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Oct. 12th, 2008 02:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
prosodicFall seems to start the time when I feel the urge to nest. I've been very domestic all weekend. Yesterday was the meatball making. Today, I made a large batch of mashed potatoes and I fried up some onions.
I'll be out around dinner at the pink party at my hair salon, so it'll be easy for Lance and myself to throw together a plate whenever we want to eat. Everything is already prepared. And we'll have leftovers for dinner later on in the week.
The mashed potatoes turned out awesome. I had some leftover sour cream to use up, so I added that to the potatoes after I cooked and drained them. I had some Velveeta to use up too, so I threw in a big hunk of that. Splashed in some milk. I added liberal amounts of onion powder and black pepper. I mashed until I couldn't mash anymore, and then I got out my immersion blender to whip.
I now have a huge container of very creamy and cheesy mashed potatoes in the fridge.
I was on a roll and could've baked some pumpkin bread, but I didn't want to get too carried away.
This is why I love fall. I love this feeling of serenity that comes with cleaning and organizing the house, doing lots of cooking to keep the fridge and freezer well stocked...and it is very autumnal today, weather-wise, but very pleasant. So I grabbed the leash and the dog and headed out for a walk.
In the interest of making dinner prep easy throughout the week, I'm collecting lots of very easy slow cooker recipes too. I'm making Chicken Paprikash in the slow cooker later on in the week: boneless, skinless chicken thighs, a can of cream of mushroom soup, 2 TBSP. paprika. That's it. I cook on low all day. Whisk in some sour cream just before serving. Serve over hot egg noodles. Easy.
I'm going to try and get in the habit of doing the majority of my food prep on the weekends to make the weeknights easier. It doesn't really feel like work to me at all. I find my time in the kitchen to mostly be soothing.
I'll be out around dinner at the pink party at my hair salon, so it'll be easy for Lance and myself to throw together a plate whenever we want to eat. Everything is already prepared. And we'll have leftovers for dinner later on in the week.
The mashed potatoes turned out awesome. I had some leftover sour cream to use up, so I added that to the potatoes after I cooked and drained them. I had some Velveeta to use up too, so I threw in a big hunk of that. Splashed in some milk. I added liberal amounts of onion powder and black pepper. I mashed until I couldn't mash anymore, and then I got out my immersion blender to whip.
I now have a huge container of very creamy and cheesy mashed potatoes in the fridge.
I was on a roll and could've baked some pumpkin bread, but I didn't want to get too carried away.
This is why I love fall. I love this feeling of serenity that comes with cleaning and organizing the house, doing lots of cooking to keep the fridge and freezer well stocked...and it is very autumnal today, weather-wise, but very pleasant. So I grabbed the leash and the dog and headed out for a walk.
In the interest of making dinner prep easy throughout the week, I'm collecting lots of very easy slow cooker recipes too. I'm making Chicken Paprikash in the slow cooker later on in the week: boneless, skinless chicken thighs, a can of cream of mushroom soup, 2 TBSP. paprika. That's it. I cook on low all day. Whisk in some sour cream just before serving. Serve over hot egg noodles. Easy.
I'm going to try and get in the habit of doing the majority of my food prep on the weekends to make the weeknights easier. It doesn't really feel like work to me at all. I find my time in the kitchen to mostly be soothing.