As I've mentioned a few times lately, we've adjusted the way we cook during the pandemic. To a certain degree, this feels inevitable. After all, lots of things have changed for us during this time, from the way we interact with family members to how long I exercise on work days. In that context, it's not really surprising that we've also had to adjust something that we have to do three times per day. The biggest adjustment has been the ingredients that we get. For a while, we couldn't rely on getting fresh ingredients from the store, so we cooked a lot of canned and non-perishable items. This was basically the period of time that the Mild Wife and I refer back to as " struggle meals " because we ate a lot more rice and beans during that time. We know full well things could have gone a lot worse so we're very grateful to have gotten through that okay, but it still denoted a noticeable change in our cooking and meals. At this point, though, many of th...