Every Sunday, I cook a family breakfast and start the prep work for dinner, and prepare Rick’s snack for work. During the cold winter months I like to make a Sunday dinner that can be prepared ahead so we can enjoy the afternoon and evening. I call it my one night off of cooking.
I was undecided about breakfast so I made a quick breakfast casserole of maple breakfast deer sausage, eggs, cheese, and can of crescent rolls. Enjoyable and filling.
For dinner, I made crusty curried chicken thighs with potatoes, sweet potatoes and carrots. One pan meal that allows for easy clean up and a quiet kitchen free evening.
I am blessed as Elisabeth is starting to cook more. She no longer follows recipes and made dinner all last week. After 12 hour days last week , it was wonderful to have healthy dinners made. The one benefit of COVID is Elisabeth is working remotely and her classes have been remote. I am glad to see her have the love of cooking I have, my mom has, and my grandmother had. I did laugh when she said this is exhausting and you have done it for how many years!! Elisabeth thank you for my first break in 23 years!
I love cooking but it does get tiring day after day. My suggestion is if you have time, prepare a one pot meal or crockpot meal on Saturday or Sunday and enjoy time for yourself and with your family.
Upstate Vintage Living 