I debated about whether to type up a post like this or not…but since pretty much every conversation and text message and email I’ve had in the last week has been related to coronavirus on some level, it feels a bit like the elephant in the room NOT to address it.
Brian and I are talking about all of the issues with our kids, seeking information from viable sources (social media posts from random people and even celebrities are not one of them, FYI :), and trying our best to manage all of the changes and information with rational, calm minds and take actions personally to help flatten the curve of this virus.
While alternately sometimes completely freaking out (ok, that’s just me).
Watching everything from schools to churches to sports teams shut down across the country is a bit discombobulating, to say the least.
We live in Idaho and there is only one very recently confirmed case, so our schools are still up and running. Other than some of our sporting events getting canceled (wrestling would be a natural breeding ground for any type of virus) and church indefinitely going home-based, things *mostly* feel normal except for long lines at the stores and shelves cleared of tp, paper towels, disinfecting wipes, etc.
I know many places across our nation and definitely throughout the world have it much, much worse. I’ve been thinking a lot about the particularly vulnerable children and adults in this emergency (those kiddos that rely on schools for two of their daily meals, working parents and single parents dealing with the adjustments of schools shutting down and/or loss of work themselves, just to name a few things).
It’s a difficult time, there is no doubt about that.
But today I wanted to address a question I’ve been getting over and over this week from readers about food storage, what foods to stock up on, and what recipes to cook.
I don’t have ALL the answers, but here are a few thoughts that can be a great starting place for a discussion about this.
Please chime in on the comment thread with your feedback and thoughts! We can all learn from each other.
Tip #1: Only Stock Up on Food You’ll Actually Eat
If you have never cooked with lentils before, don’t buy them in bulk. Even if creamed corn is on a case lot sale, I wouldn’t recommend buying it if it’ll make your kids gag. Don’t buy a 5-gallon bucket of wheat berries if you don’t have a way to grind it into flour.
Just because “people” say you need such and such in…