QUARANTINE CUISINE...Making The Most of Staples

By, Rick Cable
A 3 min. Read

I rate Soups - tips on storing non-perishable foods and surviving.

First off, I am not a survivalist but am a survivor. Prior to the COVINA-19 pandemic I would eat out at restaurants eight days a week.

The pantry was bare except for red wines and chips while the fridge served as a repository for my restaurant leftovers, salsa and choice beers. The freezer was for ice cream in various forms and shapes.

Times have changed. Below is some advice to eat safely and inexpensively during the ongoing pandemic apocalypse.

First - Soups — usually nutritious with a shelf life of 1.5 years.

1. Progresso Chicken Pot Pie -
STARS - 🌟 🌟🌟🌟🌟
Store purchased- Ralph’s

Yummy yummy in my tummy - good on the palette - claims white chicken meat and no antibiotics ever - potato, carrots and celery — along with dried peas and what looks like carrots. Could be monkey brains and turnips but I still recommend it!



Salads -
2. Dole Sesame Asian salad kit (no relation to what the former Leader of the FREE WORLD renamed COVID-19 the Asia Flu)
​STARS - 🌟🌟🌟🌟🌟
Store Purchased- Ralph’s

Yes, who would have known store salad ingredients could be placed into the refrigerator. My wife has made a salad believer out of a culinary heathen. Bagged Asian Sesame Salad complimented with roast chicken, fresh sliced tangerines and extra almond slices - add some chia and hemp seeds which bulks up the protein and VOILA! - A fantastic and nutritious lunch time treat.