Now that the holidays are over and PhysOrg seems to be finished with work travel for the moment, I am starting to use our kitchen more during the week.
Dinner at home seems to be a much better plan than skipping dinner or eating take-out every night.
I have decided that some planning needs to happen on the weekend so that shopping can be done if necessary. During the week, I can decide when and what (from the list of pre-arranged options) should be cooked. More complicated recipes will be saved for the weekend.
This involves a few compromises. For one, I am not the only person using the kitchen in the evening and although we have a good-sized kitchen, there is not a lot of counter space for cooking prep in our kitchen.
Second, I am keen on legumes and grains and PhysOrg is not. Moreover, he is a meat eater and I am not. So planning a menu around those conditions can be tricky. We share similar tastes on a lot of other foods and are willing to try some new things, which is good because having a dinner comprised mainly of cheese, chocolate, and wine doesn’t seem to be very balanced.
Fortunately, we can work in some vegetables and maybe not have dairy every night.
It’s nice to have a routine most nights, though, and to know that some amount of snack food, fast food, and soda is being replaced with something nutritious at dinner.
Any suggestions or epiphanies?