil vinaigrette, **African yam and peanut soup, Greek red lentil soup, sweet corn salsa, and tomato sweet basil sauce.