Margaret Button: Single serving Tortilla Soup perfect for party of one - Berkshire Eagle
If it’s one thing I’ve learned in the past eight years since losing my husband, it’s how hard it is to cook for just one person. For the year after his death, our son lived at home, so it wasn’t that bad. And then he moved to the eastern part of the state and I found myself in the position of cooking for one — me. My fall-back supper for one is usually pasta. During the COVID-19 lockdown this spring, I gained 10 pounds from eating too many carbs — mostly in the form of linguine with a creamy lemon sauce, which I made at least twice a week. Many of my favorite foods — meatloaf, casseroles, pulled pork — can’t really be halved. So, I eat them for supper the first night and then again for every lunch and supper for the next few days. Or, I end up freezing them in portion-sized bags — and end up not using them because they get buried at the back of the freezer. After the pandemic pasta pounds appeared, I turned to meat and veggie stir fries, buying small amounts of meat from the butch...