Interiors of a Working Kitchen: Bacon and Vegetables. Not so Inspired but Very Quick.

Monday.

While simultaneously working on my son's Toucan costume for the school's Halloween parade, and supervising him painting a pumpkin turquoise blue for a school project. I noticed it was 6:30pm and I should have started making dinner.

It's Monday, we have to return to the daily routine. 

I have been planing to make chicken burritos since Friday, and once again, had not made the guacamole.

The kitchen was a disaster from all the Fresh and Easy branded products I have bought, as they are closing, that I have not put away. No space and no time to chop up cilantro, onions and tomato. Please, let the avocados be viable tomorrow, they were bought to be used on Friday.

I then boiled some water, cut up some cauliflower, and put that and store bought pre-cut carrots into it.

I try to eat by colors; we had red and orange but no green.

So I slipped in a prepared foiled box of asparagus in the broiler. I love that dish, but guess what? That's part of the F&E line too, so no longer.

The only unfrozen meat I had was bacon, which we usually only get during school vacations, but since F&E was closing, we bought all our favorite products from their brand. (That is three references to F&E in three sentences.) 

I cooked too many pieces, or at least, I cooked too many calories worth.

There is no question, that it was not very healthy and generally uninspired but the meal took only 15 minutes to make and tasted great. So much so, that my son willingly ate four pieces of asparagus.

Ironically, today, the World Health organization announced that processed meat is a cancer risk, but this article at least said, bacon once in a while wouldn't make a difference. 

It's completely possible to make a very quick and simple dinner, at the last minute. It's even quicker than heating up fish fingers. 

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Tonight's fruit was fresh strawberries, and we snacked on dried bananas before bed.

For my son's lunch. We had more F&E pesto pasta (I have two more boxes I put in my freezer), strawberries, carrots and cauliflower with hummus.

 

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Teaching People To Cook (nearly) Everyday: The Interior of a Working Kitchen