What Do You Want To Do About Dinner?

Copper cookware

I need some help. I’m in a rut. I know as a food blogger I’m supposed to be a wealth of culinary ideas and inspiration, but lately I can’t figure out what to cook for dinner. Maybe I need a new cookbook, something new to muse over and gain ideas. Maybe I need to find time to go to the grocery store on a regular basis so I have ingredients to work with. Its like I have writers block, but instead of not being able to string two sentences together, nothing makes my hungry.

When I was in graduate school I would take breaks from my classwork to plan dinner. I was home most afternoons so I could start well in advance. I could make bread sticks to go with spaghetti made from scratch. I could wander the isles of the market looking for the one freshest ingredient that was begging to be cooked to perfection. Now, it hits 4:00 and I send the dreaded “what should we do about dinner” text. Not even, “what do you want to eat”, but “what should we do about it” like canceling or skipping it all together is a conceivable option. Some how I need to get past dinner being a problem that needs solving and get back to engaging and creative cooking.

So I need your help. What are you cooking for dinner? Where do you turn when nothing sounds good and you can’t stand another night of take-out? Do you have a Pinterest board where you stash away inspiration? What are you craving?

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3 thoughts on “What Do You Want To Do About Dinner?

  1. I like the index to all the recipes from Martha Rose Shulman’s NY Times “Recipes for Health” daily column, which is organized by ingredient… http://topics.nytimes.com/top/news/health/series/recipes_for_health/index.html. Of course, I do still have to have something or other in the house to use, but often Martha Rose gives me some idea about something to do with it, or with the pile of odd stuff that arrived in this week’s CSA box… You can also get each day’s new Shulman column and recipe as an RSS feed, if you like.

    (If there isn’t something or other in our house, then it’s pasta with sauce made from canned diced tomatoes and a lot of garlic, or boxed soup and grilled cheese sandwiches.)

    (I like Jacques Pepin’s home cooking books, too.)

  2. First of all, we have the same tea kettle. Word.
    Secondly, this was a huge problem at our house before we had kids. My go-to then was a couple cans of Wolfgang Puck’s tomato-basil soup and a salad on the side. But then I had to actually start caring about what I put into my body. I had to learn to cook fo’ real! Aack! We take turns cooking at my house, and we have a certain day of the week we sit down with a magnetic weekly calendar and plan out what we’re going to make and which night will be for leftovers. I use an organic grocery order service (SPUD.com) from Seattle that’s free delivery for $30/over. I mostly buy things like milk in glass bottles (that I can return to them) and Theo chocolate bars and fresh pasta from them. The rest is bulk at the coop or stuff from Trader Joe’s. With all the stuff in the fridge and the planning already done, I never worry about what’s for dinner, and I even get a night off from cooking every other night. Whew! That’s how we do it. I use my cookbooks all the time now, and I blog about it every Monday. Good luck!

  3. Freezer meals are a nice option. Choose a main dish from the freezer, get some grain or pasta going and throw a salad together. Join us for an FMF session, share the prepping, and fill your freezer!

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