Oh, No. Not AGAIN.

Decision-making is pretty interesting, isn't it? Think how many we make every day. And how so often, we make a decision without consciously thinking about it.

Someone asks--the red ones or the black ones? And usually, it doesn't take long to decide--often, we choose in an instant.  Or when you're kind of lost, and someone says--Turn left here, or right? And you say--right. You decide.  When we're writing, sometimes we choose a word  or create a scene (if we're lucky)almost without thinking about it. Which movie? What TV show? What book? Yes, yes, we can do it.

But here's the one that  always stumps me. What's for dinner.

This decision, I cannot make. Help me. Please. Help me.

The other day I added up who many times I've made dinner, and it's shocking/astonishing/ridiculous. Say Jonathan and I have been married for thirteen years. We have been, fourteen in Septempber. That's 356 days a year. On Friday, we usually go out, that's our date night. On Thursdays, Jonathan makes dinner. And more about that in a minute.

But that leaves thirteen years times fifty two weeks a year times five days a week (minus the aforementioned Fridays and Thursdays) so that's 260 dinners a year. So take away--well, say 60 for events and outings and parties and etc, and that's generous but I don't want to exaggerate this (you now me), and that means I have made 200 dinners a year for the past 13 years, and even though I'm not the most enthusiastic at math, even I can figure that means I've made 2600 dinners.

TWENTY SIX HUNDRED DINNERS.

Now let me say, it's not the actual cooking of he dinners that distresses me. I like cooking, it's fun, it's creative, it's not difficult, it's rewarding. You get to make something out of nothing, there are rules that work, you get to try new things, you get to make it pretty, you get to present a nice concoction to someone you love, and you get to share it.  And it might be delicious. All good.

But after TWENTY SIX HUNDRED DINNERS  I just can't think of anything new to make.

"What would you like for dinner?" I ask Jonathan. "Oh, anything," he says. "It doesn't matter." 

SIlence, silence. It does matter, and I'd love to make something that he'd like, so JUST TELL ME WHAT THAT IS. 

 We try to eat healthiy. so that narrows the field a bit. We love whole wheat pasta (there are some good kinds like Bionature). The carry out salmon from Whole Foods, with garlic green beans and brown rick, is pretty deilicious. Brown rice sushi. Also good.

But I bet you I have made EVERY chicken thing there is onthe panet. Don't even talk to me about chicken. I like it, I do, roast chicken with lemon and broiled chicken and picatta and cacciatore and curry and barbeque and stew. Grilled chicken on salad, one of our staples. (We even have a chicken and salad song, but it wont translate to a blog.) Stir fry, also good.

Hamburgers with blue cheese and sweet potato fries. Grilled shrimp. I make a mean rack of lamb.

TWENTY SIX HUNDRED DINNERS.

One day, at I'd say maybe dinner number twenty-two hundred, I lost it. I said sweetheart, can we share this dinner thing?  Now you know Jonathan, he's wonderul, he said sure, I'll talke over the whole dinner process.

Aww. NO, I said, I'm happy making dinner. Just--how about his. ON Thursday, you're in charge. Don't even ask me what I want, just do it. Pizza, fine, Carry-out, fine. Chinese, Thai, Mexican, fine. WHATVER. Just tell me what itme to be at the table.

Oh, let me tell you, it's wonderful. I come home from work, I mess around, organizing and doing all the little things you can do that take up all the time, and then around 8pm, I hear, "dinner's ready!"

Oh. It fills my heart with joy. If you get a chance you should try this deal. It's fabulous.

But then, soon, it's my dinner day again. And if I have to make chicken one more time I wil--well,, fill in the blank.

So, sisters, help. Do you have any wonderful go-to dinner recipes?  Even if they're chicken? I don't need the whole recipe, I can figure it out..just the recipe title. Just the idea. And Ill be back to you when I hit twenty-seven hundred and let you know what we're cooking up.  

Ah. Today's Tuesday...so let's see....

 

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Comments

[Diane peters]

How about:
pork chops-stuffing on the bottom baked

Salmon filets

tacos-turkey or chicken
fajitas

spaghetti-that's our dinner w/whole wheat pasta

[Edith Maxwell]

I am the same way when Hugh cooks. I say, "I don't care. I just don't want to think about it!"

The weather is FINALLY warming up. Here's an easy saladish dinner with a balanced protein, also healthy. Cooled pasta, (canned) black beans, frozen corn warmed up, some diced cuke, diced tomato, fresh cilantro if you have them. Lime juice, olive oil, squeezed garlic, chili powder, a splash of hot sauce. Yum!

[Hank Phillippi Ryan]

Oh, yum, yum..

And the "baked" thing is new to me...brilliant!

Have you tried doing pork chops by broiling briefly on each side--then close the oven and turn it to 350 for ten mins? Crunchy on the outside, juicy on he inside. Works for..er...chicken, too!

[Edith Maxwell]

I'm also very much into dry rubs before grilling. Totally seals in the juices, particularly on pork chops.

[P.I. Barrington]

Here's a recipe I use for those nights I'm stumped. Sophisticated Stir-Fried Rice is simpler than it sounds. & tastes amazing as well:
http://epi.us/kJIDST

[Hank Phillippi Ryan]

Oh, yummy. You could add almost anything to that rice recipe! And it would work with brown rice, too...Thanks!

[Abigail]

This recipe is open to a lot of flexibility. You can use whatever types of beans you like (though I'd keep the can of Pork and Beans) or whatever meat. Requires a crock pot.

Calico Beans

2 Cans Butter Beans
1 Can Pork and Beans
1 Can Kidney Beans
1 Can Pinto Beans
(Approx) 1/2 cup vinegar
(Approx) 1/2 cup brown sugar
1 lb. ground beef
6 oz bacon

1)Brown beef in skillet
2)Fix bacon as you prefer (I do mine in the over)
3) In crock pot: pour in DRAINED cans of beans, vinegar, brown sugar, meats.
4) Stir
5) Turn Crockpot on low, leave overnight or through day as you're at work. Give it at least 2-3 hours.

Add salt and pepper to taste. I prefer mine with a sprinkling of Parmesan cheese.

Freezes beautifully (for the Steel Magnolias)

[Uly]

You ever make Doro Wat? It's definitely a chicken dish, and it's definitely both easy and delish, though it's not exactly the healthiest food out there. (Hint: Do half butter, half olive oil.)

[Hank Phillippi Ryan]

OH, crockpot, Abigail! Sigh. Do I have a crock pot? Hmmm..

I've never made Doro Wat (Ethopian chicken with red pepper, thanks os much to google) but it sounds terrific!

[Abigail]

You could probably just mix it all in a large stew pot and simmer on the stove with a little more liquid (broth or some such? Maybe not drain the beans entirely?) It's mostly just about allowing the flavors to mix for a while. :)

[Gerri Brousseau]

Kabobs. Marinate the meat and once you have everything on the sticks - grill it. Celebrate the summer and the wonderful flavors of grilled meat and veggies. YUM.

[Nancy Lauzon]

I hear you. I hate cooking dinner. I hate trying to decide what to eat, and I get sick of my own cooking.

Some easy meals off the top: Tacos from a kit (just add hamburger, lettuce, tomatoes, cheese, etc.) and Macaroni and Cheese.

Throw some grilled chicken in a salad, with french bread.

There, I have no ideas left.

[Karen in Ohio]

I hear you, too. 29 years of marriage, a big chunk of which included cooking for kids. One loses the will to life after awhile. And why do I have to be the one to decide what goes into everyone's mouths? (insert whine here)

Here's a good, go-to dinner if you're tired of plain salmon:

Pasta of your choice
Broiled chunk of salmon
Mince several cloves of garlic; saute in 2 T of olive oil until fragrant and soft.
Add a container of grape tomatoes, halved to pan. Continue to saute until tomatoes are soft and juicy.
Throw in a big bunch of fresh basil, chopped, heat just until wilted.
Crumble salmon and add to pan, just long enough to heat.
Add pasta to pan; toss to coat, then remove from heat.

Serve with sea salt and fresh ground pepper to taste, and shredded pecorino romano cheese.

Heaven!

[Hank Phillippi Ryan]

Kabobs! Yes. Shrimp, and lamb, and I love the charred-ness of green peppers. We do a lot of grilled zucchini, and its so great. (Once I can get Jonathan to cook out on the grill, all is solved..I think he even likes it.) (I always run inside--I don't like to smell smoky. ;-):)

[Hank Phillippi Ryan]

Hey, Nancy!Yeah, how wonderful are tacos? The perfect avocado and salsa conveyance, too.

Karen, that sounds completely delicious. Trying it asap...

[Karen in Ohio]

Here's another one, that I learned from, of all people, Regis Philbin.

Sautee pork chops in a little bit of olive oil, about 5 minutes per side. Remove from heat. Deglaze pan with some red wine. Add pork chops and cook on both sides, just until nicely colored.

This is really good, and one of my husband's favorite ways to have pork chops. Serve it with a baked sweet potato and salad. Yum.

[Hank Phillippi Ryan]

Oh, yummy, Karen. That sounds like it'll take away the "pork chop problem"--how they always get too dry.

[Mary]

I haven't had a pork chop in years. Karen, just reading about those makes my lips smack. :) Yum! All of these ideas sound great.

[Hank Phillippi Ryan]

Yes, dinnertime is definitely not the time to read this particular blog! Thanks all! Have a great holiday weekend...