Originally Posted by csufabel

I think I am better than before isolation.

I used to cook and deep free 20-24 means at a time for about 20 years, since the time I was in grad school and only got paid on the 21st of the month. Back then I was couponing much more too, but that loosened up. Even with a store club card or a BJ's/Costco/Sam's membership depending on where I lived I would use it for basically the same things: chicken breasts (which style was cheapest), chicken thighs, typically sirloin pork chops, and ground turkey. McCormick seasoning packets were a staple of my tackle box of seasonings.

Now, I cook more beef than ever, but I also notice since I also cook for my parents now I have had to adjust to them if not flat out cook for them nightly since outside of lasagna or BBQ, they don't do leftovers. But the freezers are full of proteins and for the most part I do their shopping to the point they are now OK with whole wheat bread, especially dark whole wheat and it's hard to get 78-80 year old black people to like whole grain bread and pastas*

*-The tray of lasagna I made had no boil Durham wheat noodles yet my Mom apparently never knew about them when she watches Rachel Ray for the last X years she has had a syndicated show.