COVID-19: A Food Diary Day 19 -- Snacky Time
COVID-19: A Food Diary Days 28 & 29 - The Weekend!

COVID-19: A Food Diary Days 20 - 27 - This Weeks' Highlights

20200404_182438Um yeah. The daily thing didn't work for me this week. Oops. Instead, here's a highlight reel. On Saturday, R&N went out for groceries, both to Stew Leonard and to Halas Farm, so we were pretty flush this week. We dipped into the freezer and pantry for a few items, which I'll point out. Over the past few weeks we've had some discussions about foods that we miss, so from this weekend's haul, we had a crazy Saturday night banquet courtesy of Stew Leonard: sushi, fried chicken, and mac & cheese. It totally hit the spot.

Sunday night we had oven-roasted salmon and pan-grilled zucchini, each seasoned with a pre-made spice blend. They have a bunch of them in their pantry, as do I, but I tend to forget about them. I'll definitely have to re-visit them when I return home.  On Monday, we defrosted a steak from the freezer (I can't remember what cut it was), but N seasoned it with a delicious chimichurri spice blend before pan-grilling it. 20200406_203530We served it with some pre-made (Stew Leonard) stuffed mushrooms and a salad (we generally have a salad -- I've stopped mentioning it). On Tuesday we made steamed cod with green curry sauce using one of the jarred sauces from the pantry. I served it on top of some sauteed spinach and alongside garlicky green beans. On Wednesday, we had lentil pasta with a marinara sauce (jarred) and chorizo (from the freezer). None of us had eaten lentil pasta before and it was good -- maybe not quite a match for regular pasta, but infinitely better nutritionally (protein! fiber!). Thursday N made baked chicken breasts seasoned with a spice blend, corn on the cob, and pan-grilled zucchini (I'm eyeing the leftover corn to make this pasta with corn, bacon, and scallions), and last night we had pan-fried breaded pork chops (thawed from freezer) with a side of sweet and spicy brussels sprouts with bacon.

20200408_110020The pattern has been to buy fish at the store to eat early in the week and dive into the freezer for meats -- when we went back to the city a number of weeks ago, R&N visited their amazing local butcher and stocked up. Luckily they also have freezer space. At home, I have ordered meat in bulk a few times using Butcher Box when they had one-off specials. It has been delicious, but their regular subscription was too much for one person with a tiny freezer. That said, this whole ordeal has made me consider re-joining Butcher Box (not to mention figuring out how to fit a tiny chest freezer into a studio apartment).

The other big highlight of the week was Passover, or lack thereof. When this is all done I want to have a proper seder, or at least seder food, but I was able to at least make matzoh -- given the olive oil I'm sure it's not technically kosher, but it was easy and hit the spot.


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