19 Comments
Feb 1, 2021Liked by Scott Hines

Time to do the dishes again. And again. And again.

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My wife and I were just talking yesterday how, with kids, especially, weekends now seem like it is another work day it is just work at the house. Sure, you can sit around or in previous times go out and have fun, but that work don't do itself for Monday-Friday.

A slight tweak, is I make the ingredients and then assemble the night before each night. I don't love meal-prepping lunches on Sunday, but I hate more having to sleepily assemble something together before we have to rush out in the morning.

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Feb 1, 2021Liked by Scott Hines

I did more Sunday lunch prep in the before times since I had to actually leave my house ... not as much now, and my lunches are definitely less healthy now (I'd guess in part because there are no co-workers around to admire/judge). But I do plan our meals for the week in advance (usually for the whole month in one go so I can make sure to use up anything that'll be left over), and then use that for the grocery list.

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Feb 1, 2021Liked by Scott Hines

* gets up and pre-heats oven because I might as well prep these sweet potatoes at 9 a.m. on a Monday since you reminded me *

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Feb 1, 2021Liked by Scott Hines

The overnight marinated chicken for broiled breast/thigh for weekday salads makes them tolerable.

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Feb 1, 2021Liked by Scott Hines

The lunchboxes in the photo must qualify you for some kind of parenting award.

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Feb 1, 2021Liked by Scott Hines

You can pry my chicken thighs from my cold dead hands, cookbook! I only use chicken breast for making Indian food nowadays for the reasons you mentioned. I found that drowning them in spices makes them tolerable.

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You always read stats about how much of our lives we spend asleep. But nobody is talking about how much of our lives we spend doing dishes.

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Feb 1, 2021Liked by Scott Hines

Filling the fridge and freezer and cabinet with food has been one of the few joys of this idiot year. Yesterday I finished up 23 burritos that I eat for lunch at work, I'm at work full time in a research lab. Usually have 3-4 different kinds of soup in there, I make granola, a 13x9 will get me 16 or so small tupperwares to bring into lab for breakfast. I keep bags of veggie scraps to make stock, usually 2 or 3 gall bags will make 4 quarts of trash stock. I should start cooking beans from dry instead of buying cans I guess.

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Feb 1, 2021Liked by Scott Hines

Meal prepping lunch is the best thing.

I'll cook a bunch of chicken breasts and add it on top of rice and broccoli, or just some veggies, but most of the time, I just make a big batch of soup that gets 8-10 portions out of it for the wife and I. Good for the week!

If our freezer was bigger, I'd make and freeze bigger batches.

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Feb 1, 2021Liked by Scott Hines

I am in awe of people who do this. I completely agree it probably saves time, certainly nudges you to eat healthier because you're not faced with the wednesday night "hell, i'm tired, let's just order pizza" dilemma...but yeah, I also think it can suck all the joy out of cooking. Makes it into, well, a process. And you might end up further ahead at the end like Alabama football, but was it worth it Scott? Was it really worth it?

But I don't have kids so as far as I'm concerned you're already playing on a different level than me and whatever keeps y'all sane, keep it up.

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Feb 1, 2021Liked by Scott Hines

you put in a hell of a lot more effort than i do. saturdays i marinade boneless/skinless in italian dressing. sundays i toss it in the oven, slice it up, and give it a handful of frozen california blend.

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