This period of self-quarantine has us cooking more of our own meals than ever. Here's how to make it work with ease.
I've never been a meal planner. My normal life of eating is too unpredictable, a consequence of my job. My cooking happens in fits and starts as I bounce back and forth between recipe testing and writing and editing, which means on some nights I come home from work with an abundance of test-kitchen leftovers to put on the dinner table, and on others I arrive late and empty-handed, left to desperately raid the tinned sardine stash to hold off my hunger until morning.
These days are challenging, but they're also consistent in at least one respect: We need to get food on the table for breakfast, lunch, and dinner every single day, without fail. Only once before in my life, when I worked on farms, did we cook every meal ourselves, and that was a very different situation—living on a farm that grows a wide variety of crops is a lot like living in a market. There's almost always plenty at hand to whip up a quick meal.
Imagine creating a recipe-specific shopping list, trekking to the supermarket with mask and gloves, and loading up your cart until nearly overflowing, only to realize that the whole plan has just gone to crap because the supermarket is out of all-purpose flour—a linchpin ingredient in your carefully crafted recipe map. Suddenly you have to think on your feet, come up with an alternate plan, find flexibility in the rigid structure you'd hoped to follow.
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