I should just take some of those lego pictures that me and Suzannah created together for this post:
Time to water the plants. Or finish watering them. Suzannah has collected enough to make parts of our house feel a bit like a greenhouse,
which is nice, but makes watering take like an hour, if I'm being careful to water enough to soak through, but not so much as to spill over the saucers onto the floor.
I really like having a place for everything and everything in its place. I've been slowly working towards that, room by room, and when it is done, it feels great, and looks good. (no pictures on that because it's not done.)
I've been slowly learning to make more dishes. Last night, I made an asian sauteed vegetables and tofu dish in a mandarin orange sauce. It's pretty good!
I've even tried learning how to make salmon, though I don't eat it, to earn brownie husband points. I'm still not confident on cooking it correctly though, and I don't want to eat it, so it's harder to test it for not being overcooked.
I need to broaden my repertoire though. I've only got a few dishes for now, though I'm learning how to improvise on them with what I've got on hand. One of the problems is I'm so slow, it takes me like twice as long as a normal person to cook things. I like to wash my vegetables well, so that takes longer, and I'm not a fast chopper, though I also don't cut myself very often. I also can't multitask well, especially if it's a dish I'm just learning. All that adds up to a lot of time. It means I have to make enough for at least a second meal, if not a third, to make it worthwhile, which adds even more time. Hopefully I'll get faster as I continue to learn/practice.
I need a very specialized kind of cookbook, something that focuses on quick and easy to make meals, while also being tasty and healthy. So many recipes have so many extra, little finicky steps that make things take forever without adding that much to the dish. And don't explain why they are doing what they're doing, or how things can be modified. It makes it less useful. I want dishes that teach general principles that can be used universally, and modified, for example with different sauces, to give variety while not having to learn a whole new dish. And the principles behind the dishes, so I can get better at improvising. Also, vegetarian. Maybe I make this cookbook? I've already called my healthy but as simple and quick as possible philosophy "healthy bachelor cooking" so I guess that could be the name of it. Though I'm certainly not a bachelor anymore.
OK, I've rambled enough, and it's getting late. I'll probably see most of the people (which I estimate at 3) who read this, in a few days, so I can catch up more then. Though I technically have another post due in a day or two. I bet I'll have more to write about when I'm fresher, some time in the morning.
Warmly,
I
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