Cook with your kids
We’ve spent many a Saturday at home this last year and it’s been good for our culinary craft. I’ve learned to make bread and sauces, pastry and soups. The kids are on board. One son asks me regularly if he can please help me chop stuff up. The other is more of a taste tester and he’s developing quite a gourmet palette.
Their repertoire of recipes is getting pretty extensive: ribs, pasta, eggs, bread, muffins and cookies. They’ve been a big help and they like feeling like they can contribute to family meals. It helps at the grocery store because they understand that we can make it at home rather than buy it in a box.
If only we could reverse engineer the recipe for oreos, I’d be all set.
Bring your kitchen to work
Sort of. At my office, I have a small fridge, a toaster, a kettle, a coffee grinder, a french press, some cutlery and some dishes.
Guess how much I spent on lunch this week (yes, week)? About seven bucks. Monday morning I picked up some day old bagels for 99 cents (they restock Monday morning so it’s 99 cent bread heaven at the local grocery store, if you get in early). Then I picked up some bologna. I already had some christmas oranges from the week before as well as some bulk chocolate (hard to get through a day without it). So, every day, I had a toasted bologna sandwich with an orange and a bit of chocolate.
I also bring milk from home in a clean ketchup bottle, and make fresh coffee.
I eat well. Probably better than when lunch was a visit to a local coffee or sushi shop (minus the bologna – but hey, it’s a nostalgic childhood thing so go with it).
I have a jar of mayo, mustard as well as some peanut butter. So if you’re nearby and want to catch up over lunch, I’ll make you a feast and it won’t cost a fortune.