[Sca-cooks] Home cooked alternatives

Ysabeau lady.ysabeau at gmail.com
Wed May 2 09:34:06 PDT 2007

LOL...you sound like you have the energy of my 11-year-old!

A typical evening for me is to get off work at 4:30, go to the gym and
work out for an hour or so (I've lost 100lbs so far!), go pick up my
daughter around 6ish, head home to go over homework while I heat
something up for dinner which takes about an hour - while doing
dishes, rotating laundry, etc. Typically it is a dinner similar to
what you describe, baking some sort of fish with sauce or spice in the
oven while making a salad. It typically is some kind of fish or
chicken that I can prepare and walk away from and can be done in 15
minutes or less. Between Girl Scouts, rehearsing for talent shows,
homework, school projects, the occasional opportunity to go SCA
meetings squeezed in, PTA, another organization I'm part of...there is
usually activities between 6 and 8 p.m. or later that take us out of
the house two to three nights a week. Next year, she will be adding
pep squad two nights a week with one night of games that go until
after 9 p.m. I get to squeeze housework and craft time into the mix
somehow. Then I'm in bed by 10ish so I can get up at 5:45 to start all
over again.


On 5/2/07, Olwen the Odd <olwentheodd at hotmail.com> wrote:
> >What about the rest of ya'll? How often do you really dine vs eat? I'm
> >not trying to combative or start a fuss. I'm truly curious. I just
> >find that it is more of a treat than an everyday occurence and curious
> >I'm alone in that or if it is more common.
> >
> >Ysabeau
> Last night I had braised pork roundels with steamed baby carrots and tiny
> gold yukon potatos with a current sauce for the pork.  I also went shopping
> after work, made 12 lampwork beads and changed out a cat litter box for a
> new one and moved several ginger slices to a dehydrator.
> Night before I had baked sea bass with a thin leek sauce over that and the
> bed of rice it was on with a small spinach and mandarin orange salad.  I
> also made 10 lampwork beads, put two pounds of sliced and boiled (multiple
> times of days) slices of candying ginger on a screen to pre-dry before
> moving to a couple of dehydrators, packaged up 19 portions of Dukes Powder
> into tiny zip locks which I then put in sheer decorative draw-string bags
> and finally into tiny red chinese "carry out" boxes.
> Sunday I joined friends for supper.
> Saturday I had fresh steamed crabs and a large salad and rice.  I also made
> up a huge portion of Dukes Powder (burned up two spice grinders!), did
> laundry, put finishing touches on a leather heraldic shield banner, hand
> stitched several more seams on a piece of new garb, went to the Baronesses
> house to help try out putting up her new tent, delivered gear to someone and
> wrote three letters.  Oh, and I swept the hallway on my floor of the
> warehouse.
> Basically, I prepare a meal almost every day.  I really don't like most
> other peoples cooking.  Even at the favorite restaurant I go to with friends
> I bring in recipes and sample variations of ways to prepare items on their
> menu ~ and they listen!  Next week I am making two versions of recipes of
> Mac and Cheese for the owner to try out.  He has been asked to add it to his
> menu by one of our gang and he is most willing.
> But that is just me.....I'm a little odd.....
> Olwen
> _________________________________________________________________
> Don't quit your job – Take Classes Online and Earn your Degree in 1 year.
> Start Today!
> http://www.classesusa.com/clickcount.cfm?id=866146&goto=http%3A%2F%2Fwww.classesusa.com%2Ffeaturedschools%2Fonlinedegreesmp%2Fform-dyn1.html%3Fsplovr%3D866144
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org

More information about the Sca-cooks mailing list