Most Sunday mornings, I cook up a storm. A typical menu might be: belgian waffles, bacon, grilled cheese, salad, ramen, frozen pizza, salmon, and steamed veggies.
Any given week, the offerings will deviate. But not by much. The goal isn't variety or creativity, it's sheer tonnage of food. For this spread needs to last a few days.
Amy's version is Thursday mornings, which is her day off, during which she usually produces two or three amazing dishes. Her rotation is far more varied, the presentation mouth-watering and the quality much higher than mine.
Maybe some day, I'll cook for pleasure. Heck, maybe some day I'll cook something that we then eat immediately, which is what normal people do. Whereas I can't tell you the last time we made a meal and then sat down and ate it, such is the present mismatch between when we have time to make food versus when we have time to eat it.
So, for the foreseeable future, get used to the same images on my Instagram feed on Sunday mornings. It works for us for now.
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