As people and communities hunker down in an effort to flatten the curve of the CVOID-19 pandemic, stocking up on food and groceries has become a priority for most. Although it’s not necessary to hoard items, the Centers for Disease Control and Prevention recommends having enough food in your home to last for two weeks.
Along with having enough food to last two weeks, rationing your food can help lower your number of grocery store runs and your risk of becoming infected.
Here are a few guidelines for rationing your food supply, according to delish.com.
How much do you have?
Take stock of the groceries you already have. Categorize your food into groups (perishables, canned goods, grains and frozen food), which will help you determine what you need to eat first (perishables) and what can be saved for later.
How many people are you rationing for?
Keep in mind the number of people in your household when planning out meals. Needs differ based on age, gender, weight and activity level.
How long will you need your food supply to last?
Grocery stores remain open with varying adjustments to their hours, but it’s best to have at least two week’s worth of food on hand.
DRINK
According to a new report released by consumer research company Piplsay, almost half of Americans plan to purchase plant-based milk regularly. The report, based on data collected from 30,694 adults, found that 47% of Americans plan to purchase plant-based milk. Among millennials and generation X groups, that number increases to 56%.
FUN FACT
Honeybee workers must visit 2 million flowers to make one pound of honey.
EASY RECIPE
Bacon-Jalapeno Mac and Cheese
Serves: 8. From SouthernKitchen.com.
Ingredients:
• 8 strips applewood-smoked bacon
• 3 cups elbow macaroni
• 2 cups heavy cream
• 2 cloves garlic, peeled and smashed
• 2 teaspoons dry mustard
• 1 teaspoon hot sauce
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon red pepper flakes
• Kosher salt
• 2 cups grated Monterey Jack cheese
• 1 cup grated Gruyre cheese
• 1 cup grated sharp white cheddar cheese
• 1/4 cup chopped pickled jalapeos
Directions:
1. Heat the oven to 350 degrees.
2. Place the bacon on a parchment paper-lined baking sheet. Cook until crisp, 15 to 20 minutes. Let cool to room temperature and coarsely chop.
3. In a large pot of boiling salted water, cook the macaroni until al dente. It should be just cooked through, with some bite or resistance.
4. In a large saucepan, combine the cream, garlic, dry mustard, hot sauce, nutmeg, pepper flakes and 1 teaspoon salt. Bring to a simmer over medium-high heat, reduce the heat to medium-low and continue to gently simmer, stirring occasionally, until the cream has thickened, about 15 minutes. Remove the garlic cloves.
5. Stir in the Monterey Jack, Gruyre, cheddar, jalapeos, chopped bacon and cooked macaroni. Continue to cook on medium-low, stirring constantly, until the cheese is melted. Serve.
