Dispatches From Home: Day 4, Part 2

I’ve been thinking about food a lot today. More specifically, I’ve been trying to figure out how to stop thinking about it.

Eating a piece of cake and drinking milk out of a Smurfette glass. Provenance and/or purpose of leaf: unknown.

I love to cook and cook meals at home very often, so we had a well-stocked pantry to begin with, and we made a few additional trips over the past few days to stock up on things like produce and items to freeze for later. There’s enough to feed an army here, yet this voice in the back of my brain is YELLING at me to reconsider: what if we run out of this or that? What if we don’t have produce for a few days and can’t eat a balanced diet? What if I want my favourite meal and can’t have it?

This is the typical anxious thought pattern I am caught in nearly all the time, but it’s never been related to food before. I’ve always had plenty (and for that I’m extremely lucky), so this fear is not rooted in any past experiences. I guess food, meals, and cooking are some of the very few parts of life that I can control right now, and my brain is now hellbent on controlling it perfectly. It sucks, but I suspect I’m not alone in feeling this way — we all bought a bunch of stuff over the past few days as the shutdowns were picking up steam, and now we have fridges full of produce and other items with various expiration dates and we’re wondering what to make and how to make it and if we even want to eat it in the first place.

Anyway, I’ve decided to turn this anxiety into #QuarantineCanteen, wherein I will consult my master pantry/fridge/freezer inventory every night and generate a menu for the next day based on what needs to be used up first. Here’s my list (which I now realize is incomplete) in case you want to see what I’m working with and/or want to ask why I need 3 tubs of sour cream (nachos! chilli! banana bread!). Everything’s going to be fine.

It’s a lot of stuff and it’s going to make a lot of meals.