What are you eating in times of quarantine?

Because I’m a frustrated food writer and wannabe chef, I’m interested in what people are eating in these days of isolation and empty grocery shelves. As I mentioned last night, we ordered from Central Market and were told it would be Saturday, March 28. Today I called and asked since that is so far out and our needs will change, could I add to the order. Nope. It’s apparently carved in stone.

A friend went grocery shopping today and looked for two items for me: Ritz crackers (so good in meatloaf and salmon croquettes) and diced tomatoes. Good on the Ritz, no go on the tomatoes. We are making do with what we have.

I am becoming reacquainted with the contents of my freezer and pantry, a friendship that is long overdue. Tonight I gave Jordan a box of black bean soup I bought without realizing it had chipotles in it—I am not a pepper girl! And a pre-cooked lamb shank in gravy which, if I remember right, I got from Central Market. It was my third try, and the verdict is that much as gourmands rave about shanks, I don’t like the texture.

This morning I told Jordan I thought I’d make freezer soup for supper. Did her family want some? “What’s in it?” she asked. My reply: “I don’t know. I haven’t made it yet.” It ended up with chicken broth, a can of San Marzano tomatoes (surely if I’d had it,plain old Hunt’s would have done), some orzo that’s been in the pantry forever, peas and corn from the freezer, some of the cannelloni beans I baked with tomato and cheese last night, a few slices of a kielbasa I found in the freezer. Pretty darn good.

But I have now eaten the last slice of Jewish rye (I prefer Orowheat seedless for sandwiches) from the freezer and am hoarding the last few Girl Scout thin mints. Why oh why didn’t I buy more? Jacob tired of them rather quickly, but I doubt I ever will. And I’m in danger of running out of chocolate.

I’m not old enough to have more than the sketchiest memory of WWII. I remember when margarine was new—a great white block, with a yellow color packet you mixed in to make it look like butter. Mom said food is half eaten with the eye, so I guess the yellow color was important. And I remember hearing about rationing—sugar for baking was hard to come by. Today reminds me of all that. And if you don’t get groceries for a week, how do you plan ahead? I want to bake cookies for Jacob—everyone seems to be doing comfort baking. But I can’t wrap my head around planning the supplies. I suppose I should just sit down with the recipe and make a list.

Once a doctor asked me to keep a food journal—everything I ate for a week. I don’t think that’s an unusual request from a physician. When I turned it in, he asked if I could eat a club sandwich without the bacon. Duh! But I digress. I think these days a food journal would be interesting. What are you eating?