Tag Archives: pantry cooking

Food, news, and a rant

Snowflakes wander to the ground this morning and put us in mind of another April Fools Day, when two feet of snow fell. We couldn’t open the front door. It seemed a grand joke from Nature.

Who feels like joking now?

What will people discover isn’t so necessary when this is all over? D’s biology class resumes this week, but online. No lab. Surely hands-on science won’t fall by the wayside, but maybe all those corporate, in-person meetings?

The snow must be over, for the skylight is a blue rectangle.

Problem: a very bland fish chowder. I’m considering a remoulade to add flavor. NOTE: Jars of roasted red peppers make fabulous quarantine food, especially when fresh vegetables run low.

My next grocery delivery isn’t for another ten days and I’m almost out of onions and celery! Lettuce for two salads left, maybe. I must wage my war of emptying-the-fridge and relying-on-the-pantry in silence, otherwise K might take it upon himself to grocery shop.

I really don’t want him to go to the grocery store. I know people are making different decisions about this, but avoiding the store is a way to avoid worry.

Put another two ways: I really want my husband to live; I really don’t feel like dying.

Leave it to my friend DT to get to the heart of any matter, even if harsh truths are involved. ESPECIALLY if harsh truths are involved.

“What’s so bad about dying,” she asks in a recent phone call. “Why are we so afraid of it?” After a pause, in which perhaps she thinks about the recent arrival of another granddaughter, DT adds, “But, I have so many reasons to want to live.”

Another friend’s brother is on a ventilator. In Florida (no comment — rant comes later). She’s remarkably sanguine about it. She’s married to a doctor, which makes me wonder if the medical perspective is generally less hyped-up with avoidance strategies. My brother’s going grocery shopping, that’s for sure. His partner is being exposed in a Los Angeles ER and coming home. What’s grocery shopping compared with that?

My roasted pepper remoulade will feature garlic, salt, and olive oil. Can you picture the pretty red swirl in the creamy soup? Plus a sprinkling of chives from the pot out by the garage.

A plane passes. Earlier, an ambulance. Hong Kong’s numbers rise again. Talk of asymptomatic carriers who never get sick. K quips, “I’ll bet China doesn’t want to call Hong Kong theirs NOW.”

We see clip after clip of ER doctors describing war zones, their eyes wide with sadness. We see field hospitals being erected in Central Park and in various arena around the country. And still, the Partisan Dicks of some Red States stand their ground in a vicious display of macho-trumpism (oh, sorry. Is macho-trumpism redundant?) How can their decisions be allowed to govern when their toxic allegiance will literally kill people?

It’s no metaphor when Nancy Pelosi says trump has blood on his hands. The Boston Globe says it, too. Blood AND sputum.

Among other things, trump demands that we re-invent language, for surely “callous disregard for human life” and “lack of empathy” don’t quite capture his epic willingness to let people die.

We are still running the heat. I look forward to a short-sleeves day.

I’ll keep you posted on how the food challenge goes, as the vegetable bins empty and the onion bowl reveals only a littering of rust-colored, papery skins. The challenge appeals to me — something about my farming ancestors? A potato-blighted, starving past, perhaps. But seriously, this is a fight I’m equipped to fight. For so many, I lack all skill, all stamina.

A friend once said to me, “In a barter economy, you’d be a queen.”

It was a compliment, I know, but at the time also stood as an indictment about how I just couldn’t manage to make money or survive in the corridors of business.

Pantry entree: shrimp curry

Frozen shrimp and frozen peas.

Root veggies: potatoes, carrots, and onions

1 jar of your favorite prepared curry sauce

Dash of cumin

1/2 can diced tomatoes with juice

1 c chicken stock

1 c lo-fat unsweetened coconut milk

Handful chopped fresh cilantro (only fresh item)

** You’ll need a 12-inch sauté pan.

Sautée onions and carrots. Sprinkle with cumin, cook one minute.

Add stock, tomatoes, diced potatoes, and curry sauce. Bring to a boil, cover and simmer until potatoes and carrots are cooked, about 20 minutes.

Add frozen peas. Simmer a few minutes.

Throw shrimp in. If precooked, they will barely need any time at all. If they’re not precooked, more like six minutes.

Off heat, stir in coconut milk and sprinkle with chopped cilantro. Serve over rice. Yum!