For Fathers Day, my mom and I made dinner for my dad. It’s a running tradition, as my dad loves food and, although he also loves cooking, probably enjoys having someone else do that (and the dishes!) for him.
There’s an excellent butcher in the next town over from them, so they picked up some beautiful veal chops. Dad wanted something with mushrooms and gorgonzola (which I can never pronounce correctly, because Colin like to call it gorGONZOla, because he is a goober).
When it comes to weeknight cooking, it can be easy to get stuck in a rut. Especially when you haven’t gone grocery shopping for awhile and most of your favorite stuff has already been eaten, or you realize that even though you have four boxes of pasta, you don’t have any tomato sauce or parmesan cheese, and the thought of eating pasta without either of those things just makes you want to die. Or you look in your freezer and realize pretty much everything you have would require ample defrosting time, and even more ample cooking time. It’s like, sorry, self; I’m not going to start making short ribs at 7:30 in the evening.
And sometimes, I’ll admit, I get very ‘first-world-problems-y,’ when I look in my well-stocked pantry/fridge/freezer and think, “I don’t feel like making any of this.” I try to buy a variety of foods, try new things, eat leftovers, etc. etc. etc., but sometimes I just turn into a total brat and simply don’t want to eat chicken again because I just ate it for dinner last night and lunch today, or don’t waaaannaaaaaa make turkey burgers if I don’t have rolls or burger buns, even when there’s a perfectly good loaf of bread in the fridge. (It’s not weird that I keep my bread in the fridge, right?)