My whole day is settled if I know what’s for dinner.
The other morning, I was ruminating on what I needed at the grocery store, what was in the freezer, who would be home for dinner and an idea came to me — a dish I could make almost right out of the cupboard. Egyptian lentils and rice. All I needed was an onion. Immediately, the tension left my body. Whatever else happens, I know what I’m doing for dinner.
I’m juggling lots of pieces right now: gluten-sensitive daughter, overworked husband, grandchildren with an unpredictable schedule, deadlines, events, people dropping in out of the blue. I’m a Virgo. This doesn’t sit well with me. I need stability and control. Knowing what’s for dinner is about the only stability and control I can manage. But I can live with all the uncertainties if I have the one anchor to cling to: Dinner. Know what it is. Got the ingredients. Fits everyone’s needs. Awesome.
Gluten sensitivity is especially tough. A plan is important. Even plans B and C.
Tonight we had shrimp with olive, capers and garlic. Would have been better with pasta, but quinoa was already cooked.
Laksa with shrimp was another idea, but no yaki soba noodles in the refrigerator. Next time!