COVID-19: A Food Diary Days 20 - 27 - This Weeks' Highlights
COVID-19: A Food Diary Days 30 - 50 -The Blur, Relocation, and Recalibration

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

20200412_185945Is it the weekend? Who knows, really. I came to the realization this weekend that I'm not really writing about pantry cooking. True, we are utilizing our pantry and freezer, but we have also been able to get ample groceries weekly including fresh fish, dairy, produce and goodies (dumplings! sushi! frozen pizza! artichoke dip!). What this means is that we do not really have to be super-creative, but it also means that these posts may get to be somewhat boring. This weekend we dug into that artichoke dip (great with homemade matzo, although I think that was Friday), and we had the sushi as an appetizer Sunday night. 

Saturday night we had a snack/appetizer of "bang bang" shrimp (frozen fried shrimp - from Whole Foods), and dinner was bacon cheeseburgers (ground beef from freezer) and rosemary garlic oven fries. Sunday brunch was an oven frittata/baked eggs with mushrooms and tomatoes with turkey breakfast sausage (from freezer) and mimosas (why? why not?! Easter, maybe?), and dinner was pasta with lobster (another grocery goodie), corn and scallions.  Lobster and corn makes me think of summer, which seems like ages away -- who knows what life will be like then? I didn't have a real recipe, so here's what I did. Sauteed a small shallot and the whites of two scallions in a bit of olive oil until fragrant, then added frozen corn and butter. A LOT of butter. While the pasta cooked (fresh, so pretty quick) added in picked lobster meat (thanks, Stew Leonard!), salt and pepper, and added cooked pasta to the "sauce" with pasta water as needed. I think lemon zest might have been a nice addition, but I didn't think of it, and maybe a touch of basil if you're in the mood.

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