Toast with cheese and jam for breakfast.
A frozen burrito for lunch.
Soup and salad at the pizza place with fifteen other moms & kids for dinner. Woah.
But! I picked the pebbles out of a pile of organic field peas from last summer’s CSA (love these guys) and they’re soaking now. Soup tomorrow!
So here’s the plan. I love to eat. I love to cook. I have a passel of small children (where passel=3) and suddenly it seems like I never have enough time to cook/feed myself the kind of meals I want to eat. Delicious. Healthy. Delicious. (Did I say that already?)
Mostly this is a function of poor planning. We don’t eat out a ton these days (you try enjoying a restaurant meal with said passel of small children), but we do eat a lot of scrambled eggs. Scrambled eggs with a tumble of veggies and charred poblano peppers laced with a salty, spicy chile de arbol oil, maybe–but scrambled eggs.
I think with some advance planning we could branch out. In the olden days (read: before kids), J and I used to cook together for hours, stuffing handmade pasta for ravioli or pounding our own curry paste or reducing fancy sauces. I’m not talking about that. I’m talking about just making dinner.
I’m usually the cook in our family these days, so we’ll follow my peculiar dietary guidelines: Yes vegetables! No red meat! Yes fish with fins! No shellfish! Maybe chicken. I haven’t eaten meat for years but I think I should try to introduce my children to some protein sources beyond yogurt and edamame (and those scrambled eggs, of course). So yes chicken!
Do you have any great recipes for me? I’m ready to get cookin’.