Leah and Hannah have moved out, and Jack is away for Shabbos, so this leaves me free to cook what I want for Shabbos, without having to take anybody else’s dietary restrictions or food preferences into account. Before Hannah moved out, she often went away for Shabbos, but I still wasn’t free of cooking for her. Sunday night dinners were usually Friday night leftovers, and I generally found it easier to cook a little more on Friday so that I wouldn’t have to cook anything new on Sunday. This meant making sure that I prepared the kind dishes Hannah would enjoy, even if she wasn’t eating with me on Friday.
Since then, I’ve been cooking the kind of vegetables I prefer, but I’ve still had to make plain white rice to share with Jack and roast potatoes for him. This week, I can make just what I want, which means fewer dishes to prepare and clean up from!
In one pan I’m making roasted chicken thighs with olive oil and dill. In another pan I’ve got mixed roasted vegetables: purple onion, garlic, carrots, celery, and parsnips, roasted with olive oil, sea salt, and red pepper flakes. If Hannah was still living here, I’d be making some form of sweet potatoes in one dish and green vegetables in another; usually green beans or zucchini cooked with onions, garlic, and mushrooms. She doesn’t care for celery or parsnips; two vegetables that I absolutely love, and are diamond superfoods on my SWAMI. Instead of plain white rice, this week I’m making quinoa with some seasonings added. Probably garlic, onion powder, parsley, salt, and olive oil. All served with red wine because it’s Friday night, and I don’t want to make the blessing over a whole cup of grape juice. That’s too much sugar for me!
Tomorrow’s breakfast is a cholent in the crock pot: assorted vegetables cooked into a stew, with whole eggs that will be hard boiled by tomorrow. And lunch will be salad with canned fish.
Everything is simple and healthy. I get to feel nourished AND not have a lot of cleaning up to do!