Over the last few weeks, maybe even a month or so, I have re-discovered why I choose to eat out less then seldom. Because I have, over the last few weeks, maybe even a month or so, I have been eating out A LOT. Between breakfast, lunch, and dinner there had to be at least one meal, almost every day, from a source not related to my kitchen.
It started with lunches at work conveniently sponsored by HBO. We would have meals delivered from a different restaurant Monday through Friday. However, when the producers flew to NY for the premiere of the show, our LA team suddenly turned into a bunch of orphans no one remembered, nor cared to feed anymore. Hence, midday trips home began and my Sunny-Side-Up was born. Once the lunches were taken care of, dinners with friends began, from Los Angeles to San Francisco and back, and last minute stops at the local Whole Foods store for a quick bite of scrambled eggs with breakfast potatoes on the way to work.
All that foreign food corrupted my entire plumbing system. One day I found myself uncomfortably bloated for no apparent reason and realized the sensation had been absent from my life since the spring of 2008, when my cooking ride began. I knew right then it was time to go back to my pots. Beside, the comfort level my jeans achieved with my ass was alarming on its own. Suddenly the fabric snuggled tighter with my cheeks and SINCE WHEN ARE THESE GUYS ON A FIRST-NAME BASIS?
Time is not my friend these days, however. I come back from work anytime between 19:00 and 01:00 hour. When lucky to be home before the late night edition of the local news, I scramble to put together an easy meal. The focus is far from gourmet. I cook a pot of quinoa and store it in the refrigerator in an airtight, glass container. That’s my base.
All I have left to do after work is to chop and sauté some veggies, add garlic, onions, spice it up with chili powder, nutmeg, cayenne pepper, and fresh herbs, and serve it over my quinoa. Sometimes those are roasted Brussels sprouts. Sometimes it’s steamed broccoli mixed with tomato sauce.
And if I’m sick of quinoa I switch to sautéed zucchini with onions and pancetta over a bowl of whole-wheat noodles. The following day the leftovers land in Jason’s lunch box.
Those are only examples. Every (free) night is another experiment. My kitchen is like a box of chocolates. YOU NEVER KNOW WHAT YOU’RE GONNA GET. What you can be sure of though is that most of the ingredients used are organic, whole grain, unprocessed, and from local suppliers (when available). That way I’m being good to my micro and macro Universe. And the Universe pays back in the form of a regular bowel movement and a quiet tête à tête with our Tivo undisrupted by violent burps, digestive fireworks and other gastric explosions.
“No more eating out for the next few weeks, maybe even a month or so” we pledged last Sunday over two juicy UMAMI BURGERs with port and melted stilton and a side of sweet potato fries. Our Last Supper was just as good as any other sinful act we had ever committed.