COVID 19: A Food Diary - Day 3 Leftovers and Improvisation
COVID-19: A Food Diary Day 5 - Variety, or Lack Thereof

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Sausage and potato roastSo I spent a chunk of time yesterday and this morning really looking carefully at our larder and searching recipes. We have PLENTY of food. What's interesting is that there are certain things that I realize we need. Well, NEED is a strong word -- more like it would be really helpful if we had. Garlic and onions, most definitely, as they are a key ingredient in almost everything -- soups, stews, Indian cuisine and other curries -- and probably some ginger, too. And speaking of curry, we could use some curry and/or garam masala as well as some cumin, which seems to pop up in many recipes I'm seeing with chickpeas. I also realized that although we have tons of pasta, it's all linguine. Again, these are not major problems at all, just makes me have to think more creatively. I also discovered in my exploration that we do, in fact, have the fish sauce I has hoping we had the other day.

Yesterday, I had avocado toast for breakfast, and made some fried rice for lunch with an egg, a slice of bacon, some onion, frozen peas, a few baby carrots, some leftover rice, and soy sauce, topped with a squirt of sriracha. I'm also starting to assess what will go bad first and trying to plan from there. We have a large open container of arugula, which we've been eating a bit for salads, and I combined some of that with sausages from the freezer and potatoes to make this simple and delicious dish from Smitten Kitchen. The recipe calls for shallots, but I substituted a bit of onion (making those onions last as long as I can), and it's topped with a squirt of lemon. We have leftovers which we can munch on today, plus we've still got that lentil soup (I think it's time to freeze whatever we don't eat today.

Tonight I'm pondering a pasta or chickpea dish of some sort. Tune in tomorrow to see what happens!

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