COVID Cuisine

I’ve been meaning to get back to this for many moons now. We’re currently in the midst of a global pandemic and on the cusp of a historic economic collapse on a global scale. The world has shutdown and many places are under a shelter in place order. My employer has instructed me to work from home (WFH) for the foreseeable future. Many people are struggling with these conditions. For most people these changes are very different from their normal lives. For me, it’s very similar to how I’ve been living for 8+ years. Limited physical contact with other humans outside of business hours. One of the biggest changes for me personally is around meals. I’m used to having the option to shoot out and get a meal somewhere else. I can probably do that still as many of the drive thrus are still open but it doesn’t seem worth the risk for me. I’ve been working on eating three squares a day at home. Breakfast is pretty automatic, breakfast samidges are a lock. Lunch at home office used to be soup and samidge traditionally but now that it’s everyday I’m sprinkling in some variation. Dinner has been variable. I’ve started to get better use out of my Instant Pot during these trying times. Previously I was just using it to cook five chicken breasts at a time. Which in of itself, had drastically increased my meat intake. I was essentially a vegetarian previously. I thought it might be fun to share some of my recent culinary adventures. Stay tuned!