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What’s for dinner? How I decide.

Kathy Mathieu, Founder, FSN

Kathy Mathieu, Founder, FSN

Being chief cook and bottle washer should be a more highly rated position of power. Shouldn’t it? Let’s face it – eating is one of the most important things – if not the most important thing – most of us do each day. Ah – the pressure.  My best plan to lighten this heavy burden is to bring very good to excellent ingredients into the house. There are always the staples – and then there are seasonal or occasional treats.

Joining a CSA has given my meal planning a much needed boost. Without going too crazy, I purchase items that go with the produce that I have received. This time it was sour cream, Dijon mustard and the ingredients for a pasta sauce started with a jarred brand we happen to like. I also made sure that I had our usual standards on hand, such as extra virgin olive oil, vinegar, spices, potatoes, macaroni, egg noodles, meat, fish, etc.

So, this morning I made cucumbers and sour cream with onions and cole slaw, which was a must because of the giant head of cabbage in last week’s share. We’ll have them both tonight with mashed potatoes and hot dogs purchased for Labor Day. (Truthfully, I can’t wait until tomorrow, really good hot dogs being one of my food treats and most fabulous forbidden foods.)

So far, so good on this week’s offerings – especially because of the heirloom tomatoes included in the basket. Just slice and serve at room temperature – salt is not required, never mind dressing.

My point – bring into your home a variety of high quality food items that suit your palate, and you are on your way to a lovely dinner.

3 Responses to “What’s for dinner? How I decide.”

  1. Kathy says:

    Update: I made baked sweet potatoes in the microwave instead of mashed whites. Pierce and cook them on a plate because they often burst. Start checking after 6 minutes. Add a little butter, and you have the equivalent of sweet potato pudding.

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