Twice this week (and it’s only Wednesday) I’ve thought, “I don’t have the time or energy to stop and make something.”
But I hung in there, went to the kitchen, and whipped up stuff. And it was so much better.
Monday 1:00 p.m.
Lunch was supposed to be corned beef pita sandwiches and cooked cabbage. I had planned it earlier but then lost track of time that afternoon. “I don’t have time to cook.” However, that would mean missing a meal and a chance to use some of the Very Large Green Cabbage. These chances are not to be tossed away. So I put some butter in a skillet, chopped some garlic, drug out the VLGC, and sliced some cabbage like it was a loaf of bread.
Cooking the cabbage only took a few minutes since we like ours crisp. (Here’s the basic recipe.) While that was going on, I put the sandwiches together and heated them in the microwave.
It was so good! I can’t believe we almost missed out on this little lunch. And it took less than 10 minutes to get on the table.
Wednesday 6:00 p.m.
I was working on a proposal for an editing project. After sitting at my desk for hours, I just wanted to head to the inexpensive Mexican restaurant for which we always have a coupon. (“Dos #25, por favor.”) But I didn’t give in, and we reaped the benefits: field peas, sweet potatoes, and spinach salad with goat cheese.
I was proud of myself for staring down the little voice in my head that always wants to go out. Staying in and eating fresh was totally worth it taste-wise, finance-wise, and otherwise.