Passover, Easter, Spring Break, Prom Season. So much to do, including cooking. Holiday cooking plus the regular everyday cooking that we’re expected to do. These last few weeks had me teaching, my daughter working practically every day after school, my son trying to break the world’s record for most movies seen in a month (kidding), my husband’s job is one person short, and no one wants to cook dinner. They also don’t want to pay for take out or fast food, and frankly, I don’t blame them. I thought I would take this Friday Food to share some shortcuts and new things to try.
Everyone knows about cooking two meals on Sunday and then eating leftovers. I try to make one big meal a week, like a roast beef, a pork loin, or a whole chicken. They make a great meal, and then they make great leftovers. All of them can be eaten as sandwiches later in the week with a side of chips and cole slaw. If the first night is mashed potatoes, the next night can be rice. My daughter likes Minute Rice, but regular rice is very easy to make. I got the recipe from The Kitchen Survival Guide by Lora Brody and while I’ve changed some things, the gist of it is the same.
As I struggle to write this last post of the year, I think on the last few weeks. (Because honestly, I can’t remember much further back from then without looking at my calendar or camera roll.) My husband and I started watching Wednesday, the Netflix series. I wasn’t sure I wanted to watch it, but one episode later, and I’m hooked. We’re also finishing Derry Girls and tonight we’ll be watching Banshees of Innisherin for our New Year. This is the first year we are home alone with no kids, and I have a series of stress induced stomach flips thinking about where they are and if they’re safe. One is at a hockey game, and two are out with friends. They’re all responsible, but I still worry. That’s the nature of parenting I suppose.