COVID-19: A Food Diary Day 7 - Replenishing
COVID-19: A Food Diary Day 8 -- Restraint

COVID-19: A Food Diary Day 7 - Sunday?

20200322_204550When I'm home on a regular Sunday, I'll often make myself brunch. Usually bacon (cooked in the oven -- if you don't cook your bacon this way, you should; I usually do it at 350 for 15 minutes, flip it once and then check it every few minutes until it's done to my liking, then drain on paper towels), an omelette of some sort, and toast or hash browns depending on what I've got around (I've started keeping a loaf of sliced sourdough bread in the freezer as well as some Trader Joe's shredded potatoes (which definitely need to be cooked with plenty of seasoning and grated onion). Yesterday we didn't make brunch -- I had coffee and a banana -- then went for a short walk with Mox, followed by a longer walking meditation (this has become a bit of a routine).

While my hosts were working, I had leftovers for lunch -- the pasta with lemon and peas. and scanned the newly restocked pantry/fridge/freezer for dinner ideas.  As most of the meat proteins are in the freezer and we had steak last night, I opted to use my newly re-homed Indian spices to make Chana Aloo Masala -- chickpeas with potatoes masala. I substituted diced for crushed tomatoes as that's what we had, and we didn't have cilantro, which definitely would've made it better. I was so excited to have garlic and ginger (brought this frozen ginger from my home freezer, which was delicious; might look into some of their other products in the future), but learned that not everyone in the house likes ginger -- alas. I knew the other dislikes but somehow didn't know that one. Oh well. More leftovers for the rest of us!

I also wanted to highlight a cocktail I made yesterday as well as a few days ago -- a French 75. Use gin or cognac, whichever you prefer!

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