I have gotten a few emails lately asking if dinner at my house is always an event. Well I hate to disappoint everyone but it certainly isn’t, but I do try to have one really special dinner a week.
We have also been trying to eat more seafood, which can be difficult with prices of seafood as high as they are. We do eat Clams and Linguine once a week, thanks to those wonderful little farm raised clams that are almost always available where I shop. We eat different types of pasta a couple days a week, and somehow chicken finds its way onto our menu on a regular basis.
Now here’s another secret…shhhh, don’t tell anyone…..promise? When I get home from 10-12 hours of work at school the last thing I want to do is cook! Can you believe it?
So what do you do? Well I do freeze some meals, when I do cook I try to cook more than one portion so I can freeze some for another day. The other option is making do with a few ready to use items.
Yes I said it the chef does buy some convenience items, I have to say I hate making salad dressings, I don’t know why its just one of those things. In your wildest dreams you will never find jarred marinara in my house (and I’m not judging if you do), but I do have a nice assortment of oriental sauces that are ready to use. Throw some in a bowl with some chicken, let it marinate for awhile (overnight if you can) and throw it on the grill or roast it in the oven.
So my message for today is, you don’t have to spend all day in the kitchen every day, or even hours. I know it’s fun to go outside of your comfort zone and create new dishes, or to make that extra special meal….but some days you just have to do what you have time for, and let me tell you it sure beats going out and spending 3 times what it costs to make dinner at home.
Here’s your assignment, next time you go shopping look for a couple of items that could serve as quick fixes, it’s getting warmer out so think about using your grill too, if your marinating chicken do it the night before it will taste much better (it works well with pork too). If your not into oriental flavors, salad dressing make wonderful marinades, when I was in business dining feeding 4000 hungry people everyday, I had to find ways to make good tasty food without killing myself or my staff, and one of our staples was different flavors of roasted chicken everyday, and oriental sauces and salad dressing were my marinades of choice.
So have fun when you have time, but have a plan for when you don’t. There is no recipe for this, because it was as simple as opening a bottle and turning on the grill, but it was delicious!
I have gotten a few questions regarding Google’s new recipe search. I’ve talked to a few people and while it seems like in the long run it will help bloggers, getting on board with it is going to be a slow painful transition for most of us. The problem is with how our recipes must be set up to qualify for this search program…..ah ha, you didn’t think they were going to make it easy did you? The problem seems to be in not only the format but the code that goes along with it. I believe it’s called an H code that gets embedded with our recipes. What’s an H code…..my point exactly.
So while all the big recipe houses have there codes in place so they are first on googles list when they search, we are left standing in the rain, trying to figure out how to open our umbrella, because it didn’t come with directions and there are no buttons to push…..well, ok I may be a tad over dramatic here, but no one is coming up with a quick fix for us, and I’m sure if someone does it won’t be cheap.
I’m sure there will be some plug ins, but lately the axiom has been coming to mind, you get what you pay for.
That brings me to my next dilemma, I feel that I have out grown blogger, and now the time comes to change to WordPress, and here is where the fun begins. Some days I think I’m to old to go through these changes, stay with whats working and what I already know. But I keep getting this nagging feeling that I need to have things work a little better, more seamlessly, and to be able to have more control.
Every blogger I talk to that has made the change has nothing but good things to say, the biggest plus being that your hits go up considerably after the initial period of readjustment is over. Now I’m not saying this is something every blogger needs to do, its not. I think blogger is a great vehicle, and it works for so many bloggers really well……..It just feels like its time for me, and that’s a personal decision that each of us gets to make. I’ll let you know what I figure out, and if I do make the change you’ll all be around for the ride (at least I hope so).
I’ve also been asked why its so painfully slow loading sometimes, well almost all of the time….sigh….
I would have to guess from the incredible amount of bloggers that are using foodbuzz, I definitely think its time for a new server or many new servers or what ever will make it go faster……please!!!!
Now don’t get me wrong, I still love them and when you love someone its ok to try and make them improve themselves (that’s what my wife tells me anyway). Foodbuzz is still the best social network for foodies going, so be thankful while you complain…lol