Quote:
Originally Posted by graciegirl
This mess is requiring me to use some skills I learned long ago; how to stretch meat, how to make things that I had been using a mix for or were purchased ready to heat. I think of all of the yummy casseroles that had little meat or protein and all of the stretcher desserts like rice pudding and plain old custard pudding that our mothers and grandmothers made for us.
I wonder if this is changing habits in kitchens of young people during this time. Cooking from scratch really does save you money. Staying home requires one car. It may be quickly forgotten, but maybe something will stick.
Tomorrow I am baking Henry a yellow Birthday cake from scratch. I hope the shortening has not outlived it's stay in the pantry. I will make buttercream frosting with a tablespoon of rum if we have any, if not thank heavens for the big bottle of vanilla. We will have something with fried potatoes and onions. He loves them, Helene isn't wild about them but it is his birthday tomorrow. Our anniversary and his birthday are one day apart.
I am somewhat concerned about hearing of breakdown in food supply. I think of it as a real danger of this pandemic. I stocked up on rice and pasta at the beginning while others were concerned about bathroom tissue. Who knows what will be the next challenge, and who will blame what for it. Or who? We will all do what we've always done, the best we can.
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And maybe y/our meat-stretching skills will come in handy if there is a meat shortage.
If you have time, tell us some of those dishes you used to cook that stretch meat. Just names would be fine, we can always google for recipes.