Pfou... it’s not easy to find a mew rythm when days at work are 13h and one day you start early, the other you finish late... even less easy when A. has meetings until quite late... Cooking dinner past 22:30 when lunch is that far away and you’re starving requires food that can be prepared quite rapidly... but I still want to eat fresh, seasonal, local food. There are a few tricks to do that:
- trick No 1: stock on daikon radish, carrots and miso. It takes 2minutes to peel and cut daikon sticks (even faster than carrots!!) and 3minutes for a carrot or two. Dipped in miso they are the perfect snack!
- trick No 2: pack on food that can be prepared in hot simple pot and don’t need to much time to prepare (no peeling...): kabocha, sweet potatoes, carrots... in 10min they can be cooked and preparing them is simple: wash & cut!
- trick No 3: prepare your rice cooker in the morning and schedule cooking or cook rice in a thick pan on gaz directly (it reduces cooking time to a mere 20min)
And while you eat you veggies with miso and you smell the veggies roasting and the rice boiling you can open your mail, chat about your day and admire the result of your first experience of making pottery on a wheel!