There are so many things I could tell you about how life has changed recently (and I do tell you about these things a lot). One of those changes is that I seem to not end up here as often. I had every intention of showing back up last week with a post about soup (or pasta…that one is still in the queue as well), but it obviously didn’t happen.
The other thing that has changed with having Evelyn around is meal planning and dinner cooking. I knew that it would, but at the same time I wasn’t sure exactly how it would change until it happened. Generally it has been pretty manageable to keep making dinner most nights. Gerrit is usually home in time to keep Evelyn entertained for 20 to 30 minutes while I make dinner. But that’s the thing that has changed: I need dinner to only take me 20-30 minutes. It can take longer to cook (like chicken in the oven or soup simmering on the stove), but if I want to get anything else done in the evenings (or ever in life it seems) I need my hands-on time for dinner to be as minimal as possible.
Mushroom barley soup takes about 20 minutes for prep (depending on fast you can clean and cut your mushrooms…which I seem excruciatingly slow at sometimes) and then it just simmers on the stove for 20-30 minutes while you go do something else. Which is exactly what I need these days when I usually need to feed Evelyn in the time dinner is getting ready and I’d like to squeeze in a workout or maybe some blog work, and usually the dishwasher needs to be unloaded.
And I say it’s what I need “these days” as if that is going to change. But I’m pretty sure this is my life now. No more fussy dinners with dishes all over the kitchen, which is good for all of us I think.