Back to the Basics

4F71E75C-F2FB-4963-B0A2-3F8B4ADC915DOh, how quickly things can change!

For the past five days I have, in equal measure, sat in catatonic shock staring at the wall while listening to the news, cooked, eaten, and cleaned. Repeat. Go for a walk. Repeat.

The project I thought I was coming home to shut down until further notice, like so many others, and instead of jumping into any number of creative endeavors I thought I would want to begin, I find myself mostly spinning in circles.

Recipes and cooking seem to be the only things grounding me at the moment, so… so be it. Because I want to limit grocery store deliveries, I currently have more food than my small house and cupboards know what to do with, which isn’t saying too much as I am famous for bare cupboards. But, now an overflow of grains, beans, and pasta sit on my counter waiting to inspire.

Yesterday, while outside raking the leaves I never raked in the fall, I noticed green chard sprouting in my raised bed garden. With absolutely zero attention from me for the past five months, these little leaves did what plants do; reseeded, went dormant, and waited until spring to begin to grow again. Just when my fresh produce is beginning to run low, a reminder of nature’s perfection! I proceeded to order several packets of organic vegetable seeds online. I hadn’t planned on planting a garden this year because of upcoming work and travel, but…looks like I’ll be home!

My boyfriend and I have been much better about checking in the fridge to see what needs to be used and being creative with what we have, knowing that just running out to the store is not an option. I am inspired daily by so many friends’ posts of creative ways to use canned goods, bake bread, and hold cooking contests within families self isolating together, everyone looking for a way to make something both fun and delicious and also to ease a bit of anxiety. It is truly amazing how quickly we come back to the basics.

Tonights menu-

zucchini fritters

yeast free bread   (I can’t find baker’s yeast, or toilet paper!)

Leftover lemon chicken

And, I have already made two batches of these almond flour chocolate chip cookies. Kinda chewy, a little bit salty, they are soooo good. And they’re healthy, so you won’t feel guilty eating an entire batch while listening to the news and staring at the wall, in shock.

Be well. Take care of yourselves and each other. Stay home. And remember that this too shall pass.

9AC4BF98-F250-4546-BBC9-B861857A3472

Image seen on my walk today.

 

 

 

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