It’s Friday. Again. More than anything else, I’m astonished that our cooking game is going strong as we wrap up our tenth week of parenthood. Cooking before baby was a fun adventure and a creative outlet. Cooking after baby? Right now, it’s sort of work. It’s a lot of work. Probably because it’s (obviously) harder to cook when priority #1 is Watching A Baby. It’s also possibly because 95% of the time, Marcus and I don’t get to sit down at the table to eat together. And because cooking is something we used to be able to do together but just can’t right now. I will just LOVE when that is a thing we can start doing again.
We’re still eating from our freezer at least once a week. For the last month and a half on Tuesdays we’ve been going to ECFE at our synagogue. That was taking up all of the time that we would use for cooking and/or hunting and gathering takeout. I currently have an inventory of what meals remain so that I know what we can plan into our week. As we’ve been cooking and finding ourselves with extra leftovers here and there, I’ve also been freezing those so that we can expand our freezer meal range.
ANYWAY. Behold. Three more new recipes have made their way to our table (bringing us to a total of 13 since Critter’s birth). Who knew that this whole Cooking in Captivity -thing would force us to try so many new dishes?
Saturday – Grilled Turkey-Avocado-Cheese Sandwiches with Tomato Soup
Can you tell that weekends are now for grilled cheeses? I think if we were home on Saturday (instead of out) I would have been more inclined to make a proper meal, but this is the extent of what I can generally manage on a Friday or Saturday.
The tomato soup is a total lie here. I made it, served myself a cup and then decided I didn’t want to eat it. But at least we tried, right?
Sunday – Vegetable Tortilla Stew from Cravings
This was the bomb. We didn’t make the tortilla strips because again, we have a child and no time to deep fry accoutrements. I’ll also note that the recipe has a typo. The ingredients list a need for 1/2 t cayenne pepper and black pepper to taste. It is supposed to be 1/2 t black pepper (as stated in the instructions) and a pinch of cayenne pepper. I can say this with certainty because if you put 1/2 t cayenne pepper in this dish you would be DYING unless you eat extremely spicy foods.
Monday – Lemony Arugula Spaghetti Cacio e Pepe from Cravings
Since we can’t have pork in the house, I substituted spicy Italian sausage links from Trader Joe’s. It was our first time eating them and we’d definitely buy them again. Under advisement from Ang and Brady, I learned that ALDI now sells arugula. Jackpot.
Wednesday – Slow Cooker Ranch Chicken with Mushrooms over Rice with Steamed Asparagus
This was average. Marcus and Lindsey both reported enjoying the meal and it was deadly simple to make, but it’s not getting put in the rotation.
Miscelleaneous – Earth Cookies
Yeah. Still doing this.