Cooking supplies during COVID

One interesting thing about being home all the time now is that we obviously spend a lot of time eating at home, which means I end up having to cook a lot more. Before, when a bottle of soy sauce or fish sauce lasted years, now, it seems like they are getting depleted at lightning speed. I’ve already had to replace my light soy sauce, dark soy sauce, fish sauce, and sesame oil bottle this year, and the new light soy sauce bottle is only half full now.

The plus side, though, of eating more at home is that we do have more control over what we are putting in our bodies since we’re preparing all these things from scratch. We’re likely consuming a lot less salt, fat, oil, and sugar. I’m definitely light handed on the salt in general, and I rarely add as much oil as any recipe calls for since I think it’s usually unnecessary. You’d think that if I were cooking more that I must be happier, but I think this past week, I’ve fallen into a bit of a cooking slump. This week, I feel like I’ve been cooking just to use up random scraps or leftovers rather than because I’m actually enjoying the process. This pandemic could definitely be worse, but the number of COVID cases increasing by day in this wretched country is truly terrifying. I can’t really see the light at the end of the tunnel.

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