I have learned over the years that people have strong opinions about the combination of chocolate and fruit. I don’t judge, I mean, I have strong opinions about pretty much everything, such as the combination of pumpkin and chocolate (no), sea salt-flecked cookie lids (delicious but ftlog, only with a light hand), syrup on pancakes (only if the pancakes aren’t sweet), and how many episodes in a row it’s acceptable to consume of city.ballet. when you’re sick for the fourth day in a row (all of them, what kind of question is that?). What I’m saying is, pretty much the only thing I don’t have rigid views on is the combination of chocolate and fruit.
Last week* I mentioned that we’d been on a big breakfast-for-dinner spree this winter, less out of a noble desire for inexpensive, balanced, wholesome meals and more because scrambling eggs at the last minute allows us to go all the way to 15 minutes before dinner to come up with an idea for it, which is meal-planning equivalent of the heavens opening up and glorifying all of my late-afternoon lethargy at last.
We’ve been on a huge breakfast-for-dinner kick this winter and while I’d like to tell you it has been triggered by earnest, respectable inclinations such as the fact that scrambled eggs, toast, and whatever vegetables or citrus salad we can scrounge up from the fridge for dinner is budget-minded, high in protein, fairly balanced and wholesome, the truth is that it’s been mostly about laziness. Once we figured out that our kid would now not only eat scrambled eggs but be excited to see them on the table [although, let’s be honest, doubly so if he can also talk us into freshly squeezing orange juice or a few slices of bacon], a whole world of unplanned dinners were opened up to us. We now can go all the way to 15 minutes before dinner to come up with a plan for it, which for me is meal-planning equivalent of the heavens opening up and glorifying all of my late-afternoon lethargy. I knew this day would eventually come!
Did you fall in love with The Crispy Egg? Did you, too, find yourself obsessed with the crackly lacy edges, the potato-chip like crisp underneath, the souffled egg whites, and the high melodrama of all of that hissing and sputtering? Did you go on a Crispy Egg Bender? Come, sit down. You’re among friends.
January, as far as I’m concerned, is a pretty mediocre month. The holiday party tinsel-and-bubbly frenzy of November and December is replaced with hibernation and Netflix binges. The charming first and second snowstorms pass and the ones that follow are met with more of a really? it’s snowing again? Squarely between Christmas and mid-Winter break, it’s too early in the season to be so weary of the cold, but here I am, counting down the days until the hi/bye gloves can literally come off.
Over the last couple years — a dark time in which I’ve slowly had to accept that my once-tiny baby with fairly simple needs now required real square meals at very specific times of the day, such as dinner, far earlier than we ever do and that he’d likely be looking to me (me!) to provide them or face the hangry consequences — I’ve attempted to increase my repertoire of two things: 1. Dinners that can be made easily in under an hour that I actually want to eat, and 2. Casseroles. No, no, I don’t mean the canned cream of soupiness things. I mean, the idea of taking disparate meal parts and baking them in a big dish until they’re much more than the sum of their ingredients. Plus, they’re dinnertime magic: they reheat well; they make excellent leftovers for as long as you can stretch them; and they rarely require anything more on the side than a green salad (for grownups) or steamed broccoli (for people who haven’t yet come around to salad). Long Live The Casserole Rethought With Minimally Processed Ingredients! is hardly a sexy catchphrase, but there you have it: my new battle cry.
One of my worst cooking traits is that when I get frustrated with a recipe, it can take me years to get back to it. I mean, I’m theoretically too old to be having tantrums, kitchen or other, but there’s no other way to describe this behavior where I get frustrated, throw my jangly measuring spoons in the sink and huff off to gaze at jeans I could probably fit half a thigh into, which is how I mope.* Sure, you could just say that I need a little space, a break, it’s-not-you-it’s-me from the recipe so I can gain some perspective, and consider other approaches but six years? That is how long it’s been since I last attempted to share a recipe for old-school, dead-simple butterscotch pudding from scratch which refused to set. A six-year tantrum. (Fine, I snuck some pudding pops in there, but it’s so cold today, I cannot even look at them.)