So I've been tyring to control bills around the house. Duh, we are in a tough economic environment and I'm starting two businesses, conserving bucks makes sense. Well, I noticed something: if I plan a week's worth of meals, we save money and eat well. If I try to cook with what is hanging out in the kitchen, because I forgot to plan or just didn't have time, we eat odd stuff, which gets even odder if I drink while cooking.
For example: If I plan ahead, I'll find two nights for each basic ingredient so I can buy the larger/cheaper size. Furthermore here is no meal-prep related stress because I have a good idea of what I'm going to cook. However, if I walk into the kitchen with nothing planned, I immediately find a cocktail or glass of wine is in order. Then I look at the cupboards/fridge/freezer.
Frankly, I'm not a picky eater. I will eat a lot of a single food item for a meal. But DH, he has higher standards, which causes the meal-prep related stress. Of course, he's not planning ahead or cooking, and has been yelled at for not doing either, so he doesn't complain. He will eat whatever I put in front of him. But I know when he likes it and he doesn't AND don't forget I'm a perfectionist (yes, I do know it, and no there is not a drug I can take to lose it), which makes me want him to like what we are eating.
The easiest solution is usually the freezer. Do I still have a soup/lasagna/etc. in there from cooking a BIG batch of something? No? then off to see what is in the fridge. I'll re-purpose left overs rather than have the food go bad. This lead to fritatas of egg, bacon, tomato, peppers and onion topped with slightly tangy sour cream and catchup the other night. And last week we had stir-fry veggies topped with left over chicken fingers. If I'm not motivated by what I find in the fridge, its off to the cupboard.
This is a NYC apartment, so my cupboards are mostly dishes and cooking tools, there just isn't much space. But last night we had a tuna melt sandwich; tuna, relish, fresh onion, two types of cheese (if you scrape off the mold and melt the cheese, no one but the cook knows the cheese is past its prime). The broiler works well for this and I can proudly report, that I managed not to set off our fire alarm.
If I'm really desperate, I do have a few "boxes" of stuff. I really prefer to cook from scratch. But I'm not beyond pancake mix and pancakes for dinner, or an Asian noodle mix with some sort of protein. (frankly, I view this as a multi-cultural version of hamburger helper). The boxed stuff I look at time after time and just want to throw it out. But the penny-pincher in me won't let it happen. So there are boxes of stuff for desperate times (did I tell you DH thought marshal law would come in affect late last year? Got to love the guy!).
The other correlation to cooking and drinking, is the more I move from being prepared toward the cupboard, the faster and more I drink. This impairs my cooking abilities, my tasting abilities, but also lesson my concerns about DH being disappointed by the meal (maybe there is a drug for perfectionism?). But yeah, neither of us would mind losing 20lbs so we are not suffering. In fact I think I'm going to go make that bag of "fartless chili" mix my mother gave me for Christmas about 10 years ago. I'll throw in chicken, artichoke hearts and truffle oil to offset the staleness. I bet we'll both end up farting all night.
Video with the Girls
14 years ago