stuff I had the energy to cook when sick with covid for the third time
Three times, can you believe it? This and the last time it was exactly the same time of year, only a week apart, because it was right before this big conference Noah is always supposed to present at in Texas. Last year I got it at a work event (the first one I ever went to at this job) and this time Noah got it at a work event… I’m sensing a theme here… don’t work.
Okay but what you wanted to know are: what are some low energy foods that you can make when you inevitably get covid again.
This time, unlike last time, I planned ahead, because Noah texted me Wednesday morning and said “we’re getting sent home, someone tested positive for COVID” and the night before he had told me he had a sore throat. I can put the pieces together. We still ran out of vegetables snacks and our friends did wind up ordering deliveries for us. Thank you friends! My hot tip to you, if you think you’re about to get covid: buy some popsicles, buy some sorbet, buy a dozen different flavors of tea and six jars of honey, buy some medicated cough drops (menthol will not cut it). It’s been over a week now and my throat still hurts so bad by the end of the day that I can’t sleep.
Mini-raviolis (1000% better than regular sized raviolis) and marinara sauce from Caputo’s with eye-talian style green beans (I sauteed them with garlic, black pepper, MSG and cochi americano)
Avocado toast with a fried egg, also avocado toast without a fried egg, and avocado toast with fake breakfast sausage (avocados have been on sale recently)
Huge smoothie with protein powder and spinach (actually not bad despite the horrible color)
Roasted Korean sweet potatoes (it’s just a snack)
Crescent rolls with chopped chocolate (dark and white) and raspberry jam, made and eaten at 9:30pm
Avocado cucumber salad with edamame and May Wah (I love you!) chicken nuggets over rice (make a sweet rice vinegar sauce, add a splash of soy sauce, some sesame oil, sesame seeds and gochugaru or togirashi)
Tortellini and marinara (again from Caputo’s) with arugula salad (three handfuls of baby arugula, juice of half a lemon, toss, some olive oil, toss, pinch of salt, pepper, toss, shaved parmersean, a classic for a reason)
One million cups of tea. I’m so sick of tea but I really love this one that I bought at Chunky Paper in LA.