I recently left my job, and I now have a LOT of time to cook. I have eschewed the “Meals-in-30-Minutes” trends and embraced a long drawn-out affair with ingredients and knife work. Dinner prep has turned into a glorious 2-3 hour affair. Not everyone’s dream, I know. But it’s mine, and I’m living it. Chuck often rolls his eyes as I start preparations for an 8pm meal at 4:30. While his eyes head skyward, I think I see him licking his lips.
I also have a decent garden space now, so much of what I cook later in the summer will truly be a labor of love. Seeds to Supper. I have already successfully grown a couple kinds of lettuce and spinach, but most of my crops won’t be ready for quite a while. In the meantime, I have plenty of farmer’s markets and a generous, green-thumbed mother-in-law to keep me supplied.
I’ll try to keep up with blogging, but every minute I’m writing is a minute I’m not cooking or gardening, so we’ll see.