Hi Everyone! I hope to find you all well and safe!
It’s hard to believe that only a week ago the biggest care I had was that my son would make it through his dentist appointment and that I didn’t forget to send out a card to family members. Now this past week I’ve been stockpiling and cleaning and trying to find ways to entertain an energetic five year old when you can’t take him to the park.
With the uncertainty of “What will shut down next?” I see many neighbors, friends, family and Facebook correspondences going out and trying to prepare as best as possible. And I assure you I was right there with you, making sure we had all the important items covered… like gold fish crackers and juice pouches. And, of course, toilet paper and disinfectant wipes.
I had prided myself before on being prepared, having some extra goods on hand of each thing. Enough to get through a few days. Mainly blizzard or hurricane weather. But I certainly wasn’t prepared to think about remaining home for at least two weeks, or possibly longer. I realized the many holes in this plan as I assessed my pantry goods and realized what I certainly lacked in essentials. Having access to whatever foods you’d like at whatever time you’d like to have them is certainly something I’ve taken for granted.
But it also has opened my eyes to what I’ve been researching all along. How all these housewives are constantly assessing their stockpiles and figuring out ways to make things last. That their pantry items are thought of with seasonal availability and not so ready access as we’ve enjoyed most of our lives. And the ability to look at a meal not only as its own entity but how that meal will stretch or morph into future meals. All things that I came to understand while I stared at my fully restocked pantry and freezer realizing I needed to make this last at least two weeks, if not three or four. A far cry from the yearly cycle past housewives faced, but certainly a novelty for someone who could plan and make dinner an hour or so before eating it.
So, in pondering these affirmations, I found myself writing down a few historic foodways pointers that I hope will help others in coping to figure out how to make what meats/veggies/dried goods you have available to you last for the weeks of self isolation, or as we wait for things to be restocked at the stores.
USE EVERYTHING!!!
I know, it seems kind of obvious. But the more I’ve studied the layout of meals and how foods are used from one meal to the next, it is abundantly clear that no part of it goes to waste.
The more common examples are using the bones from a roast chicken and veggie peelings to make a delicious soup stock. Or using leftover cuts of meat for a hash. Or using cooked mashed potatoes to make fritters.
But also using older bread for making bread crumbs or thickening soups. Mashing old boiled potatoes with other root veggies and pressing them down in a pan to make a flat pancake. And the use of eggs to make frittatas from leftover meats, cheese and herbs can make something completely new!
This is certainly an exercise of loving your leftovers!
THINK LONG TERM!!!
The situation that we’re all facing has certainly made this a reality.
Now that the shelves and freezer are stocked to the gills, it’s become a needed responsibility to look at my meal planning in a whole new light.
I am beginning to realize how lucky it is to be pondering what I’d like for dinner, around dinner time, and have a way to make that instantly happen. How, if I do plan “long term” it would only be a few days and then back to the store to restock. But now we’re all facing the thought of what we need to do to make our stockpiles work for our families nourishment for more than just a few days. It’s for weeks, at the very least.
An 18th century housewife would probably scoff at my ineptitude of thinking only a few weeks of meals in advance. But I am lucking in the fact that her teachings (though unnoticed at the time) have got me looking at the roast in my freezer and listing the number of meals I can get out of that one piece of meat for at least two or three days. Or how to use the most perishable things first. And, the most challenging point, how to keep a very picky 5 year old happy during all this uncertainty, especially when his favorite type of bread isn’t available. At least he’s got his peanut butter taken care of!
But my respect for the historic housewife has grown exponentially over the past few days. I’ll be using the “What would Hannah Glasse do?” mantra during these next few weeks for sure!
GET WHAT YOUR FAMILY ENJOYS EATING!!!
This may seem very obvious for anyone who’s been shopping for their family meals. But it’s surprising what you’d think you’ll need when stocking up in an emergency.
I remember in 2008, shortly after the housing market crash, I joined many preppers in buying bulk items of non-perishable foods to keep my family safe during those uncertain times. Rice, dried beans, flour, powdered milk… I was all ready for whatever was ahead of me. I even got a 50 lb bag of lentils in my preparation zeal. Over the years my supplies dwindled and were restocked as I went through the boxes and containers. The constant that remained? The 50 lb bag of lentils. My family doesn’t eat lentils at all. And, at that time of my cooking career, I didn’t even know how to cook them. Don’t worry, the bag found a home with friends who truly enjoy lentils and I’m assured they were used accordingly. But, this taught me something very important. That there is no use of having something onhand if there is no way you’ll actually use or eat it in the forseeable future.
Now this doesn’t mean that I couldn’t have learned to cook lentils with the wonderful help of a Google search. In fact I’m loving all the new posts on my Facebook feed of people sharing recipes for different breads, soups and other meals that work well with non perishables. But I’ve learned it’s probably best to avoid what your family won’t eat and leave it for someone who will use it.
THINK LOCAL!
This certainly has been a mantra in our society for a long while, but it is more relevant now more than ever.
With store shelves being stripped bare in some areas, the normally overlooked (and more expensive) eggs/milk/bread/butter options are being bought from lack of a cheaper option. And, as several of my friends have vocalized, we are finding that these local options taste much better than our normal choices. And many more posts are appearing of local coops deliveries for meat, milk, eggs, or veggies. And these seem to be a more viable option than trying to make it to the store.
Also people are starting to share what veggies/fruits grow well in containers or which ones will grow the fastest. The sale of seeds and soil is sky rocketing. And I’m happy to see how excited people are about growing their own herbs.
Though I don’t like the uncertainty, I do like that the value of the local food markets and farmers is shining through and I hope that support for their services will continue to grow even after things return back to normal.
SHARE AND SHARE ALIKE!!!
Now, of course, social distancing certainly needs to be observed. And if you’re sick you shouldn’t go outside or share anything with anyone.
But as much as there has been panic there has also been great steps in helpfulness and gratitude. A greeting, a smile of encouragement from a distance. Or the free concerts and virtual tours available online. The offers for others to get things for those who can’t leave their homes. I think Mr. Rogers would be proud to see all the helpers out there.
So having some extra soup that you leave on the stoop of your neighbor’s home. Or grabbing an extra milk for a family that can’t get it themselves. And, remembering too, that making small treats for you and those who are living with you to help keep everyone’s spirits up is just as important too!
I hope these musings help you out in your planning. Or even, if for a moment, it helped to alleviate your worries or fears. Or if, like me, you’re just trying to figure out what to do to help even in the smallest way during this time of uncertainty.
I hope that the compassion and community that has grown is what I’ll remember looking back years from now. But I do recognize that I’ll never look at my pantry or meal planning ever the same again.
As I think of old receipts to try, or make news ones, I’ll happily share my findings with you all! And hopefully help you all deal with leftovers and picky eaters, as I find myself doing as well.
Sending my love to you all and let’s get cooking!