I have been full circle regarding what we are eating...right back to nearly fifty years ago when we were broke newlyweds living in Boston while my husband went to graduate school. Back to my Julia Child roots of breaking down any meats and using every bit of anything that we had. Making double batches of anything that I cook, and hoping that I can process any fresh produce and fill the freezer with enough food to not have to go out for a few weeks.
So far freshly made chicken and pork chow mein, coq au vin, beef bourgandy, and plenty of soups...beef barley, vegetable and, of course, chicken. Today will be processing a double batch of beef stroganoff, and preparing a corned beef brine with beer.
Working hard to make everything really tasty, use healthier ingredients and low salt versions, and happy to report that we are both still losing weight slow and steady. Trying to walk the dogs and get our exercise every day unless the heat is too oppressive. The goal...come out of this quarantine healthier, and more grateful, than when it began.
