I started these “What we ate” posts maaany months ago in an attempt to condense some of my food documentation here on the blog. Regular blogging (and regular cooking) have both taken a backseat in the last few months though, since it has become a little harder to manage with new clients and big project deadlines. I’m not complaining, new clients and big projects, I LOVE YOU. I’m just realizing that our kitchen juggling has been a bit weak at best.
To be honest, February was a blur. Cooking? We didn’t do much of that. Between a business trip, evening meetings, mild brain fatigue, and Intern’s frenzied work schedule of late, cooking was one of several things kicked from our weekly evening routine. It is a slippery slope when you start to let the cooking routine fall apart. We’ve had more sushi take out in the past few months than I will ever, ever admit to. We’ve had a lot of sad pastas, and big batches of daal, on repeat. We cut down to a every other week schedule with our vegetable CSA, because nothing makes me sadder than limp greens and neglected leeks in our fridge.
I feel as though I’m slowly coming out of this cooking hibernation, and I’m figuring out this juggling act just a bit better than before. Hummus, I made it. Pickled red onions? We did that, on a whim, on a weeknight. CSA greens? Washed and prepped before they even had a chance to get bored in the fridge. I feel like the moment we stopped weekly meal planning was the moment that it all started to unravel. It is a chore to sit down and plan meals for the week, then go shop for it all in one go, but the work is worth it to avoid a midweek sad-stare into a boring fridge, with no interest or desire to figure something out for dinner. This week’s menu: Black cod fish tacos, sage pasta and broccolini, daal (always), and hopefully only one planned meal out. Now we’ve just got to keep it up.