alimentary, my dear Watson

When Cal was little I freely admit that we rarely cooked and ordered out a lot due to a confluence of factors: residency, tiny apartment kitchen, ridiculous availability of cheap multi-ethnic restaurant delivery options being the primary ones. When Mack was a toddler I cooked a little bit more, but again, freely admit that I relied very heavily on the Trader Joe's ready-made-meal aisle for, well, 75% of our dinners, though supplemented with fresh fruit and vegetables to round out the microwaved, peel-back-the-plastic-wrap experience.Now, with Nina eating table food and me being somewhat more firmly entrenched in the trappings of adulthood, I try to cook most of our dinners. This has been a process--I think early on I equated any form of domesticity with being somehow regressive, and only more recently have I come to realize that cooking out of necessity (if still not quite for pleasure) did not detract from my feminist street cred. Still though, I tend towards the one-pot type recipes, and almost always make things that can freeze well. My current method is to make twice as much as we will eat for an average dinner, and then freeze the other half for an easy main course either on nights that I'm working late--this used to be at least 4 out of the 5 nights of the week, but now with decreasing my work hours is now down to 2 or 3 nights, so I can make something fresh the other two nights.We are fairly lucky in that our kids will eat mostly anything, and though I don't necessaril...
Source: the underwear drawer - Category: Anesthetists Authors: Source Type: blogs