I have utterly failed in my 30-day cooking plan. I am not afraid to admit it. After December’s run of illnesses that took down Dave and the Bug, my finals, and the holidays, I came down with a cold that lasted most of January and have had no voice for the past three weeks. Then Dave got sick again about a week ago, the Bug caught another cold (fortunately, just sniffles and a cough), and one of our dogs even had to make an emergency trip to the vet for some scrapes he got on a hike last week. I am looking forward to the day when we are all healthy again.
With all of this, we pretty much completely abandoned cooking for ourselves. Dave made pasta with red sauce and meatballs (the red sauce and meatballs were, at least, homemade in a large batch and frozen for emergency meals) and mac and cheese with peas the past two nights. Tonight, the Bug and I ate from the Whole Foods prepared foods section. She picked out a citrus salmon, which, after insisting that it was chicken, she gamely tried, then spit out onto the table. I picked out a broccoli salad, which I must have left in the basket. Go team.
That all said, I have learned quite a few things from my experiment:
- It kind of sucks to plan every home-cooked meal. It sucks in many ways, but mostly it sucks because you are the one responsible for pleasing everyone. That said, a lot of this was an experiment in trying to find some new recipes and expand our recently limited palate. But key to achieving this goal–and Rosenstrach addresses this right up front–is getting buy-in from the rest of your family. If you don’t have buy-in from at least the adults that this will be a month of trying new things, seeing what works, and moving on from what doesn’t, this will be a thankless endeavor.
- It works if you work it. The good ol’ AA slogan applies to many things, including Rosenstrach’s smart strategies to get dinner on the table more efficiently and easily. Specifically, I’ve been pretty good about the end-of-week tasks: cleaning out the fridge before going grocery shopping, using up leftover veggies in recipes like stir fry and fried rice, and cutting up week-old fruit for snacks. The ones I had a harder time keeping up with were the beginning of week tasks: menu planning, shopping on Sundays (or any regular day of the week), and prepping the week’s meals on Sundays. These tasks would have greatly improved my success rate with getting meals on the table. I utterly failed to follow her meal-planning guidelines, such as having fish early in the week, cooking easy meals early in the week, etc.
- I don’t like the recipes in Rosenstrach’s book. Or rather, my entire family doesn’t like them (except for the veggie tempura, which is a winner). Almost all of our misses were recipes from her book–although the rest of the disasters were from Martha Stewart Living or Everyday Food, which used to be two of my go-to sources. I even went back through old issues, since they had better recipes than the current ones, but…no. I bought Mark Bittman’s How to Cook Everything Fast, but nothing has really jumped out at me from that, either. Which leads me to the saddest conclusion…
- I just don’t enjoy cooking right now. Maybe it’s my ambivalence about unwillingly falling into this role of being a stay-at-home mom; maybe it’s just that, after two years, I’m sick of doing the vast majority of the meal planning, food shopping, and moderately healthy cooking (see mac and cheese and peas dinner above); maybe it’s that being sick for a month, in my third trimester, and trying to please my family has left me exhausted.
It’s this last one that I really need to sort out. I don’t know why, but this is the first time in my adult life that something that has given me so much joy for so long has become an absolute chore. Which is a bummer, because part of the goal of this project was to rediscover a love of cooking. I don’t have any answers on this one, but…to be continued, I’m sure.