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The Unnatural Cook

a chronicle of weekly meal plans from someone who can't just throw a meal together

By Thursday I gave up and went out for Thai Food with the kids. I was three days behind on the dishes and it was a busy week; I was tired. Perhaps it had something to do with the fact that the kids woke up twice at the ungodly hour of 5:50 in the morning because they important things to do, like get into Dutch settler costumes and make zucchini bread.

That’s how Thursday’s dinner, a spinach, leek & bacon frittata, turned into Friday’s lunch for the car ride to Vermont. I finally, finally managed to follow my own advice and cooked the bacon and the leeks in separate pans. Surprisingly it felt like less work.  Having to clean the extra pan took less time than negotiating the stress of putting two things  that cook at different rates in the same pan. (As I write that I have to admit I’m pretty sure it was my husband that cleaned the extra pan, but still….)

The frittata made a great on the road meal and I was quite pleased with my made up combination of spinach and leeks, inspired by the giant leeks found at the store.

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