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[quote=Anonymous][quote=Anonymous]OP, your kids will be fine. I was the pickiest eater ever until about age 10...and now I eat pretty much any cuisine.

This is a wake up call, though, to expand your cooking repertoire and keep a broader variety of ingredients on-hand once we resume something closer to normal life. I'm Asian-American, so my spice cabinet is more varied than average, I'm guessing...but I tend to have the spices available for a pretty broad variety of cuisines. I generally avoid more complicated dishes of cuisines I'm less familiar with, but I try to mimic the spice profiles. It's an easy way to create variety without needing a lot of exotic ingredients.[/quote]

Stocking up a little is a good idea and it might give me a few more options.  But, I'm in pretty decent shape with spices.  I don't have any meat (other then frozen beyond meat "sausage") and I have very few vegetables.  That makes it hard to do much and my attempts at resupply have so far been unsuccessful.

Before we ran low, I was doing a decent job of making real meals some of the time.  I made a Paella and Japanese curry soup, for example.  I can make chili and the like, and I am supposed to get some tofu soon, so that will open up a few other options.

But, since I've got enough food overall, including protein with beans, cheese and hopefully tofu, I'm not inclined to take the added risk of shopping.[/quote]

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