Food and Drink
Being essentially quarantined means you prepare your own food a lot. Before this all started, I had thought of myself as a good cook and that we (my wife and I) ate in far more often than we ate out. Almost six weeks later, I still think of myself as a good cook, but am struggling to put some variety into our meals while balancing that need with the need to limit our number of grocery trips. Also, I’m realizing that before this all started, we actually ate out about as often as we ate in. I miss restaurants but I also like cooking. We’re doing OK overall.
A typical breakfast for me is (1) coffee, (2) a piece of fruit, usually banana or apple, and (3) sometimes oatmeal. For lunch we either have dinner leftovers or salad during one of our work breaks. Dinners are where I shine. Most of my dinners involve either fish or chicken, although I did get a ham for Easter dinner which has generated a lot of ham-and-bean-soup leftovers. My three favorite dinners to make are salmon with spicy quinoa, fish tacos, and pasta with a chicken and olive oil/butter/white wine sauce. Lately I have been placing these in heavy rotation.
Dinner is always between 6 and 7 pm, and I won’t drink any alcohol until I am cooking dinner. I’ve noticed my drinking was relatively heavy (for me) the first couple or three weeks of quarantine, and mainly consisted of beer at that time. Now I’m pretty much sticking to wine, which is more handy and cost effective thanks to a nearby family friend who works for a wine distributor.
Judging from the way that my clothes fit, we are eating quite well (but so far not TOO well…I can still wear them). As time goes by, I’m thinking about getting more adventurous with vegetarian dishes: stir fry, sweet potatoes, egg foo young and the like. Who knows, we may come out of this as pescatarian or something similar. When the weather warms up I’m hoping to make fire roasted chile peppers a few times a week.
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