Monday Mayhem – Food for thought
Confession time: I’m not a domestic goddess. I loathe housework. I have no craft/sewing skills at all. And…I’m not a good cook.
Seriously. I not only own this towel, but I have the matching mug.
It isn’t that my food is inedible. It’s just food prepared by someone who’d rather be doing something else. The same can be said for most of my homemaking skills. I do it if I have to, but given an alternative….
Once the kids grew up and moved out, we discovered what lazy slobs we actually are. Fodder and I can live with our own mess for a disturbingly long time. I think this is because our mess is mainly clutter and not actual filth.
At least, that’s what I tell myself.
Writing was once a hobby, but is now a profession. One that leaves me little time for fooling with hot glue guns. I avoid Pintrest as much as humanly possible. I don’t need someone else’s pleasure turning into my frustrating procrastination.
But I’ve been thinking about food a lot lately. Mostly because we’ve hit the end of summer rut-that dreaded time when cooking is out of the question and even a trip to one of our favorite eateries seems like a chore. Don’t get me wrong, I love to eat out. When asked my favorite thing to make for dinner, I will answer “reservations” without hesitation.
Unfortunately, eating out is not only expensive, it plays hell with the waistline.
I can come up with a half-dozen plausible reasons for the weight I’ve gained in the last two years, but I know that one of the largest factors has been my refusal to prepare my own food whenever possible.
But I’m slow and miserable and something has to change.
I spent most of Sunday in the kitchen prepping foods that can be easily converted into meals throughout the week. I’m not claiming any of these are low-fat, anti-carb, super-duper diet foods. I’m past self-denial and working more along the lines of control and moderation.
We started the morning with the dreaded trip to the grocery store and rewarded our fortitude by having meatloaf for dinner. In an effort to make an effort, I used lean ground sirloin, and skipped the oven-roasted potatoes we usually have on the side. While it was baking, I poached chicken breasts to make stock for chicken and dumplings, and enough to experiment with a new chicken salad recipe. I also roasted natural almonds in a bit of olive oil to give them some snap.
I’m hoping the weather breaks in the next few weeks. I love crock pot season.
Don’t worry, I made words between all these activities. And, just so you know I haven’t been body snatched, I’d like to remind you all that we are coming into college football season. That means there’s fresh candy corn in the stores.