I haven’t been doing such a good job of cooking for the past, oh, months and months. If you were to ask what we eat, I’m not sure I’d be able to answer the question. A quick soup with toast. Shepherd’s pie. Um. I think I made random thing with quinoa and canned cream of mushroom soup last week? Every night has been a struggle staring at nearly empty shelves that reveal no dinner ideas.
For a while, we were just eating crackers and cheese.
Then we ran out of crackers.
Why so much failure in the kitchen department? Sure, we’re trying to save as much money as possible since we have no idea what we’re doing with ourselves, real estate wise. But we would never deny ourselves food for the sake of keeping a few extra bucks in our bank account. Nope; I have come to the realization that I actually loath grocery shopping.
I used to love wandering the aisles of the grocery store, dreaming of the deliciousness I could whip up in the kitchen. It was a place to go a little wild, a place to dream big. It was also a place to problem solve, to read labels, compare prices, and make choices that balanced the health factor with affordability. But somewhere along the way, grocery shopping changed. It morphed from a leisure activity to a hassle, a necessary errand that sapped my energy, took time away from home, away from the puppies, away from projects and evenings on the couch with my feet up and a book in my hand.
The hard-knock life of a working woman, I supposed.
(Dear self: give yourself a break. The world is a different place than it was even 20 years ago. You can’t do it all. No one can do it all.)
Anyway, I managed to shake off the stagnation of winter and my 8:30-4:30 last night. The trip to the grocery store for spinach, rice, and chicken meant I didn’t get a work out in, and perhaps that loss wasn’t worth it. But, I’m determined to get back on top of this, back on top of what goes into our mouths.
Wild Rice Chicken Pot
This was delicious. It was simple, hearty, nutritious. Even better, it only took a single pot to make.
(Well, two, if you count the pot I cooked the rice in, but I suppose you could cook the rice, then remove it to cook the chicken…)
I used red rice, which is my favourite new discovery. It’s pretty, and it has this nice chewy texture, not quite as soft was white, or even brown rice.
It felt good to make something new.
I made no changes to the original recipe. You can find it here at The Hot Plate!
Have you found any wonderful new recipes lately? Or, do you share my struggles with balancing dinner – and the grocery store – with all the things you must do and all the things you want to do?