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7 Heart-Gladdening Comfort Foods for the ‘Saddest Day of the Year’

7 Heart-Gladdening Comfort Foods for the ‘Saddest Day of the Year’


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The third Monday of January has been dubbed ‘Blue Monday;’ these recipes will make it all better

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Are you feel blue? If you are reading this in mid-January, then chances are you’re feeling that post-holiday feeling. The warmth of summer might feel further away than ever, and your carefree holiday spending might finally be taking its toll as bank statements start to roll in. If any of these symptoms ring true, don’t worry — you are not alone. The name “Blue Monday” is given to a particular day in January — usually the third Monday of the month — that people have labeled the most depressing day of the year. But who on Earth reached such a conclusion, and how did they do it?

The idea was first published in 2005 in a press release from a travel company called Sky Travel. They stated that they had come up with a formula to calculate the date based on factors such as weather, New Year’s resolutions, debt, and that glum post-holiday feeling, among others.

Not surprisingly, this pseudoscientific hypothesis, while fun, is not actually supported by real scientists. There is however, something to be said for that slightly sad feeling that sometimes can be felt after times of heightened happiness such as the holidays, when you go from being surrounded by family and friends back to the drudgery of everyday life.

Whether you are experiencing the January blues or not, it can’t hurt to prepare some heart-gladdening comforting foods just in case.

Rachael Pack contributed to this story.


10 Recipes to Make with Readily-Stocked Grocery Store Ingredients

I’m not going to lie: when all of this started close to a month ago, I was, like many people, under the assumption that a shelter-in-place mandate would mean stocking up on essentials that would allow us to live in confinement (more or less) for weeks, maybe even months at a time. But before I had the opportunity to get on the hoarding bandwagon, the FDA quickly came out with clarification around the safety and practicality of grocery shopping, advising folks to only buy enough groceries to last about a week at a time. (Obvious disclaimer: a weekly grocery outing should only be considered if you’re healthy, not showing any symptoms related to the virus, not immunocompromised or especially at-risk — and complying with the current regulations to wear a mask.)

In theory, scheduling a well-thought-out grocery trip every one, perhaps two, weeks prevents the hoarding of popular staples, ensuring there is enough food for everyone, while also allowing home cooks to plan meals that actually fall quite a ways outside of the pantry-driven menus we were all envisioning back in early March. Now, I said in theory, mind you, because clearly not everyone is following this advice, which has led to stores in my area to being almost constantly depleted of common pantry and freezer staples: flour, rice, grains, dried and canned beans, peanut butter, frozen veggies… And I’m sure the same is true where you are, too.

Happily, however, that leaves plenty of produce and protein for the (mindful) taking — and with a little careful planning, those staples can be stretched over the course of a week or more, too. Below, I’ve compiled a list of 10 readily available ingredients we’re shopping for weekly (or bi-weekly) and some of my favorite recipes to go alongside.


10 Recipes to Make with Readily-Stocked Grocery Store Ingredients

I’m not going to lie: when all of this started close to a month ago, I was, like many people, under the assumption that a shelter-in-place mandate would mean stocking up on essentials that would allow us to live in confinement (more or less) for weeks, maybe even months at a time. But before I had the opportunity to get on the hoarding bandwagon, the FDA quickly came out with clarification around the safety and practicality of grocery shopping, advising folks to only buy enough groceries to last about a week at a time. (Obvious disclaimer: a weekly grocery outing should only be considered if you’re healthy, not showing any symptoms related to the virus, not immunocompromised or especially at-risk — and complying with the current regulations to wear a mask.)

In theory, scheduling a well-thought-out grocery trip every one, perhaps two, weeks prevents the hoarding of popular staples, ensuring there is enough food for everyone, while also allowing home cooks to plan meals that actually fall quite a ways outside of the pantry-driven menus we were all envisioning back in early March. Now, I said in theory, mind you, because clearly not everyone is following this advice, which has led to stores in my area to being almost constantly depleted of common pantry and freezer staples: flour, rice, grains, dried and canned beans, peanut butter, frozen veggies… And I’m sure the same is true where you are, too.

Happily, however, that leaves plenty of produce and protein for the (mindful) taking — and with a little careful planning, those staples can be stretched over the course of a week or more, too. Below, I’ve compiled a list of 10 readily available ingredients we’re shopping for weekly (or bi-weekly) and some of my favorite recipes to go alongside.


10 Recipes to Make with Readily-Stocked Grocery Store Ingredients

I’m not going to lie: when all of this started close to a month ago, I was, like many people, under the assumption that a shelter-in-place mandate would mean stocking up on essentials that would allow us to live in confinement (more or less) for weeks, maybe even months at a time. But before I had the opportunity to get on the hoarding bandwagon, the FDA quickly came out with clarification around the safety and practicality of grocery shopping, advising folks to only buy enough groceries to last about a week at a time. (Obvious disclaimer: a weekly grocery outing should only be considered if you’re healthy, not showing any symptoms related to the virus, not immunocompromised or especially at-risk — and complying with the current regulations to wear a mask.)

In theory, scheduling a well-thought-out grocery trip every one, perhaps two, weeks prevents the hoarding of popular staples, ensuring there is enough food for everyone, while also allowing home cooks to plan meals that actually fall quite a ways outside of the pantry-driven menus we were all envisioning back in early March. Now, I said in theory, mind you, because clearly not everyone is following this advice, which has led to stores in my area to being almost constantly depleted of common pantry and freezer staples: flour, rice, grains, dried and canned beans, peanut butter, frozen veggies… And I’m sure the same is true where you are, too.

Happily, however, that leaves plenty of produce and protein for the (mindful) taking — and with a little careful planning, those staples can be stretched over the course of a week or more, too. Below, I’ve compiled a list of 10 readily available ingredients we’re shopping for weekly (or bi-weekly) and some of my favorite recipes to go alongside.


10 Recipes to Make with Readily-Stocked Grocery Store Ingredients

I’m not going to lie: when all of this started close to a month ago, I was, like many people, under the assumption that a shelter-in-place mandate would mean stocking up on essentials that would allow us to live in confinement (more or less) for weeks, maybe even months at a time. But before I had the opportunity to get on the hoarding bandwagon, the FDA quickly came out with clarification around the safety and practicality of grocery shopping, advising folks to only buy enough groceries to last about a week at a time. (Obvious disclaimer: a weekly grocery outing should only be considered if you’re healthy, not showing any symptoms related to the virus, not immunocompromised or especially at-risk — and complying with the current regulations to wear a mask.)

In theory, scheduling a well-thought-out grocery trip every one, perhaps two, weeks prevents the hoarding of popular staples, ensuring there is enough food for everyone, while also allowing home cooks to plan meals that actually fall quite a ways outside of the pantry-driven menus we were all envisioning back in early March. Now, I said in theory, mind you, because clearly not everyone is following this advice, which has led to stores in my area to being almost constantly depleted of common pantry and freezer staples: flour, rice, grains, dried and canned beans, peanut butter, frozen veggies… And I’m sure the same is true where you are, too.

Happily, however, that leaves plenty of produce and protein for the (mindful) taking — and with a little careful planning, those staples can be stretched over the course of a week or more, too. Below, I’ve compiled a list of 10 readily available ingredients we’re shopping for weekly (or bi-weekly) and some of my favorite recipes to go alongside.


10 Recipes to Make with Readily-Stocked Grocery Store Ingredients

I’m not going to lie: when all of this started close to a month ago, I was, like many people, under the assumption that a shelter-in-place mandate would mean stocking up on essentials that would allow us to live in confinement (more or less) for weeks, maybe even months at a time. But before I had the opportunity to get on the hoarding bandwagon, the FDA quickly came out with clarification around the safety and practicality of grocery shopping, advising folks to only buy enough groceries to last about a week at a time. (Obvious disclaimer: a weekly grocery outing should only be considered if you’re healthy, not showing any symptoms related to the virus, not immunocompromised or especially at-risk — and complying with the current regulations to wear a mask.)

In theory, scheduling a well-thought-out grocery trip every one, perhaps two, weeks prevents the hoarding of popular staples, ensuring there is enough food for everyone, while also allowing home cooks to plan meals that actually fall quite a ways outside of the pantry-driven menus we were all envisioning back in early March. Now, I said in theory, mind you, because clearly not everyone is following this advice, which has led to stores in my area to being almost constantly depleted of common pantry and freezer staples: flour, rice, grains, dried and canned beans, peanut butter, frozen veggies… And I’m sure the same is true where you are, too.

Happily, however, that leaves plenty of produce and protein for the (mindful) taking — and with a little careful planning, those staples can be stretched over the course of a week or more, too. Below, I’ve compiled a list of 10 readily available ingredients we’re shopping for weekly (or bi-weekly) and some of my favorite recipes to go alongside.


10 Recipes to Make with Readily-Stocked Grocery Store Ingredients

I’m not going to lie: when all of this started close to a month ago, I was, like many people, under the assumption that a shelter-in-place mandate would mean stocking up on essentials that would allow us to live in confinement (more or less) for weeks, maybe even months at a time. But before I had the opportunity to get on the hoarding bandwagon, the FDA quickly came out with clarification around the safety and practicality of grocery shopping, advising folks to only buy enough groceries to last about a week at a time. (Obvious disclaimer: a weekly grocery outing should only be considered if you’re healthy, not showing any symptoms related to the virus, not immunocompromised or especially at-risk — and complying with the current regulations to wear a mask.)

In theory, scheduling a well-thought-out grocery trip every one, perhaps two, weeks prevents the hoarding of popular staples, ensuring there is enough food for everyone, while also allowing home cooks to plan meals that actually fall quite a ways outside of the pantry-driven menus we were all envisioning back in early March. Now, I said in theory, mind you, because clearly not everyone is following this advice, which has led to stores in my area to being almost constantly depleted of common pantry and freezer staples: flour, rice, grains, dried and canned beans, peanut butter, frozen veggies… And I’m sure the same is true where you are, too.

Happily, however, that leaves plenty of produce and protein for the (mindful) taking — and with a little careful planning, those staples can be stretched over the course of a week or more, too. Below, I’ve compiled a list of 10 readily available ingredients we’re shopping for weekly (or bi-weekly) and some of my favorite recipes to go alongside.


10 Recipes to Make with Readily-Stocked Grocery Store Ingredients

I’m not going to lie: when all of this started close to a month ago, I was, like many people, under the assumption that a shelter-in-place mandate would mean stocking up on essentials that would allow us to live in confinement (more or less) for weeks, maybe even months at a time. But before I had the opportunity to get on the hoarding bandwagon, the FDA quickly came out with clarification around the safety and practicality of grocery shopping, advising folks to only buy enough groceries to last about a week at a time. (Obvious disclaimer: a weekly grocery outing should only be considered if you’re healthy, not showing any symptoms related to the virus, not immunocompromised or especially at-risk — and complying with the current regulations to wear a mask.)

In theory, scheduling a well-thought-out grocery trip every one, perhaps two, weeks prevents the hoarding of popular staples, ensuring there is enough food for everyone, while also allowing home cooks to plan meals that actually fall quite a ways outside of the pantry-driven menus we were all envisioning back in early March. Now, I said in theory, mind you, because clearly not everyone is following this advice, which has led to stores in my area to being almost constantly depleted of common pantry and freezer staples: flour, rice, grains, dried and canned beans, peanut butter, frozen veggies… And I’m sure the same is true where you are, too.

Happily, however, that leaves plenty of produce and protein for the (mindful) taking — and with a little careful planning, those staples can be stretched over the course of a week or more, too. Below, I’ve compiled a list of 10 readily available ingredients we’re shopping for weekly (or bi-weekly) and some of my favorite recipes to go alongside.


10 Recipes to Make with Readily-Stocked Grocery Store Ingredients

I’m not going to lie: when all of this started close to a month ago, I was, like many people, under the assumption that a shelter-in-place mandate would mean stocking up on essentials that would allow us to live in confinement (more or less) for weeks, maybe even months at a time. But before I had the opportunity to get on the hoarding bandwagon, the FDA quickly came out with clarification around the safety and practicality of grocery shopping, advising folks to only buy enough groceries to last about a week at a time. (Obvious disclaimer: a weekly grocery outing should only be considered if you’re healthy, not showing any symptoms related to the virus, not immunocompromised or especially at-risk — and complying with the current regulations to wear a mask.)

In theory, scheduling a well-thought-out grocery trip every one, perhaps two, weeks prevents the hoarding of popular staples, ensuring there is enough food for everyone, while also allowing home cooks to plan meals that actually fall quite a ways outside of the pantry-driven menus we were all envisioning back in early March. Now, I said in theory, mind you, because clearly not everyone is following this advice, which has led to stores in my area to being almost constantly depleted of common pantry and freezer staples: flour, rice, grains, dried and canned beans, peanut butter, frozen veggies… And I’m sure the same is true where you are, too.

Happily, however, that leaves plenty of produce and protein for the (mindful) taking — and with a little careful planning, those staples can be stretched over the course of a week or more, too. Below, I’ve compiled a list of 10 readily available ingredients we’re shopping for weekly (or bi-weekly) and some of my favorite recipes to go alongside.


10 Recipes to Make with Readily-Stocked Grocery Store Ingredients

I’m not going to lie: when all of this started close to a month ago, I was, like many people, under the assumption that a shelter-in-place mandate would mean stocking up on essentials that would allow us to live in confinement (more or less) for weeks, maybe even months at a time. But before I had the opportunity to get on the hoarding bandwagon, the FDA quickly came out with clarification around the safety and practicality of grocery shopping, advising folks to only buy enough groceries to last about a week at a time. (Obvious disclaimer: a weekly grocery outing should only be considered if you’re healthy, not showing any symptoms related to the virus, not immunocompromised or especially at-risk — and complying with the current regulations to wear a mask.)

In theory, scheduling a well-thought-out grocery trip every one, perhaps two, weeks prevents the hoarding of popular staples, ensuring there is enough food for everyone, while also allowing home cooks to plan meals that actually fall quite a ways outside of the pantry-driven menus we were all envisioning back in early March. Now, I said in theory, mind you, because clearly not everyone is following this advice, which has led to stores in my area to being almost constantly depleted of common pantry and freezer staples: flour, rice, grains, dried and canned beans, peanut butter, frozen veggies… And I’m sure the same is true where you are, too.

Happily, however, that leaves plenty of produce and protein for the (mindful) taking — and with a little careful planning, those staples can be stretched over the course of a week or more, too. Below, I’ve compiled a list of 10 readily available ingredients we’re shopping for weekly (or bi-weekly) and some of my favorite recipes to go alongside.


10 Recipes to Make with Readily-Stocked Grocery Store Ingredients

I’m not going to lie: when all of this started close to a month ago, I was, like many people, under the assumption that a shelter-in-place mandate would mean stocking up on essentials that would allow us to live in confinement (more or less) for weeks, maybe even months at a time. But before I had the opportunity to get on the hoarding bandwagon, the FDA quickly came out with clarification around the safety and practicality of grocery shopping, advising folks to only buy enough groceries to last about a week at a time. (Obvious disclaimer: a weekly grocery outing should only be considered if you’re healthy, not showing any symptoms related to the virus, not immunocompromised or especially at-risk — and complying with the current regulations to wear a mask.)

In theory, scheduling a well-thought-out grocery trip every one, perhaps two, weeks prevents the hoarding of popular staples, ensuring there is enough food for everyone, while also allowing home cooks to plan meals that actually fall quite a ways outside of the pantry-driven menus we were all envisioning back in early March. Now, I said in theory, mind you, because clearly not everyone is following this advice, which has led to stores in my area to being almost constantly depleted of common pantry and freezer staples: flour, rice, grains, dried and canned beans, peanut butter, frozen veggies… And I’m sure the same is true where you are, too.

Happily, however, that leaves plenty of produce and protein for the (mindful) taking — and with a little careful planning, those staples can be stretched over the course of a week or more, too. Below, I’ve compiled a list of 10 readily available ingredients we’re shopping for weekly (or bi-weekly) and some of my favorite recipes to go alongside.



Comments:

  1. Nancie

    You are not wrong

  2. Harb

    There is something in this. Thank you very much for the information. I am glad.



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