I just ate a can of soup out of the can because we are out of paper bowls and I didnt feel like dirtying a bowl lol.
And our fridge is currently down, waiting on a service tech to accept our warranty repair…
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You know, 1982 is a long time ago, it must have been some kind of macaroni with sour cream and cheese.
It’s like a certain ache reminds you you’ve fallen off your bicycle a long time ago, because of wet leaves on the road. But can’t remember which road because since then you moved a few times to another town.
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When I’m in a lazy mood, like most of the time, I eat an egg salad or a poke bowl right out of the plastic container it’s in when I buy it. And indeed, all I have to wash is a fork. Same goes for the last bit of yogurt or skyr for desert. That’ s with a spoon of course 
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Yeh, if I crack open a sour cream for chili or something, rather than let the rest start a-moulderin’, I’ll plop some blueberry preserves, etc., into it, mix it up, and eat it like yogurt.
Cleans out the fridge with minimal washing after.
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i do most of it.
my specialty is Pecan Pie.
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Rumor has it that so far at least two of our French members have passed out from reading about some of these meals.
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3 of my favorite specialties.
Cheese stuffed jalapeño brats. We’re only allowed to have this once every 6-8 weeks.
Son’s birthday dinner request each year.
Indoor grilled pork chops.
BBQ chicken with flavor mumps.
Hiding on the underside is a small pat of butter, basil and garlic.
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Since I have more flexible time, I do the cooking on weekdays and my wife cooks on weekends. We just cook simple Indonesian cuisines that only took 1-1,5hours to prepare and cook.
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Made eggwiches for breakfast.
Toasted engmuffs, slice of cheddar, scrambles, 2 halves of maple-bacon, drizzle of real maple syrup on the inside-top.
Never getting maple-bacon ever again, though. Must be sprayed with something that smells like, no, stinks like, maple, but there’s no maple flavor. Plus, the house stanks like fake-maple for days.
At least real syrup gives it a real maple taste.
Anyhoo, that’s what I’d consider moderate effort, just because of all the crap I needed.
Egg bowl and fork to scramble, big knife to cut the engmuffs, small knife to halve the bacon, small spatula to push around the eggs and scrape the bowl vs leaving half behind, big spatula to flip em and serve em, frying pan, eatin’ plate.
And already I’m spent.
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liquid spray on fakle syrup is the WORST. On a side note, you could use something like the sock trick to prescramble the eggs in their shells, then crack them directly into the hot pan and season immediately…saves you a bowl. And just use the big spatula for everything, perform the flip with the pan flourish, saves the little spatula…And crisp up the bacon to where you can just snap them in half without cutting!
in total, you save 1 knife (2?), 1 bowl, 1 spatula. Instead of engmuffs, use a flour tortilla as a plate! Success!
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Naw, I tend to overburn the bacon anyway. It’s pink and floppy one second, mahogany and petrified the next. And that’s with a low flame.
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I love to cook! I originally wasn’t a very confident cook, but it comes with practice.
We share cooking but my partner and I have our own specialties which we are better than the other at, I’ll do oven and stew type meals: I make a good lasagne, a beef stew with pearl barley, oven roast ratatouille type thing, aubergine parmigiana etc, while she excels in amazing (proper) salads, with lentils, grains, some leaf, delicious dressing etc, so in some ways I’m the “winter cook” and she’s the “summer cook”.
I think I’ve got the better deal as I do batch cooking which we freeze in portion sizes in oven proof dishes (IKEA), so midweek dinners are ready in 40min with minimal washing up, and no weird ingredients like you’d find in ready-meals!
My 3 top tips:
Cook the onions longer than any recipes tell you to, you want them caramelised and soft, if they’re sticking (and you’re using stainless cookware) chuck in a little boiling water which will help unstick all the delicious bits while it boils off.
Second tip: for stews, cassaroles, lasagnes etc especially with beef mince, while you’re frying off the onion, de-string and chop up 2 stalks of celery to fry off too, the celery flavour is very subtle but it somehow makes everything delicious.
Third tip: get the good quality stock cubes. Cheap ones are packed with salt, which in excess is detrimental to one’s blood pressure, I prefer a quality stock cube and then season with salt as preferred.
Edit to add, as I forgot:
What is this madness?! 
You guys don’t just crack the eggs straight into the pan and muddle it through with a spatula…?
My favourite breakfast/brunch for a lazy Sunday is to fry off a couple of sausages, split them longways once they’re nearly done to make them cook faster and adds crispyness. Remove from pan, crack the eggs into the sausage fat and scramble. Assemble saussage and eggs in a roll with mustard and ketchup.
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Naw. First, I always de-floss the eggs. Those little embryos stuck to the yolk, sometimes they disappear into the mix, other times you think you had a piece of yarn pulled out of a sweater stuck in there. They go.
And I’m not a fan of half-scrambled eggs. All into a bowl, add salt, so everything’s homogeneous. No surprises. Absolutely hate post-salting where you get one salty bite followed by a bland bite.
Fried eggs, too. I’ll de-embryo the yolks (if they pop they pop), then drop them into a buttered pan, trying to evenly place the yolks. Then when they start to set that I can shake them in one piece like a pancake, use the spatula to divide it, cut the gas and then flip each piece to firm up on the flip-side.
Then I can lay each piece on the plate, bread, roll, whatever it’s going on.
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I do, lol…I like the denser texture and the mix of color. I also tend to fry my eggs, or toss fry them as if in a wok. In my opinion, beef tallow tastes better than oil in fried rice/starches, so I’ll often use that instead.
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Im not a good cook, because i didn’t have time to spend on it, although i could be pretty good on it ! When i was in the army in a small Outpost i was cooking for about 15 soldiers for 7 days, because the original cook was taking his Leave of Dismissal, so we had to wait for the new cook ! (At least we survived that 7 days L
L !)
I do the lawn and landscaping and 95% of the cooking. I’m the better cook, and I have more patience to actually get through a recipe. She does the laundry and most of the cleaning. The other chores get done as needed by whoever gets to them, although I’d say we both contribute fairly equally.
The dejected look on your face as you realize the dishes of the day are lobster and steak…
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My wife eats on an odd schedule (little to no breakfast, lunch at 3:00 or 4:00, and dinner at 9:00 or 10:00.) I prefer a light breakfast around 9:00, lunch around noon, and dinner around 5:00.
So, we do not eat at the same time, and we each prepare our own food. It works for us.
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I made spaghetti but they water wasn’t boiling, so they melted in one mass (LL), but the sauce with the sausages was very tasty ! And my moussaka was excellent !
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Single dad, I do it all. Plus being a professional athlete I have a pretty stringent diet sometimes. Mostly whole food plant based in appropriate caloric ratios for what my training and activity level are and are projected to be over the next few days.
I like baking the best. Nothing’s better than a cast iron pizza made from scratch while camping around 2000-3000m elevation.
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