Random Thoughts of a Disordered Mind

Overdoing Cooking

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Vegetable PeopleI got a bee in my bonnet this weekend to cook.  I haven’t really done this in a while, not like this.  And I have to admit that while it’s good for stocking the fridge with healthy stuff, it wasn’t the smartest thing for my shoulder, even though I tried to pace myself.  My knees aren’t too happy with extensive kitchen standing, either,  so pacing worked all the way around.

We were supposed to get a huge snowstorm on Saturday into Sunday, so the house was stocked with groceries delivered by Peapod (thank heavens for them – lots of wear and tear saved on the shoulder there by having food delivered right to the kitchen).   I had no plans other than trying to figure out how to get my car shoveled out after the snow.

On Saturday I chopped and roasted a big pile of green peppers and sweet onions, lightly tossing in olive oil, balsamic vinegar, and seasonings.  They’re great for adding to almost everything – in soup, mixed with couscous, added to salads, as a side to scrambled eggs.  I also made a batch of sweet and sour red cabbage, using shredded cabbage, red onion, apples, vinegar and sugar.  I totally adore this dish, which we actually eat at Thanksgiving and Christmas, though I like it better cold the next day when the flavors have melded more.

A friend stopped by just before the snow to bring me starter for Amish Friendship Bread, so I made that, too.  Don’t ask me why I thought this was a good idea, but it wasn’t hard and I put one loaf in the freezer and will slice the second to have with breakfast this week.   I have a few batches of starter doing their thing in baggies on the counter, just part of the general clutter.

Today’s big project (which isn’t that big, really) was roasting a chicken in the crockpot.  It’s incredibly easy, uses minimal ingredients, yields a ton of clean protein to eat in sandwiches or for dinner.  I especially like chopped chicken mixed with roasted veggies and couscous.  The drawback is that it makes a big mess, since the chicken basically falls off the bone.  It’s worth it, though. I also made a new recipe with sweet potatoes, crushed pineapple, and some brown sugar.  It’s yummy and I suspect I’ll make it again.

In the middle of all this, I went outside to check out the snow situation.  We didn’t get nearly as much as anticipated, which means we won’t believe the weather people the next time they predict a big storm.  It also meant I didn’t have to worry about much snow removal.  My car is in a carport so it doesn’t actually have to be shoveled out, but the plow does sometimes leave a pile behind it that can be a problem if left unattended.

So, um, I went out with a shovel and, using my LEFT ARM ONLY, pushed it out of the way.  Even that I could feel on the right side, and trust me, I’m not going to do it again soon.  Let’s keep our fingers crossed that we don’t have big storms on the horizon – not that I’ll believe the weather people anyway.

For now, I have clean clothes, a well stocked fridge, a content kitty, and a bag of frozen peas on my right shoulder.  I’m optimistic that it will be a good week, which will be improved considerably if our online system comes back online.  We lost almost 3 days last week, plus work done on Tuesday was lost completely when the system crashed before nightly backup.  Nothing we can do about it.  At least I have a tidy office!

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2 thoughts on “Overdoing Cooking

  1. Hope your shoulder feels better. On the plus side, you have easy dinners and lunches for a week!

  2. ooh, be careful with the shovel and snow.

    I’m excited that you have dinners and lunches all ready for the week. You’ve inspired me to print out the recipe for the crockpot chicken and drag my bigger crock over to use. I found a spice rub at Food Lion (yeah, believe that or not!) that’s called Chicken Rotisserie spice so I’ll try that instead of the seasoned spice. (It’s probably the same thing. LOL)

    Be careful out there!

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