The other night I made dinner. Though it was made up of mostly great sausages, Kiolbassa, and Russian rye from Central Market. I can claim credit for steaming the cauliflower. And finding the last 4-pack of Midas Touch, too. Regardless, it felt more like I cooked. This was the kind of meal I would have made at our home. We had the right kind of mustard. We didn’t have steak knives, and I couldn’t grill the sausages, but that didn’t matter. We ate a meal together like we always used to.
I also made a meal plan yesterday and prepped food for the week. I plan breakfast and dinner for the week on Saturday or Sunday. By planning the week it reduces the thinking I have to do during the week. That stuff you read about decision fatigue is real, so the last thing I want to do at 5pm is figure out what’s for dinner. This planning stuff has been going on for at least 5 years now, so it’s pretty second nature, and I sometimes do get bored and try new things, or change my mind, but not often. Anyway…
Last night I sauteed the veggies for Taco Tuesday and the onions for mujaddara (basically this but I don’t cook the onions as much and sometimes use just cumin, other times balti seasoning) on Wednesday. This kind of prep work felt normal and all I needed was a cutting board, knife, cast iron skillet, and wooden spoon.
So the list of things I will save from a burning house includes the cast iron. Not the first or second run (with the children and after the kids were safe but before the big fire), but after the fire, the cast iron came out. The skillet I used to saute veggies was was my great grandmother’s. I also had Sean pull out the crepe pan and 5-quart Le Creuset. Crepes, pancakes, and fritters, and soup will feed a family for a long time. Though in the crazy of the afterwards, I’m afraid that another skillet–that I stored in the oven–may have been tossed in the dumpster with the stove. That one was a different great grandmother’s. Here’s to hoping that the salvage people knew to check the oven for stuff because lots of people store stuff in the oven.
Lastly, I quick pickled veggies. Because every parent wants their kids to eat more veggies, right? Mine have loved a bread and butter pickle that I’ve done in the past, and a cookbook I got at the library reminded me that you can pickle anything. So I made pickles. In second round of kitchen purchases, a dozen 16 oz, wide mouth canning jars and lids were procured. They store food, serve as mugs, are dishwasher safe, and cheap. They also serve as measuring cups, which I was reminded of when I realized after my decision to pickle carrots, zucchini, and peppers that I didn’t have any measuring cups. Hey, those markings on the side are good for something! And, I’m happy to report, David decided he’d eat pickled red pepper and zucchini in his lunch any time.
So despite the missing things, and with the things we have, we eat and generally eat well.