And so yes, I went on a panic buy. Just for a few extra things after I heard that our county in the Bay Area was one of the six announcing “shelter in place” that would begin 1201am Tuesday. I learnt of the news just after lunch on Monday (the schools had announced closure the Friday before) and immediately the husband went to Trader Joe’s to grab milk, more fruits, bread. When he returned, I popped into our closest Asian supermarket for noodles, some frozen bao, fresh vegetables. I was hoping to also get some tofu and chicken but none was to be found. I was worried about the lines getting longer – and also staying out too long with possible COVID-19 carriers – so I didn’t want to wait at the seafood or fresh meat counter.
Anyway, we do have supplies at home like rice, flour and other staples. It’s more like the fresh produce that may require a trip to the supermarket next week. But for now we are doing ok. Hope you are too.
But with four people at home for all meals plus snacks, I am thankful that my kids are the kind who are happy to have sandwiches for lunch several days in a row!
Here are some of the meals I’ve made over the lockdown week so far:
Noodles with chicken, bean sprouts, prawns and enoki mushrooms.
Pizza with asparagus and bacon
Oatmeal chocolate chip cookies
Over the weekend, I’m thinking of making a baked Mac and cheese to freeze. Maybe make some more pizza dough to pop into the freezer. I don’t have any tortillas at the moment, but I was thinking of making some freezer burritos, either breakfast style with scrambled eggs, bacon and potatoes, or regular with black beans, rice, and cheese.
Another thought I had was to make some wonton or dumplings to freeze.
What meals do you make ahead to freeze? I always make extra bolognese sauce to freeze, and whenever I make waffles at home, I always triple the batch to have extra to freeze. I also like to have homemade pizza rolls in the freezer which are a quick school lunch idea. And when I make bread, I tend to make two loaves at a time, and stick one in the freezer. Otherwise, I’m not quite sure that the Chinese-style food that we cook is all that freezer-friendly.
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