One of the almost inevitable results of safeguarding in your home, typically with family members who normally do not invest 24/ 7 in your home, is the necessity to make meals. Contribute to this getting the food, a tight spot if we wish to prevent supermarkets as much as possible, and after that the apparently endless preparation of what to cook. As somebody texted me, “It’s as if we are going back to a Leave it to Beaver family.”.
She was describing a popular tv series in the late ’50 s and early ’60 s, in which the four-member household (two moms and dads and 2 kids) ate supper together every day. The Beaver family meals were not from regional take-out dining establishments, or partially prepared semi-gourmet dishes provided weekly in cartons, nor were their treats got on the way to a late afternoon practice or evening meeting. The series did not generally specify what was being consumed, the viewers might assume that, as in their own households, the meal would have consisted of an entrée, generally beef or chicken, a starch, and a vegetable.
Pre-COVID, a lot of us in the nutrition field constantly regreted the lack of family dining any day of the week, and indeed, the absence of home-prepared meals in general. Consuming away from home seemed to be the standard, whether in a sit-down dining establishment or carrying a meal back to the workplace, getting it from a food truck at a building and construction site, or cobbling together a meal from a vending maker. We might have complained about high school snack bar food, what passed for meals on an aircraft, or an unsavory catered lunch at a conference, but consume it we did, due to the fact that we were not home.
Now, although there is the possibility of buying food as take-out from some area dining establishments, and some restaurants have opened for internal dini
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