We’ve been conditioned to shop. Programmed, really. Even with food. We live in one of the most abundant countries in the world, and the minute someone tells us we can’t have something, we run after it like desperate lemmings. Or at least that’s how it appears.
Today is March 28th. I’ve been in my little castle in the sky for more than a week without venturing outside, with the exception of the balcony, or the garbage chute. We can do this. You all know I like to save a dollar (even a dime!) wherever I can. I also hate waste. And I like to cook, and eat. So how is a food-lover like me managing these days?
Creativity is my secret weapon. And improvisation. And being able to set frustration aside. I also learned to cook from some women who were even more frugal than I. They had no choice. I do miss my vegetable garden right now. I know as we spend more time inside, I will REALLY miss it. But the cupboards, fridge and freezer will have to do.
Some things that have been my kitchen salvation during this:
- Rice and beans (including lentils and chickpeas). I always have lots on hand. I buy dried, not canned, because a much larger volume fits in the same space. Then I cook up batches and refrigerate or freeze some portions for quicker use, if I am so inclined. Right now I have white and pink beans in the freezer, already cooked, in mason jars. Lots of kidney beans and black beans in the cupboard.
- Canned tuna and nuts. Both sources of protein. If you’re vegan, the nuts will do nicely, but they are much more expensive.
- Eggs and cheese.
- Rolled oats and cornmeal. Porridge. Polenta. Granola. Muffins. Bread.
- Pasta, shapes and long.
- Frozen fruit and vegetables. They often go on sale. They don’t go bad as easily and take less space to store than fresh.
- Potatoes and onions. They store well in a dark cupboard or in a box on your balcony when it is consistently above freezing but not hot outside.
- Canned tomatoes. You can eat them plain, with eggs, in a soup, make delicious marinara or a casserole, without all heavy doses of sugar, salt and additives found in many canned varieties.
- Soy or nut milk in tetra packs, or UHT (shelf stable) milk or canned evaporated milk. Again, coming from a place where there are frequent storms and power outages, I learned to keep things on hand that can survive without a fridge.
- Many dried herbs and spices. Many.
Basically, it is cheaper and easier to keep the base ingredients for things you like to eat, and learn to cook them from scratch. Keep a supply on hand. Learn to use them. If you want tips, let me know. (Oh, and that vegetable chowder up top? Put a diced potato, onion, carrot, and about a cup of corn niblets (half a can, if canned, or use frozen) in a pot. Add cold water that covers them by about an inch (or the depth from your thumb-tip to the first knuckle). Bring to the boil then reduce heat and simmer 10-12 minutes until the carrot is soft. Add a cup of milk (canned, plant, whatever you have). Add herbs or a grind of pepper (or both). Enjoy. Next time, switch up the veg. Or use tomatoes instead of milk.
Please care for each other. Stay in. Stay safe. Venture out only when you must. You’ve got this.