As we're eating one meal, I'm usually planning my next one. Cliff thinks that's weird, but that's because he never had to prepare all the meals. I've explained to him that some things take longer to cook, some things have to be thawed, and you can't just go into the kitchen half-an-hour before dinner and wonder, "What are we going to have for dinner?"
By the way, I notice over on Meesha's blog, both in his entry about the visit to California and in the comment section, that there are people who actually consider restaurants a big factor in where they live. I guess it's because I've lived in the boonies most of my married life and cooked most of our food from scratch. Somehow I just can't imagine that being a factor in where I reside. Culture wouldn't enter into the picture, either. We're not big on culture around here. But I digress.
At least once a week we'll have salmon at dinner (our noonday meal) because it's supposed to be especially good for us; we buy it frozen in individual four-ounce servings. I microwave a potato and fix broccoli or spinach, and viola, we have a quick, easy, and nutritious meal. I can do that meal really fast, with a minimum of fuss.
We have our low-fat chicken jambalaya and chicken gumbo often. Either of those is a meal all by itself. Both of the recipes require tomatoes, and so does the chili I make often in cold weather. This is why I'm going to run out of my home-canned tomatoes within four to six weeks, and then I'll be buying canned tomatoes again until July when, hopefully, I'll have producing tomato plants.
This rambling entry was all brought about by my trying to decide what to cook today. I have some low-fat bran muffins in the oven for breakfast, but I'm not sure yet about dinner. I'm leaning toward Tuna-noodle casserole with some sort of vegetable on the side. For Cliff's work-lunch and my supper, there's just enough hamburger stew left for the two of us.
Good grief, how is it that we're getting any reception on our television? There's about a quarter-inch of ice on everything.