Sequestration Meal #128

I had some leftover light coconut milk, so I made a soup loosely based on this recipe from The Hidden Veggies. I was afraid my geographic tongue was acting up so I barely put any curry paste in, which was a mistake on the level of using light coconut milk--I should have had full-fat coconut milk and a proper amount of curry paste. This soup got the job done, but it didn't have a whole lot of flavor. I don't blame anyone but myself for that, but honestly, it's not a loss; I am much closer to understanding how to make the coconut-rice noodle soup of my dreams.

Yesterday, I had an epiphany of sorts with respect to the current frustrations I have with getting groceries, and it somehow calmed me. This is like going vegan all over again. I remember how long it took for me to be comfortable shopping after I had the realization that I had to become a vegan. I would stand in the aisles and tear up reading milk listed in the ingredients for things like potato chips, because it seemed like I was never going to be able to feed myself again. But I'll figure this out. It will just take time. Gradually, the world of safe things that contracted into what seemed like immense restriction will open up again as I learn what's possible. Quarantine cooking is like being a new vegan. Reframing it that way gives me the opportunity to treat myself with a lot more grace.