About a year ago, Robin and I made plans for March of 2020 that included stocking up on a month’s worth of non-perishable food and then isolating ourselves with no contact with other people several weeks.
No, we did not prophesy the COVID-19 pandemic. We were planning a sailing trip to the British Virgin Islands – one of many places I have wanted to visit, but will not fly to because of the climate impacts of flying. So we staged our sailboat in Charleston, SC last August, and I signed up for semi-retirement teaching leave this semester to free ourselves up to make an early Spring passage, highly dependent on getting lucky with the sailing weather.
But COVID-19 got in the way of everyone’s plan on the planet, and we are among the luckiest. As Robin put it, we are still on a voyage this month, just a different voyage than we planned. It is true, bluewater sailing is great practice for pandemic isolation with your spouse! Robin and I used to being a double-handed sailing team, and we have made twenty-day passages together. On a sailing passage, you may not know when you will arrive at your destination, but at least you know how much farther you have to go and can map your daily progress in nautical miles made good. On this passage, we really haven’t figure out the destination yet.
I was already at our off-the-grid cabin when the stay-home orders started coming down, since I was taking advantage of my semester-leave from teaching to spend an entire winter in the North Country. At least Johnsburg, and Warren County have been semi-welcoming to their seasonal residents – just making the sensible request that new arrivals self quarantine and respect the limitations on resources in this rural area. And we have a great community of outdoors-oriented friends here, who we can’t see for now. Robin has been up here for three weeks, isolating the whole time. COVID-19 is up here, too- a local man somehow contracted the disease despite taking all precautions, and avoiding leaving his home except for groceries. We are so lucky to have the luxury of both deserted wilderness trails and regular UPS deliveries here, at least for now. Daily life in our mountain cabin seems nearly normal, even as we avoid any trips to town that might empty the grocery shelves or risk making us add to the demand for nonexistent hospital beds.
I am usually captain and cook on or voyages, so I have been planning meals with slow-perishing foods for years. I do not understand the run on canned red beans – dried beans are fine for preppers, I suppose, since they keep for a long time and take less space than canned. But as long as you are buying cans you might as well vary your protein sources (depending on how meat and fish-averse you are).
Here are some main course ideas that are NOT rice and beans or pasta and sauce:
Bean Burgers (I make mine with beans, oats, dried mushrooms, oil, flour, an egg, and liquid smoke)
Spanish Rice and Chicken (canned chicken)
Garbanzos Con Chorizos (dry chorizos will keep a long time)
Salmon With Potatoes and Onions (or Salmon hash, with canned salmon)
Paella with canned seafood
Risotto with Mushrooms and peppers (you can use canned peppers and mushrooms)
Curried yams and chick peas over rice
Crab cakes (made with canned crabmeat and crushed saltines)
Chinese stir fry with water chestnuts, bamboo shoots, and baby corn over rice.
Well, at least my carbon footprint has dropped close to zero here at our cabin! Here’s hoping that when the world recovers from this crisis, we take advantage of the experience to rethink our relationship with air travel, food, and energy use, and make this a voyage to somewhere.
2 thoughts on “Voyage to Somewhere”
Hi professor, I am Huishihan. I read your blogs some time from 2018, and I just found that one of your courses is Chinese style, several popular Chinese-style vegetables. I am thrilled. I cooked every day by myself for years, and most of my daily courses were vegetables and tofu. I’ve heard that vegetables are the majority part of Chinese food in China, while dairy and meat are the majority in the U.S. When I came here in 2017, I tried to enjoy some high-quality dairy and meat, but my stomach did not feel well sometimes. So I kept eating 75-80% of vegetables, some tofu or various beans, and a little chicken or fish every day. This kind of meal structure keeps me healthier.
I don’t know if I have a chance to cook some delicious and healthy Chinese courses for you, but at least I can share some Chinese healthy vegetable ideas and Asian online groceries with you soon. I seldom cooked and ate spicy or oily Chinese food, so I always eat a little bit of plain and fresh food to avoid health risks. Based on my experiences, I knew some cooking ideas about boiling and steaming leafy vegetables.
I hope you will enjoy more Chinese healthy food and vegetable to enjoy your exciting and sustainable life. Your book and blogs will always inspire me to act, no matter where I am. Many thanks!
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Thanks for the meal ideas. Now I know what to do with all this canned food if the need arises!