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One of the more interesting things about splitting my time in two places is it makes pantry design and groceries kind of random.

Obviously we buy less food now coz I spend less time in SF, so my wife just gets what she needs (and what she has time to prepare on a busy grad school schedule).

In Monterey, I have a base here as well but I end up favoring more shelf stable foods since I don’t have a set schedule where I am here vs SF yet. Sometimes I am here for 10 days, other times 2.

Sometimes when I have here I end up not cooking as I have business meals.

Luckily I share a home with people who live here full time and who do cook similar food to me. So I end up mostly pitching in for stuff, and then just buying the extras that I want.

We share shared supplies like rice, soy sauce, sesame oil, wasabi. If I have perishables that I can’t finish, they cook it; and just replace with something I need when I return.

I buy a lot of pretty high end Korean soups in a bag ($7-12 a bag), and have those for dinners when I have no energy. At that price point these instant Korean soups are comparable to a meal that costs 2x; plus I don’t really have any good Korean restaurants here anyway.