I was never a cook who kept a pantry stocked for possible long term cooking. Had an assortment of staples I’d keep on hand, usually enough to make one recipe of each. And I’ve always tended to cook kind of elaborate dishes in big quantities. So I’d make a list of what I needed for that particular meal and get exactly what I needed.
In recent years, shopping, like most things, has been pretty hit or miss as my energy goes up and down. So when the pandemic hit and advice began circulating about stocking up for a couple of months worth, I quickly realized we were way behind the curve.
It became an interesting challenge, given all the panic buying, to get well stocked. I’ve been keeping lists going on three different grocery sites, checking in often to see who has what and which place on a given day seems likely to provide a fair portion of the list. But slowly built a store.
But, not having thought in terms of being that well stocked, I kept realizing more things that should have been on my list. And then that I didn’t really get enough of others. Slogging through order after order in which a number of things didn’t show up, I finally got us to a place of well-enough stocked to feel comfortable. Not hoarding piles, just enough.
Quite a learning curve. While I can’t say I appreciated every moment of it, I am grateful for attaining a better sense of how to keep a well stocked pantry. That includes gratitude for a series of really good articles by various chefs in WaPo with their suggestions of items for a well-stocked pantry (some of which admittedly left me blinking and going, “Geez, wtf would I do with that stuff??? 🙂 ). Especially grateful for discerning what allows me to make which selection of things.
I’m so much more tuned in to shopping not just for the meal I plan to make tomorrow but for being prepared to cook from on-hand supplies. Feeling glad to have acquired this skill. And I have to say, probably wouldn’t have happened without Covid-19.