I go out for lunch every weekday because there are hole-in-the-wall places near my office that are pretty cheap and serve decent food (not fast food).
Oh what I wouldn't give to live in a real city. Most of my problem is that by the time we get out for dinner around here (anywhere between 8:30 and 10 p.m.) most regular take-out places are closed, much less the potentially decent holes in the wall downtown.
I think of it as an ongoing treat -- might as well get out of the office and enjoy lunch before diving into the craziness of work.
This is a fantastic attitude toward eating out. I think doing the math on eating out vs. making something would help me so much mentally, because as I mentioned in another comment, by the time you're done buying things that are good for you at the grocery store, it costs the same anyway. It's the managing to avoid French fries and constant KFC runs that's the hard part.
I'm a horrible cook. Sometimes I forget that I'm cooking something and before you know it, the smoke alarm in the kitchen goes off.
I killed a teapot about a month ago because I put it on to boil some water for tea and promptly fell asleep on the sofa. The smell of burnt copper lingers for days, FYI.
When I do cook, it's something simple like angel hair pasta with a pre-made red sauce, usually Buitoni's Tomato Herb Parmesan sauce.
I forget how fast and simple and surprisingly civilized pasta can be. It's the protein that I find myself having a problem with - I buy bags of frozen pre-cooked chicken and defrost as needed, but that gets monotonous. I'm neither a pork nor red meat person - how problematic is fish?
If I feel like eating something heavier, I go with turkey sausage (sliced) and put in sliced onions
I use turkey sausage for soups as a substitute for whatever meat they call for, but cooking it alone - hmm. Luckily, unlike some boyfriends I love onions, so this is definitely something to try.
My rule for food is: Freeze anything that I won't eat within the next 3 days.
Good rule. I usually push leftovers to five days (eep) but, um, still here? Does that mean I should - probably not. But it also means that I won't be sick of something because I've been eating it for a week for fear that it'll spoil.
So mostly it's just packaging my meals as I make them that needs to happen, stock the freezer and that's it for a week or two. Good note.
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Date: August 21st, 2006 04:14 am (UTC)Oh what I wouldn't give to live in a real city. Most of my problem is that by the time we get out for dinner around here (anywhere between 8:30 and 10 p.m.) most regular take-out places are closed, much less the potentially decent holes in the wall downtown.
I think of it as an ongoing treat -- might as well get out of the office and enjoy lunch before diving into the craziness of work.
This is a fantastic attitude toward eating out. I think doing the math on eating out vs. making something would help me so much mentally, because as I mentioned in another comment, by the time you're done buying things that are good for you at the grocery store, it costs the same anyway. It's the managing to avoid French fries and constant KFC runs that's the hard part.
I'm a horrible cook. Sometimes I forget that I'm cooking something and before you know it, the smoke alarm in the kitchen goes off.
I killed a teapot about a month ago because I put it on to boil some water for tea and promptly fell asleep on the sofa. The smell of burnt copper lingers for days, FYI.
When I do cook, it's something simple like angel hair pasta with a pre-made red sauce, usually Buitoni's Tomato Herb Parmesan sauce.
I forget how fast and simple and surprisingly civilized pasta can be. It's the protein that I find myself having a problem with - I buy bags of frozen pre-cooked chicken and defrost as needed, but that gets monotonous. I'm neither a pork nor red meat person - how problematic is fish?
If I feel like eating something heavier, I go with turkey sausage (sliced) and put in sliced onions
I use turkey sausage for soups as a substitute for whatever meat they call for, but cooking it alone - hmm. Luckily, unlike some boyfriends I love onions, so this is definitely something to try.
My rule for food is: Freeze anything that I won't eat within the next 3 days.
Good rule. I usually push leftovers to five days (eep) but, um, still here? Does that mean I should - probably not. But it also means that I won't be sick of something because I've been eating it for a week for fear that it'll spoil.
So mostly it's just packaging my meals as I make them that needs to happen, stock the freezer and that's it for a week or two. Good note.