Right now, this minute, after being at home all day, the sink is filled with pots and pans. I made french toast for breakfast, with blueberries and bananas in yogurt for on top with day old bread from Foodstuffs. We ate leftovers for lunch. And I made a spiffy eggplant Parmesan using frozen eggplant cutlets in the freezer. And a nice little salad. Not a lot of cooking, really for a gray, cold November day. Practically a day off from housekeeping, with only one load of laundry as well. So, why are there still unwashed dishes in my sink?
Because I am sick to death of washing dishes that's why!
I'd rather do anything, including wasting time on Daily Kus than another hour in my little kitchen cleaning up yet more stainless steel bowls, coffee filters, cereal bowls, and the pan I cooked the dinner in. (granted, cupcakes were baked yesterday and there were still those pans to finish up) These all can be done tomorrow morning, as we start all over again. And yes, I have a nice dishwasher, it cleans the seemingly dozens of cups and glasses that three people tend to use over the course of the day.
We are not poor. And yet, we have to find an extra $200 a month this year because that's how much our property taxes went up. And we have used up all the insurance money for my daughter's orthodontist, so those payments are now full price. This same daughter will have grown out of every garment she owns in another month or so and she is sprouting up before our eyes. Her brother is in his Freshman year of college, paying full price because he/we qualified for no scholarships or grants of any kind. His father and I are afraid we won't have any money for his next year of college. Did I mention that he's in the largest demographic for college students in the history of our country?
We live just fine on one salary. Especially as we don't own a car, or a huge house. We have very little debt. And we are pinching pennies like nobody's business because it is one salary and the job market for me is not looking good. I've very happily worked part-time while raising kids and being a PTA mom. But, that's not going to pay the college tuition. What a time to be looking for a full-time job!
So, instead, I'm cooking. And cooking and baking and making fabulous biscotti, and cooking and not ordering take-out or pizza, or Indian food from the only Indian Gourmet restaurant that only delivers, or walking down with my family to the Candlelite on Western for good grub. No, I'm cooking, from scratch mostly, vegetarian these days mostly, cutting out recipes from Mark Bittman and Melissa Clarkat the New York Times, and keeping my baking cupboard stocked with many nuts and fruits.
And it occurs to me that this is why we live in a country where people drive through the fast food pick-up window for dinner, why they call Panino's for Gyros pizza, why they buy frozen chicken pot pies in bulk at Sam's Club, or stop in at the Lucky Platter off the train on the way home.
It's not just the cooking, it's the dishes. It's the shopping, and I use Peapod! It's the planning ahead and keeping the cupboard stocked with all the broths and vinegars. It's the using three pots to get everything going and the setting of the table and the clearing of the table and an hour at least to get all the rest washed, dried and put away. No wonder I'm an NPR junkie, it's the only thing you can really do while chopping carrots. No TV in my kitchen.
This year I got a roasted vegetables cookbook. I chopped and chopped and roasted and we ate gooooood. And then I had to clean those damn baking sheets every single damned day.!
Our national nutritionists can cry and scream all they want about how poorly American's eat, how over manufactured their food is, how we want everything boxed and canned and bottled for us. But when it comes down to it, someone has to do all those pots and pans. Every day. And no one, no one on the planet turns to you and says "thanks for washing all those pots and pans tonight." Even if they really liked the dinner.
Here's what I think I'll cook for dinner tomorrow night, along with some really nice sausage I've got in the freezer, 'cause at this time in my life, no matter how many vegetables are on my plate, I really need that protein.
First time I made this I didn't have the peppers and used a whole bag of baby carrots and it was really, really good. This is from Rancho Gordo, whom you can friend on Facebook, and has really interesting bean recipes.
Giant Lima Beans with Roasted Peppers
Serves 2 amply as a main course
1/2 pound giant white lima beans
5 tablespoons extra virgin olive oil
1 yellow onion, finely chopped
1 large garlic clove, finely chopped
2 roasted red bell peppers
Salt and freshly ground black pepper to taste
1 bay leaf
2 tablespoons balsamic vinegar, to taste
- Put the beans in a pot with ample water to cover (enough to come about 3 inches above the beans). Let sit for half an hour. Bring to a boil over high heat, then reduce the flame to low and simmer the beans for approximately 1 hour, or until al dente. About 15 minutes before removing the beans from the heat, season with salt. Drain and reserve the boiling liquid.
- As the beans simmer, heat the 3 tablespoons olive oil in large skillet over medium heat, and sauté the onion and garlic until translucent, about 5 minutes. Remove the peppers from their oil and finely chop. Add them to the onions and garlic, and stir over medium heat for about 3 minutes to meld the flavors a little. Remove from the heat and add the beans to the pepper mixture. Season with salt and pepper to taste, and stir gently to combine.
- Preheat the oven to 350°F. Scrape the bean mixture in an ovenproof glass or ceramic baking dish. Add about 1/2 cup of the reserved bean cooking liquid. Drizzle 2 tablespoons olive oil over the beans. Tuck a bay leaf into the center of the dish, covering the leaf well with the beans. Cover the dish and bake for about 45 minutes to 1 hour, or until the beans are very tender and their centers creamy.
- Five minutes before the beans come out of the oven, pour in the vinegar. Remove from the oven and serve. You can let the beans cool to room temperature as well and serve the next day.
P.S. Those Bittman and Clark links up there are to two of my favorite recipes this year, I really recommend them.