Thank you @ChristinaM
Yes… And my neighbor is doing much better. She takes her dog on a short walk past my home each day. When I’m working in the yard (and see her), I stop and touch base.
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I thought of this thread as I was trying to figure out what to have for lunch. Usually it’s some kind of leftovers or something snacky, but the only leftovers we have I already plan to use later, and I didn’t want to cram junk into my pie hole yet again. Raided the pantry for a couple packs of ramen, and decided to make 10-minute yakisoba. Half an onion, sliced, a julienned carrot, and about a quarter of a small cabbage (shredded) went into a large frying pan with some oil and minced ginger. Toss toss toss, boil up the ramen while the veg is cooking, then drain and combine everything in the pan. Throw together the sauce ingredients directly into the pan (shoyu, ketchup, oyster sauce) et voila! Yakisoba for two. Even when the pantry and fridge are “empty”, we nearly always have packs of ramen, a carrot or two, an onion, and cabbage.
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For a quick meal I take a tortilla (maybe sprouted whole wheat from WF) heat a bit in small nonstick pan, add thinly sliced Boar’s Head white American cheese (in deli at Safeway) little bit of salsa or sliced tomatoes.
After a minute, fold over, give another couple of minutes till cheese melts.
Ready
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Im old, tired & ive got heart disease so for me no cook nights are usually a bowl of Cheerios. Except half the time the milks gone bad.
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I am personally not a cereal water but my mom, who’s 83, has switched to vanilla soy milk for her rare cereal meals since it keeps so much longer
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Not for cereal, but for tea and coffee, when I was traveling a lot I would often come home to milk having spoiled, so my mom suggested two things that have worked for me — first, freeze some milk (a small bottle is what I use) for emergencies, second keep a few kiddie tetrapaks around for when you forget to freeze the milk 
(The third one is to stock milk powder in the pantry, but I don’t like the taste of that, so said milk powder is still sitting in my cupboard. I do, however, also have condensed and evaporated milk cans, which can work for my purposes but probably not for cereal.)
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on the little milk tetrapaks. I’ve got those.
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Yep, we do all of this. Works good.
We keep a large supply of canned evaporated milk at all times, and a small supply of sweetened condensed milk!
It’s very common on the Prairie and in the Maritimes to use evaporated milk for cereal, cooking and coffee. My first cup of coffee was 24 years ago this past Sunday, with canned evaporated milk, at my aunt’s house on a farm in southern Saskatchewan. I have often made Mac & Cheese and tuna casserole white sauces with evaporated milk.
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Last night I was ‘old and hungry’ and dinner was a baked potato (with chives, butter, a bit of sour cream and a few pieces of chopped oven baked bacon) and a bowl of FF cottage cheese and grape tomatoes. Maybe a new ‘comfort food’ menu.
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Why do you remember so clearly when you had your first cup of coffee? Sounds like there might be a backstory!
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Yeah, my mom (75) is on the almond milk train for similar reasons.
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I love having a baked potato for dinner, filling, delicious. I tried a new way to bake:
300° for 2 - 3 hours, comes out fluffy.
(Last time I baked it in my toaster oven)
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Fake Cajun Fake Hamburger Helper à la Meekah
I have made this more often than I care to admit in the Pandemic Times. Ingredients are a box of Zatarain’s Jambalaya mix or, in this case, Gumbo Girls Yellow Rice, a pound of ground beef (good way to use those vacuum packed beef bricks that have the texture of paste, a ground meat chopper tool is handy here) a bell pepper (here a yellow one that was destined for the trash) a can of chopped tomatoes, a chopped onion or 2, and if ya got ‘em, sliced green onions. Extra seasoning optional. Transfer when cool to leftover deli containers & refrigerate, and then freeze. I always have at least one on hand in the freezer. PB & J only goes so far, and you need to have bread …
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Huh, never thought to go low & slow with a potato - wIll have to try, thanks!
I have, however, microwaved one 80% of the way (stab a few times with a knife to speed it up), then rubbed it with a bit of oil (hot hot hot!) and baked to crisp the skin.
(I have also sometimes microwaved it completely, eaten the inside, and then when the edge of the hunger had been taken off, baked the skin to crisp up and eat a while later 
)
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When I feel like a quick potato ‘hash’ for brunch with eggs, I nuke a few baby potatoes briefly to get them mostly cooked, then crisp them up in the pan. Much faster than boiling them.
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There was nothing else to drink, and I was embarrassed to say anything.
I was 26, heading to law school. Lots of firsts that month!
I first was ordering mochaccinos and frappuccinos, then eased into cappuccinos and regular drip coffee the following year. Now I drink coffee and tea more than any other drinks, and I have tried hundreds of independent coffee shops in Toronto and beyond.
Up until that coffee at my aunt’s house, I drank a lot of Coca Cola and Snapple Iced Tea.
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Having read this entire thread, as well as the two linked to by @Saregama, my today self (who is not up for cooking dinner this evening) has resolved to be kind to my future self, and will make an effort to always keep some kind of soup and bread (baked or unbaked) in the freezer. It’ll require a tiny bit of management to be certain nothing lingers in the freezer too long, but I’m good at that, regularly rotating the rest of our freezer supplies.
Even boiling pasta or rice, or scrambling eggs, can seem too much effort sometimes. I was happy today to find a package of homemade dal and two homemade pitas in the freezer. Heat and serve. We’ll eat well tonight , and as if we never skipped a beat.
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You need food for the life you have, not the life you wish you had. I tested positive for Covid last Saturday, and my mother and husband also came down with it in rapid succession. None of us can taste anything and we’re feeding ourselves from home - yogurt, cottage cheese with fruit, English muffins with peanut butter and jam, whole grain avocado toast with soft scrambled eggs, chicken noodle soup with oyster crackers. Lots of tea…
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Keep up the good work!
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