As Abby goes through each week and does the meal planning she really has one less day a week to worry about.
On Saturday, or Sunday, depending on the rest of the week’s activities, dinner is when daddy gets the reigns taken off. I get to run free, through the limited fields of our kitchen, and do whatever the heck I want. That’s not really true at all, I have to check before I try something too far from the beaten path. The concept is that we tend to miss, or skip, or replace some meal(s) during the week. Saturday is the day that I’m supposed to figure how to use as much of the perishables as possible.
Some weeks its pretty easy. Leftover goat cheese, a bulb of fennel, and spinach? Guess we’re doing a quiche! Cabbage, Chicken thighs and tortillas? That sounds like barbeque chicken roll-ups with spicy coleslaw.
Sometimes it’s lazy. Cauliflower, Carrots, Broccoli, Bell Pepper, and a sweet potato? Whatever, roast it all with some olive oil and lemon juice.
And sometimes it’s harder. Three bunches of Kale, and a quart of yogurt? I dunno, a cold creamy Kale Soup? Nope. Pizza. Kale is cheap.
The part that I find enjoyable is that I can really try new things, or combine found recipes. The expected quality bar is so low, that all I have to do is make something tolerable, and it passes the test.
But, the fun challenge is that these items tend to be, if not vegetarian, low in the meat involvement. A couple leftover strips of bacon go a long way in a cauliflower chowder, but it’s not a requirement. As a result, the “Cook Your Own Adventure” nights tend to have a low dollar cost per serving and high nutritional value.
So, next time you bemoan “We don’t have any food,” try and make something. Put broth and 5 ingredients in a pot, salt and pepper to taste. Bam! Soup. Put a Filler, a veggie, a binder and an onion in a pan, bake @350. Boom! Casserole. Eggs, a little flour, and whatever. Shazow! Crustless Quiche (Call it a frittata and impress your friends).
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