You know, when I have a week's worth of menus planned out, its like I can't wait to get started on them. There is something about knowing way in advance what I'm preparing that makes me want to start cooking first thing in the morning. Seriously, I feel like an excited kid on the first day of school.
I find myself looking at the clock and thinking, "Dang, its only 10 a.m. I can't possibly start the chicken enchiladas now....or can I???"
Yesterday, I made chinese food a full hour earlier than we needed to eat. And this doesn't always work out very well, as some dishes (chinese food for example) are best prepared right before one plans to eat the dish. But I couldn't stand it any longer. I'd known all day that I was making this dish and it had to be done. now.
The most peculiar part of this is that most days, I could care less about cooking. I enjoy food, but I'm by no means a gourmet. I think I just like the planning process.
And now you have more insight into what makes me tick. Schedules. Plans. And a full fridge.
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