We generally cook most meals from scratch, or close. But now and then, when it’s super busy there will be some super easy fallbacks. Last week there was at least one pasta plus a jar of sauce, for example. I’m struggling to remember what else there was, because it was a busy, busy week.
But tonight and last night I cooked properly. Last night was puff pastry pies (one tomato and mozzarella and one leek, asparagus an parmesan) with roast new potatoes and salad, and that was a sit-down dinner with all of us round the table (used to be the norm, but I think we probably only manage it maybe two or three nights a week now). Tonight, everyone else was sorting their own meals out, so I got to make whatever I wanted.
And tomorrow the Ocado shop comes, so I did one of my ‘all the vegetables in the fridge’ bolognese’s (it really bears very little resemblance to a traditional Italian bolognese) to (a) use up lots of vegetables that were looking a bit sad and (b) finish three almost-empty bags of pasta that were taking up space in the cupboard (c) get close to thirty plants a week in one meal! Oh and (d) so I could eat some lentils, as most other people in the house can’t stand them.
And it was delicious. And I still have enough to feed probably three families - or me, for at least tomorrow.
I also fitted in some reading, listening to loud music (while cooking) and playing board games (well one - Trivial Pursuits, and I lost, but had a great time).
If you want to see more food posts, with actual recipes and lovely illustrated printables, feel free to pre-subscribe to The Illustrated Plant Kitchen, which will be launching later this month.
I just learned about the recommended 30 plants a week from Dr. Will Bulsiewicz on Diary of a CEO! I'm also looking for ways to add more veggies, and use up open pasta packages in my cupboard. You sure you're not describing my kitchen? Thanks for giving me this little peek into your fridge and life 😊