As I track my cooking and eating escapades, I have realized that, even in normal times, I cook larger batches and then eat leftovers. A lot. I also repeat meals, depending on what's in the house. Case in point: yesterday I had avocado toast for breakfast (technically mashed avocado on a toasted english muffin with sea salt, chili flakes, and a squeeze of lemon, and lentil soup, arugula salad and the last of the Cheetos for lunch (sniffle). We still have some lentil soup left, which will probably go today, and I'll likely hit up leftover sausage and potato roast for lunch (although I've been craving tuna melts -- we'll see). For dinner, I made linguine with lemon and peas, based on this recipe, and we paired it with an arugula salad. Leftover brownie for dessert. There is at least one serving of leftovers from this as well to add to our mix. Additionally, we picked up a box of produce (and some additional frozen meats, dairy, and ice cream) from Halas Farm in Danbury. They are offering boxes of mixed produce that you order/prepay for online and then you pick it up at their farmstand (limited/no contact). Alas no garlic, but plenty of onions! And scallions! And so much more. This will keep us busy for a while and we were able to support a local farm. Note to anyone in the area: they are taking pre orders for baked goods this weekend. Check their Facebook page for details If you can support your local farmers markets, please do. At least in NYC they usually supply restaurants, which are generally closed, and you can shop in the open air. Markets have adjusted their shopping practices to limit personal contact, but are still open.

Some potentially helpful resources that I've stumbled upon:

• What to do with ingredients that are about to go bad
• Pantry and freezer meal ideas
• 100 simple ways to turn pantry staples into complete meals (I really like this one)
• Simple food swaps for when you run out of ingredients