I’m down to my last 3 packets of yeast and can’t find anymore…sad
I’ve been making that No Knead bread. It only uses a quarter teaspoon of yeast.
I wish I know how to make bread or have the ingredient to make it. We consume a lot of bread as a family. I did freeze a lot of bread so now my kids are eating the frozen ones, it’s fine after you toast it.
I’ll try some no-knead
I’m making meatballs today for the second time. The first were just so bland years ago. Getting son to help, so we are looking at online recipes for them to be flavorful. Hope they turn out!!
I try to make a meal plan for each week, and that helps with shopping and using things like salad/greens first. Carrots, green beans, brussel sprouts all last at least a week if not longer for me.
I have only been inside the grocery store once since March 11th-I had been shopping online and doing curbside pick up for a few months before all of this, because my local store was offering big discounts for using the service. It has been working great for me…except that I just placed an order yesterday that said it would be ready for pick up Monday. All things considered, I didn’t think that was so bad. And then I realized it said pick up Monday the 13th! That said-I’ve already gotten an update that it will be ready on Friday the 10th. It was a pretty big stock up order. I think I have enough on hand to get through another week but my husband is a vegetarian so fresh produce is really appreciated in our house.
We live at the beach so I did go to the fish store on Tuesday, when we had gorgeous weather, and picked up some salmon and we grilled that on a cedar plank with asparagus and ate it with couscous and I think that’s the best meal in a week or so! I also made some good falafels - just from the box - but they came out delicious! I had everything on hand to make nice sandwiches-pita, lettuce, greek yogurt, chopped onion, cucumber. We are mostly eating normally but maybe minus some bells and whistles. My husband made a comment about lacking fresh basil the other night and I am sure I rolled my eyes.
Consider making your own sourdough starter. There are plenty of recipes online.
Don’t skimp on the garlic. I add some Worcestershire sauce to mine along with a generous amount of freshly grated parmesan and some oregano and parsley.
I am a long time break baker. I mill my own wheat. I ordered my yeast before posting this bc I wanted to make sure to get some before it is all ordered! 
I order my yeast in vacuum-sealed 2 lb blocks, not small packets. I packet is the equivalent of about 2 1/4 tsps of yeast. Bread Beckers has some. (Though their shipping is high, they do have it in stock.)
Wow, that’s a lot of yeast. We bake enough that we buy the 4 oz jars. How long does 2 lbs last you?
My local grocery store didn’t have any packets of yeast, but I was able to buy a jar instead (cheaper and will last much longer).
It depends on how often I am baking bread. (All the time right now.) But, I keep the yeast in my fridge. It will stay active for a yr. I know that bc once when we moved and I moved my opened bag and didn’t get back into baking for months.)
My husband had about 30 minutes of downtime and made turkey vegetable soup with stock from thanksgiving I have in the freezer and a few boxes of Kitchen Basics turkey stock I bought at thanksgiving and could only find it at in 12 box case at Amazon. He used the fresh veggies that were starting to get not so nice looking and since I’m getting market delivery today I’ll have plenty of fresh veggies now.
For anyone who’s ever thought about making stock at home… it’s super easy and once you make it you’ll wonder why you haven’t been doing it all along because it tastes so good and uses things you would have thrown away anyways.
If you have access to inexpensive chicken parts, you can use those but I just use bones from chickens I’m using in other recipes. You can even save the bones from a store bought rotisserie chicken. I save the bones in a gallon ziploc in the freezer until the bag looks fairly full (you can use less, just use more veggies to compensate) and do the same when you’re cutting veggies. I have a gallon sized veggie bag in the freezer that contains the tops and skins of onions, the stems I break/cut off mushrooms, the tops and bottoms of carrots and celery.
If you’re a minimalist, just combine the bag of chicken bones and the bag of veggie offcuts in your pressure cooker/instant pot, add a bay leaf, a couple cloves of garlic and 8-12 cups water. Pressure cook on high for 90-120 minutes. That’s it. Strain and it’s ready.
If you want deeper flavor, just roast your bones and veggies before pressure cooking them. Roast on a sheet pan at 425 until brown, takes about 45 minutes. Then add them to your pressure cooker with a bay leaf, a couple cloves of garlic and 8-12 cups water. Pressure cook on high for 90-120 minutes. Strain.
If you want more gelatinous stock, cook longer. Or add chicken feet. Not a typo. They’re cheap and available at many butchers and Mexican or Asian grocery stores. Snip off the toenails/claws, though. I can buy a package of 15-20 feet for a couple dollars and I add 3 feet per batch of stock.
My H uses chicken feet for his chicken stock too–they creep me out–especially cutting the toenails. Ugh. I love the stock that results. Where I live it’s really hard to find chicken feet. My H can only get them at an actual butcher shop.
@abasket - I also made a sheet pan dinner last night - chicken thighs, sweet potatoes and brussel sprouts! I haven’t been to the grocery store for over three weeks but I have done different home delivery options including a local dairy, a local farm/natural food store, Aldis delivered by Instacart and a misfit veggie order for delivery on the 19th. Aldi’s was very good - I got everything on my list and it was delivered on time.
Even though I’m not all that squeamish I agree they’re a little offputting. But the resulting stock is so good, I grimace and bear it. To get it over quickly, when I bring home the package from the store I quickly cut all the toenails off in one session and pack the feet - three feet per ziploc - to put in the freezer. That way, I never have to touch them again even when I’m making stock. Just dump the contents of one baggie into the pot. I know that’s a waste of baggies but it really helps with the creep factor.
@milee30 I posted incorrectly. It is actually a 1 lb bag. (Saw when I pulled mine out today.) Anyway, the 1 lb vacuum-sealed bag is probably close to the same cost as a 4 oz container. I think I paid around $5 for the one I ordered today. (Their shipping is high, though. I ordered a few things, not much, and shipping was about the same cost as my order. Their shipping is high. I normally order as part of a co-op but haven’t gotten connected with one here since we moved.)
My husband’s turkey soup was delicious. 
My meatballs were great! I feel like I’m becoming a better cook, but the struggle is real…
Tell us what ingredients you used. 