With store runs reduced to a minimum and random grocery staples out of stock (sour cream, really?), meal planning is looking pretty different for a lot of people these days. We talked to one millennial who’s quarantining alone about how she’s been strategizing two weeks’ worth of dinners. (As told to Katherine Gillen.)
“I’ve always liked cooking elaborate recipes, but quarantine has forced me to be a lot more flexible with what I make and eat. Minimizing grocery runs means lots of strategic meal prep and relying on pantry staples, long-lasting produce and plenty of hot sauce. I’ve also been freezing servings of some of the dinners that I make, which helps break up the monotony of batch cooking for one.”
