Thoughts on Cooking During COVID Times / The Power of the Pantry
Hello and a big “hug from home” during this pandemic of 2020. Staying home saves lives. Cooking from home follows…
It’s been a remarkable, confrontational, sad and often difficult time for individuals and families, students and those of us in the hospitality industry. Everyone, really. It’s been like one continuous therapy session….and since when has that been comfortable? That said, it seems far from over.
What do we do to sustain and comfort ourselves and our families? We bake. We cook. We share our food and ideas. Now that going out for groceries has become something we need to “gird our loins” for, more often than not, I turn to my own well stocked pantry for guidance.
This entire need to pivot, as they say, was and is a process of bumping up against some pretty established habits, like running to the store for every little thing I thought I needed. The art of using what’s available and the feeling of gratitude for having what we need: like it’s all enough, though maybe not perfect. Put into perspective, it’s back to gratitude and simpler times.
Perhaps happiness during this new normal has something to do with our own internal changes, the willingness to choose contentment and satisfaction, happiness, multiple times a day,. The impulse to feel gratitude and extend helpfulness to those less fortunate.
Yes, some of this internal change is a daily challenge, intertwined with schedules, meals, commitments and our own habits. The question is will you rise to the challenges or be one of the ticked off, defensive ones that may well be missing an opportunity to be a better person…and maybe even a more inventive cook.
Here’s what’s in my pantry:
Several high quality oils
An array of vinegars
Soy sauce, sake, wasabi, toasted sesame, Mirin, miso, lemongrass and ginger/tumeric roots
Several types of olives
Anchovies and sardines
Artichoke hearts, dried fancy mushrooms
Many types of pasta
Good tomato sauce, whole and chopped tomato
Tuna fish, canned clams and juice
Mushroom soup (I’ll admit it)
Red and green salsa ,pesto
All kinds of dried beans, canned beans
Every herb and spice known to man
Peppercorn melange, several sorts of salt
Rices:black, red, brown, risotto (arborio) Jasmine
Farro, kasha, bulgur, rolled oats, quinoa
Sugars: brown, white, dots, stevia
Nuts; walnuts, hazelnut, pecans
Quality vanilla, chocolate chips, flours, wheat and corn, semolina
All you need to supplement a well stocked pantry is a CSA from one of your local farms, or better yet grow a garden….and several trips to get curb side pick up from your fave restaurant! Your farmers and restauranteurs deserve our support at this most difficult time.