I am sick of cooking. I used to love cooking but right now, I'm pretty
tired of it.
For the last couple of wks we have gone out for dinner but we can't keep
that up .. it's not in the budget.
How do I get myself re-motivated?
btw, I have 2 little ones and a DH to cook for, if that matters at all. DH
does cook from time to time, but he works a lot of hours so it's really up
to me.

"Bell Jar" > wrote in message
...
>I am sick of cooking. I used to love cooking but right now, I'm pretty tired
>of it.
> For the last couple of wks we have gone out for dinner but we can't keep that
> up .. it's not in the budget.
> How do I get myself re-motivated?
> btw, I have 2 little ones and a DH to cook for, if that matters at all. DH
> does cook from time to time, but he works a lot of hours so it's really up to
> me.

Happen to the best of us - change the rut you're in.

Start experimenting and cooking dishes you never have before - if that doesn't
work get a 2nd job and hire a cook. <g>


Dimitri

On Thu, 26 May 2005 22:18:26 GMT, "Bell Jar" >
wrote:

>I am sick of cooking. I used to love cooking but right now, I'm pretty
>tired of it.

Keep things really simple, use the microwave to thaw frozen
vegetables, make big batches of stuff and freeze portions for later
use.

I've found that when I can get dinner together in 10 min by reheating
leftovers and plannedovers, it's less onerous to deal with day-to-day
cooking.


Sue(tm)
Lead me not into temptation... I can find it myself!

On Fri, 27 May 2005 00:08:39 GMT, "Dimitri" >
wrote:

>
>"Bell Jar" > wrote in message
m...
>>I am sick of cooking. I used to love cooking but right now, I'm pretty tired
>>of it.
>> For the last couple of wks we have gone out for dinner but we can't keep that
>> up .. it's not in the budget.
>> How do I get myself re-motivated?
>> btw, I have 2 little ones and a DH to cook for, if that matters at all. DH
>> does cook from time to time, but he works a lot of hours so it's really up to
>> me.
>
>Happen to the best of us - change the rut you're in.
>
>Start experimenting and cooking dishes you never have before - if that doesn't
>work get a 2nd job and hire a cook. <g>
>

Or re-do the kitchen! (the cook's equivalent of a new hat; it'll lift
your spirits and inspire). Buy a new appliance. If that's out of the
budget, try something less ambitious like painting the walls and
hanging new prints. Do something to change the environment; the old
one is bringing her down.

Sue(tm)
Lead me not into temptation... I can find it myself!

"Dimitri" > said:

>"Bell Jar" > wrote in message
m...
>>I am sick of cooking. I used to love cooking but right now, I'm pretty tired
>>of it.
>> For the last couple of wks we have gone out for dinner but we can't keep that
>> up .. it's not in the budget.
>> How do I get myself re-motivated?
>> btw, I have 2 little ones and a DH to cook for, if that matters at all. DH
>> does cook from time to time, but he works a lot of hours so it's really up to
>> me.
>
>Happen to the best of us - change the rut you're in.
>
>Start experimenting and cooking dishes you never have before - if that doesn't
>work get a 2nd job and hire a cook. <g>

You beat me to it, Dimitri.

BellJar, are there any types of dishes you've never made that you'd like to
try? I'll bet we could dig up some recipes for you.

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

Dimitri wrote on 26 May 2005 in rec.food.cooking

>
> "Bell Jar" > wrote in message
> ...
> >I am sick of cooking. I used to love cooking but right now, I'm
> >pretty tired of it.
> > For the last couple of wks we have gone out for dinner but we
> > can't keep that up .. it's not in the budget.
> > How do I get myself re-motivated?
> > btw, I have 2 little ones and a DH to cook for, if that matters
> > at all. DH does cook from time to time, but he works a lot of
> > hours so it's really up to me.
>
> Happen to the best of us - change the rut you're in.
>
> Start experimenting and cooking dishes you never have before - if
> that doesn't work get a 2nd job and hire a cook. <g>
>
>
> Dimitri
>
>
>
>

Pick a style of cooking...say chinese or italian or mexican or thai.
Cook that style for a while. New tastes, new ingredients and new
procedures should allow you to shake off the dulldrums.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

In article >,
(Curly Sue) wrote:

> Or re-do the kitchen! (the cook's equivalent of a new hat; it'll lift
> your spirits and inspire). Buy a new appliance. If that's out of the
> budget, try something less ambitious like painting the walls and
> hanging new prints. Do something to change the environment; the old
> one is bringing her down.
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

She's already re-done the bathroom, Sue. <grin>
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

In article >, "Bell Jar"
> wrote:

> I am sick of cooking. I used to love cooking but right now, I'm
> pretty tired of it. For the last couple of wks we have gone out for
> dinner but we can't keep that up .. it's not in the budget. How do
> I get myself re-motivated? btw, I have 2 little ones and a DH to cook
> for, if that matters at all. DH does cook from time to time, but he
> works a lot of hours so it's really up to me.

Wake up, brush your teeth, comb your hair, have a cup of coffee and
start on supper!! Do as much in advance as you can and stick it in the
fridge. I know you're not looking forward to summer heat. Do the pot
roast at 5:30 a.m. and re-heat it for supper. Then make hash from the
leftover spuds, carrots, and meat a couple nights later. Tear up the
lettuces and throw them in a plastic bag. Salad? Reach into the bag
and put it on the plates. Don't marinate chicken in an acidic marinade
for too long -- it can get mushy.

Teach the twerp the fine art of a PB&J supper.

Put the hotdish together in the a.m. or the night before and have it
ready to stick into the oven 45 minutes before supper. I know what
you're like when you've a mind to. :-)
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

On Thu, 26 May 2005 22:18:26 GMT, "Bell Jar" >
wrote:

>I am sick of cooking. I used to love cooking but right now, I'm pretty
>tired of it.
>For the last couple of wks we have gone out for dinner but we can't keep
>that up .. it's not in the budget.
>How do I get myself re-motivated?
>btw, I have 2 little ones and a DH to cook for, if that matters at all. DH
>does cook from time to time, but he works a lot of hours so it's really up
>to me.
>

is it the cooking or the menu planning that's getting you down? I am
ok once I know what we're having, but I hate hate HATE that part. I
have even subscribed to services where yoiu get a weekly menu sent to
you to cook (this was ok but lots of "add a can of soup to some other
processed thing" recipes, and also lots of things I can't get here).
Anyway I wondered if it was the cookingor the planning that you're
hating.

Hope

In article >,
Bell Jar > wrote:
>I am sick of cooking. I used to love cooking but right now, I'm pretty
>tired of it.

Me too. And I'm the DH (I thought it meant "dickhead" the first
time I saw it, but as long as it means "dear husband" I guess I
don't mind).

What I like is when my wife and I collaborate on a meal. This
generally happens on weekends, often results in an elaborate
multi-course meal, and we make enough so that the leftovers last
through most of the week.

So, lately, we end up cooking just 2 or 3 times a week when we don't
want to eat leftovers, or when we run out (the leftovers are used
for our lunches at work too). We also eat out once a week, maybe
twice.

I still have to make breakfast every day though. I've reduced that
to a low-carb high-protein shake which we both like very much and
satiates us until lunch. If anyone's interested, the recipe is as
follows, with plenty of footnotes:

Moderately low-carb chocolate soy breakfast

For each serving:
8 - 10 oz soy milk [1]
1 teaspoon soy lecithin granules [2]
1 round to heaping tablespoon un-sweetened cocoa powder [3]
1 tablespoon flax oil [4]
1 scoop whey protein powder [5]
1/8 to 1/4 teaspoon stevia powder, add to taste [6]

Optional additions (pick one or more, or all at once):
1 level tablespoon carob powder (imparts a good flavor)
1/4 cup fresh blueberries [7] or 3-4 strawberries (reduce soy milk
accordingly)
3-4 drops peppermint oil (for essence; goes well with chocolate)
1/2 teaspoon vanilla extract
1 teaspoon of "greens" powder (healthy and doesn't seem to alter the
flavor)

Notes:
All ingredients can be found at Whole Foods Market, although we buy
soy milk at Trader Joe's or Costco.

[1] I try to use soy milk with the least amount of sugars. Avoid the
"low fat" or "fat free" varieties; there's nothing wrong with the fat,
and it tastes better too. The "Silk" brand soy milk at Costco is
okay, and tasty, and we use it because it's cheap (less than
$1/carton). However, it has 14 g sugars per serving. WestSoy has one
with only 4 g sugars, and Trader Joe's Organic Unsweetened Soy Milk
has only 4 g sugars also, and it's only $1.19/qt. We've been using
Trader Joe's lately.

[2] Lecithin is an emulsifier that allows oil and water to mix without
separating. It imparts no flavor at all. It's in a refrigerator
section of Whole Foods, and you should keep it refrigerated.

[3] The more chocolatey, the better, in my opinion. You can always
offset the bitterness of more cocoa by using more stevia. If you're a
chocolate connoisseur, you might be particular about the unsweetened
cocoa powder you use. I can't tell the difference, but I have been
told that Sharffen Berger cocoa has a "one note" flavor while others
are more complex. We buy based on price, and around here the
Ghiradelli unsweetened cocoa powder is the best deal. Just make sure
it's un-sweetened.

[4] Flax oil: try to buy it refrigerated (not room temperature), and
keep it refrigerated. It can go rancid otherwise. It should never
be cooked; cooking destroys its nutritional value. Pure filtered
flax oil has a tasty nut-like flavor and can be consumed by itself,
or on salads, or instead of olive oil for dipping bread. The "high
lignan" type of flax oil is healthier but has a vile bitter flavor.
High lignan flax oil is fine for this recipe and better for you --
you won't notice the flavor because the cocoa powder is bitter too.

[5] There isn't enough protein in soy milk to last until lunch.
Adding protein powder also thickens the final product slightly.
Most diet books recommend whey protein, in particular brands called
"Designer Whey" and Solgar's "Whey To Go." Whatever you buy must
have NO ADDED SUGAR. Many work-out supplements contain sugar, so
avoid those. We generally use Designer Whey, either plain, vanilla,
or strawberry flavor (strawberry flavor complements chocolate
nicely, although it has artifical sweeteners). The best price
I've found is from http://www.vitaminshoppe.com and they also have
brick-and-mortar stores. They sell it in 2 lb or 5 lb containers.
You might also have some luck finding unsweetened whey protein at
Costco, but all I've ever seen there has added sugar.

[6] The 1/8 teaspoon in this recipe assumes you're using PURE
stevia extract powder, where 1/3 to 1/2 teaspoon has the equivalent
sweetness of 1 cup sugar. I don't actually measure it; I just shake
the jar a couple times over the blender, dip my finger in to taste
it, and repeat as necessary.

In my opinion stevia is the best sweetener for liquids, bar none.
It seems to aid digestion in some people, and has never revealed any
adverse side effects, unlike artificial sweeteners like Sweet'nLow
(saccharin, a carcinogen), NutraSweet (aspartame, proven to leave
formaldehyde deposits in the brain; see the Barcelona Study
described at http://www.presidiotex.com/barcelona/ ), or Splenda
(sucralose, probably the "safest" of the artificial sweeteners,
having adverse affects in only a small minority). Sometimes I
make some cold chocolate soymilk on a hot day with just soy milk,
cocoa powder, and stevia. It's good for sweetening cooking sauces
too. However, Stevia is worthless for making cookies, cake, and ice
cream because those require the crystalline structure of sugar, and
the tiny amount of stevia you need for sweetening doesn't provide
sufficient crystal structure. If you want sugar-free cookies or ice
cream, I say use Splenda.

[7] I have observed that blueberries have a nice reaction with soy
milk causing the final result to be quite thick, thicker than you'd
expect, and thicker than you get from using other berries.

-A

I agree with Hope, we need to know if it's the actual cooking that
you're tired of, or planning of the meals. Then we can better help you.

Bell Jar wrote:
> I am sick of cooking. I used to love cooking but right now, I'm pretty
> tired of it.
> For the last couple of wks we have gone out for dinner but we can't keep
> that up .. it's not in the budget.
> How do I get myself re-motivated?
> btw, I have 2 little ones and a DH to cook for, if that matters at all. DH
> does cook from time to time, but he works a lot of hours so it's really up
> to me.
>
>


I know the feeling.

The secret for me is to cook things that will make more than
one different meal. Not having to start every meal from
scratch is a big motivational boost for me.

Example: I make a big batch of meatballs, freeze in bags of
12-20. I can use a package to make spaghetti sauce, leftovers
of which will go over pasta and later become the sauce for lasagna
or be served as meatball grinders (subs, Italian sandwiches).

Another package will make a sort of meatball stroganoff or
Swedish meatballs over egg noodles.

I poached 6 giant chicken breast halves a couple of days ago.
I made chicken salad with pineapple, grapes, celery, green onion,
and curried mayo, to be topped with toasted slivered almonds when
I serve it.

The other half was added to a batch of rice which cooked with the
poaching broth, onion, garlic, finely chopped green pepper, celery,
chopped tomatoes, cumin and curry powder.

I could also have used the chicken in fajitas or a chinese-style stirfry
or to make chicken pie.

If you cook ground beef ahead and freeze it in meal-sized portions,
you can make tacos or burritos or a tamale casserole.

Leftover grilled flank steak makes wonderful sandwiches or tops
a green salad. (We have flank often but usually there's none left over.)

Good luck!

gloria p

Dimitri wrote:

> "Bell Jar" > wrote in message
> ...
> >I am sick of cooking. I used to love cooking but right now, I'm pretty
tired
> >of it.
> > For the last couple of wks we have gone out for dinner but we can't keep
that
> > up .. it's not in the budget.
> > How do I get myself re-motivated?
> > btw, I have 2 little ones and a DH to cook for, if that matters at all.
DH
> > does cook from time to time, but he works a lot of hours so it's really
up to
> > me.
>
> Happen to the best of us - change the rut you're in.
>
> Start experimenting and cooking dishes you never have before - if that
doesn't
> work get a 2nd job and hire a cook. <g>


Hey Dimitri..why do I think this post is a troll..."Bell Jar" and all that
jazz..."tired of life", etc....

--
Best
"Ann Sexton"

"Gregory Morrow"
<gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote in
message nk.net...
>
> Dimitri wrote:
>
>> "Bell Jar" > wrote in message
>> ...
>> >I am sick of cooking. I used to love cooking but right now, I'm pretty
> tired
>> >of it.
>> > For the last couple of wks we have gone out for dinner but we can't
>> > keep
> that
>> > up .. it's not in the budget.
>> > How do I get myself re-motivated?
>> > btw, I have 2 little ones and a DH to cook for, if that matters at all.
> DH
>> > does cook from time to time, but he works a lot of hours so it's really
> up to
>> > me.
>>
>> Happen to the best of us - change the rut you're in.
>>
>> Start experimenting and cooking dishes you never have before - if that
> doesn't
>> work get a 2nd job and hire a cook. <g>
>
>
> Hey Dimitri..why do I think this post is a troll..."Bell Jar" and all that
> jazz..."tired of life", etc....
>
> --
> Best
> "Ann Sexton"

WTF? I have been posting here for SEVERAL years. get over yourself.

"Dimitri" > wrote in message news:bytle.2012
> Happen to the best of us - change the rut you're in.
>
> Start experimenting and cooking dishes you never have before - if that
> doesn't work get a 2nd job and hire a cook. <g>
>
>
> Dimitri

hehe ... I like that cook idea ... but only if they clean too
I think your right, I am in a rut.

"Curly Sue" > wrote in message
...
> Or re-do the kitchen! (the cook's equivalent of a new hat; it'll lift
> your spirits and inspire).

hehe ... I'll tell my dh ...

>Buy a new appliance.

mmmm ... now that sounds like a good idea
I'll have to check out the budget. I did get a new KA for christmas ...
maybe something for that.

If that's out of the
> budget, try something less ambitious like painting the walls and
> hanging new prints. Do something to change the environment; the old
> one is bringing her down.
>

If you could see my kitchen! ... Lets just say that the ol' broad the lived
here before was big on herbs ... the smoking kind.
You would have to be stoned to pick out this wall paper! And after putting
it up you should be.

> Sue(tm)
> Lead me not into temptation... I can find it myself!

"Melba's Jammin'" > wrote in message
...
> She's already re-done the bathroom, Sue. <grin>
> --
> -Barb, <http://www.jamlady.eboard.com> 5/8/05.

hehe
And it's the best lookin' room in the house

The kitchen is a pretty big job to do on my own ... I think I'm a little
afraid

"Damsel" > wrote in message
...
> BellJar, are there any types of dishes you've never made that you'd like
> to
> try? I'll bet we could dig up some recipes for you.
>
> Carol
>


Lately I have wanted to try rice rolls, I hesitate to call it sushi because
I'm not interested in making them w/ raw fish. I have seen recipes to use
cooked chicken, beef or even veggies.
I just found out about an Asian market that is not to far from me. It
sounds like I should give it a try.

"Monsur Fromage du Pollet" > wrote in message
...
> Pick a style of cooking...say chinese or italian or mexican or thai.
> Cook that style for a while. New tastes, new ingredients and new
> procedures should allow you to shake off the dulldrums.
>

Thanks This seems to be worth a shot.

"Curly Sue" > wrote in message
...
> On Thu, 26 May 2005 22:18:26 GMT, "Bell Jar" >
> wrote:
>
>>I am sick of cooking. I used to love cooking but right now, I'm pretty
>>tired of it.
>
> Keep things really simple, use the microwave to thaw frozen
> vegetables, make big batches of stuff and freeze portions for later
> use.
>
> I've found that when I can get dinner together in 10 min by reheating
> leftovers and plannedovers, it's less onerous to deal with day-to-day
> cooking.
>
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

Thanks Sue, This is what I have been trying to do lately. It helps

"Melba's Jammin'" > wrote in message
...

> Wake up, brush your teeth, comb your hair, have a cup of coffee and
> start on supper!! Do as much in advance as you can and stick it in the
> fridge. I know you're not looking forward to summer heat. Do the pot
> roast at 5:30 a.m. and re-heat it for supper. Then make hash from the
> leftover spuds, carrots, and meat a couple nights later. Tear up the
> lettuces and throw them in a plastic bag. Salad?

I always love when I do this ... I should do it more often. We are planting
a little Salad Garden tomorrow. It is next to the Pizza Garden

Reach into the bag
> and put it on the plates. Don't marinate chicken in an acidic marinade
> for too long -- it can get mushy.

good tip, thanks.

>
> Teach the twerp the fine art of a PB&J supper.
>
> Put the hotdish together in the a.m. or the night before and have it
> ready to stick into the oven 45 minutes before supper. I know what
> you're like when you've a mind to. :-)

hehe .. yes, you do
and you don't even know about art school yet :P~~

> --
> -Barb, <http://www.jamlady.eboard.com> 5/8/05.
> "Are we going to measure, or are we going to cook?" -Food Critic Mimi
> Sheraton

"Hope" > wrote in message
...
>
> is it the cooking or the menu planning that's getting you down?

Both.

I am
> ok once I know what we're having, but I hate hate HATE that part. I
> have even subscribed to services where yoiu get a weekly menu sent to
> you to cook (this was ok but lots of "add a can of soup to some other
> processed thing" recipes, and also lots of things I can't get here).

I did that too ... and thought the same thing. We can get those foods here
.... I just don't want to.

> Anyway I wondered if it was the cookingor the planning that you're
> hating.

Right now it's both. I need to get my menu book back out and work on a
summer plan.

>
> Hope
>
>
>

"axlq" > wrote in message
...
> In article >,
>> Me too. And I'm the DH (I thought it meant "dickhead" the first
> time I saw it,

Sometimes it does, we just don't tell you

but as long as it means "dear husband" I guess I
> don't mind).
>
> What I like is when my wife and I collaborate on a meal. This
> generally happens on weekends, often results in an elaborate
> multi-course meal, and we make enough so that the leftovers last
> through most of the week.

hey .. I like that idea, thanks

>
> So, lately, we end up cooking just 2 or 3 times a week when we don't
> want to eat leftovers, or when we run out (the leftovers are used
> for our lunches at work too). We also eat out once a week, maybe
> twice.
>
> I still have to make breakfast every day though. I've reduced that
> to a low-carb high-protein shake which we both like very much and
> satiates us until lunch. If anyone's interested, the recipe is as
> follows, with plenty of footnotes:

sounds good!!

"CookinGal" > wrote in message
oups.com...
>I agree with Hope, we need to know if it's the actual cooking that
> you're tired of, or planning of the meals. Then we can better help you.
>

Thanks, I think it's both.
Just reading the responses from this thread has helped (but for the JA that
thinks I'm a troll for asking a question, geez. I guess s/he doesn't know
what a troll is)
Anyway .. it has been very helpful.
Thanks again.

"Puester" > wrote in message
...

> I know the feeling.
>
> The secret for me is to cook things that will make more than
> one different meal. Not having to start every meal from
> scratch is a big motivational boost for me.

I used to grill a bunch of chicken and toss it w/ salad, serve it w/ pasta,
or make rollups. Seems like I have fallen out of the habit.
thanks for the reminder.

>
> Example: I make a big batch of meatballs, freeze in bags of
> 12-20. I can use a package to make spaghetti sauce, leftovers
> of which will go over pasta and later become the sauce for lasagna
> or be served as meatball grinders (subs, Italian sandwiches).
>
> Another package will make a sort of meatball stroganoff or
> Swedish meatballs over egg noodles.
>
> I poached 6 giant chicken breast halves a couple of days ago.
> I made chicken salad with pineapple, grapes, celery, green onion,
> and curried mayo, to be topped with toasted slivered almonds when
> I serve it.
>
> The other half was added to a batch of rice which cooked with the poaching
> broth, onion, garlic, finely chopped green pepper, celery,
> chopped tomatoes, cumin and curry powder.
>
> I could also have used the chicken in fajitas or a chinese-style stirfry
> or to make chicken pie.
>
> If you cook ground beef ahead and freeze it in meal-sized portions,
> you can make tacos or burritos or a tamale casserole.
>
> Leftover grilled flank steak makes wonderful sandwiches or tops
> a green salad. (We have flank often but usually there's none left over.)
>
> Good luck!
>
> gloria p

On Fri, 27 May 2005 02:54:27 GMT, "Bell Jar" >
wrote:

>"Melba's Jammin'" > wrote in message
...
>> She's already re-done the bathroom, Sue. <grin>
>> --
>> -Barb, <http://www.jamlady.eboard.com> 5/8/05.
>
>hehe
>And it's the best lookin' room in the house
>
>The kitchen is a pretty big job to do on my own ... I think I'm a little
>afraid

You don't have to do the whole thing; start small. I've been re-doing
mine a bit at a time for 5 years! Get rid of the wallpaper first.
When I moved in, there was horrible, grungy, moldy wallpaper. That
was the first to go and the walls were painted a nice creamy yellow.
(I didn't do it myself, I admit the painter did it!). Maybe you can
just put another layer of nicer wallpaper on top of what you have.

A quicker fix- change the faucet, especially if you have one that's
dated, and not in a good way. That was the second thing I did, and
what a difference such a simple thing made.

Sue(tm)
Lead me not into temptation... I can find it myself!

"Monsur Fromage du Pollet" > wrote in message
...
> Dimitri wrote on 26 May 2005 in rec.food.cooking
>
>>
>> "Bell Jar" > wrote in message
>> ...
>> >I am sick of cooking. I used to love cooking but right now, I'm
>> >pretty tired of it.
>> > For the last couple of wks we have gone out for dinner but we
>> > can't keep that up .. it's not in the budget.
>> > How do I get myself re-motivated?
>> > btw, I have 2 little ones and a DH to cook for, if that matters
>> > at all. DH does cook from time to time, but he works a lot of
>> > hours so it's really up to me.
>>
>> Happen to the best of us - change the rut you're in.
>>
>> Start experimenting and cooking dishes you never have before - if
>> that doesn't work get a 2nd job and hire a cook. <g>
>>
>>
>> Dimitri

>
> Pick a style of cooking...say chinese or italian or mexican or thai.
> Cook that style for a while. New tastes, new ingredients and new
> procedures should allow you to shake off the dulldrums.

Buy something 'prepared' that you would not go to the trouble to prepare
yourself, say - like fresh pasta or pesto sauce, or a simple extraordinary
fruit that you have not ever tried and have wanted to, an expensive
ready-made dessert (cheesecake?, etc), any ingredient you have been wanting
to try already in prepared form, and then, if you like wine or a special
drink, add just a small glass to your dinner. Just one of these things,
with an added salad or a frozen veggie or a special bread will probably be
no more than the cost of a meal out and it will make the meal so special for
you. But most of all, when you go to your kitchen (and I know it's
probably passe now), be mindful, slow down and enjoy the time that you are
there. Take that time you are there to play a little music that you like or
to just entertain your own mind. If you are a busy person, the kitchen can
be a refuge from the 'world' because so many times, no one will be bothering
you there, just you alone with your thoughts.
Dee

"Curly Sue" > wrote in message
...
> On Fri, 27 May 2005 02:54:27 GMT, "Bell Jar" >
> wrote:
>
>>"Melba's Jammin'" > wrote in message
...
>>> She's already re-done the bathroom, Sue. <grin>
>>> --
>>> -Barb, <http://www.jamlady.eboard.com> 5/8/05.
>>
>>hehe
>>And it's the best lookin' room in the house
>>
>>The kitchen is a pretty big job to do on my own ... I think I'm a little
>>afraid
>
> You don't have to do the whole thing; start small. I've been re-doing
> mine a bit at a time for 5 years! Get rid of the wallpaper first.
> When I moved in, there was horrible, grungy, moldy wallpaper. That
> was the first to go and the walls were painted a nice creamy yellow.
> (I didn't do it myself, I admit the painter did it!). Maybe you can
> just put another layer of nicer wallpaper on top of what you have.
>
> A quicker fix- change the faucet, especially if you have one that's
> dated, and not in a good way. That was the second thing I did, and
> what a difference such a simple thing made.
>
> Sue(tm)

I can do plumbing
The faucet change up is a great idea.
thanks.

"Dee Randall" > wrote in message
But most of all, when you go to your kitchen (and I know it's
> probably passe now), be mindful, slow down and enjoy the time that you are
> there. Take that time you are there to play a little music that you like
> or to just entertain your own mind. If you are a busy person, the kitchen
> can be a refuge from the 'world' because so many times, no one will be
> bothering you there, just you alone with your thoughts.
> Dee

What a great way to look at it Dee ... I think I have been looking at the
kitchen as a "work station" and not a place to enjoy.

On Fri, 27 May 2005 03:04:15 GMT, "Bell Jar" >
wrote:

>
>"Hope" > wrote in message
.. .
>>
>> is it the cooking or the menu planning that's getting you down?
>
>Both.
>
>I am
>> ok once I know what we're having, but I hate hate HATE that part. I
>> have even subscribed to services where yoiu get a weekly menu sent to
>> you to cook (this was ok but lots of "add a can of soup to some other
>> processed thing" recipes, and also lots of things I can't get here).
>
>I did that too ... and thought the same thing. We can get those foods here
>... I just don't want to.
>
>> Anyway I wondered if it was the cookingor the planning that you're
>> hating.
>
>Right now it's both. I need to get my menu book back out and work on a
>summer plan.


Well I hope you get on top of it. I am feeling the
labours-of-Hercules-ness of the whole cooking/eating/cleaning up cycle
at the moment- it's this never ending job that even with an
appreciative family is just starting to depress me.

Most months I buy a food magazine (just everyday food, not necessarily
for foodies) that has loads of recipes and even weekly menus. It's
all from-scratch which I appreciate (even though a lot of the ads have
recipes containing prepared products, some of which have not been too
horrible). ANyway sometimes that helps, and sometimes flipping thru
back issues helps.

I'll be following the suggestions you get with interest because I am a
bit "over it" too at the moment.

Hope

On Fri, 27 May 2005 02:57:25 GMT, "Bell Jar" >
wrote:

>Lately I have wanted to try rice rolls, I hesitate to call it sushi because
>I'm not interested in making them w/ raw fish. I have seen recipes to use
>cooked chicken, beef or even veggies.
>I just found out about an Asian market that is not to far from me. It
>sounds like I should give it a try.
>
You might want to try doing California rolls and substitute whatever
for the crab (this from Epicurious):

CALIFORNIA ROLLS

(SUSHI WITH AVOCADO AND CRAB)

1 avocado, halved lengthwise, pitted, peeled and cut lengthwise into
1/8-inch slices
3 tablespoons fresh lemon juice
six 8 x 7-inch sheets of asakusa nori
3 cups vinegared rice
1 tablespoon wasabi powder, combined with 1 tablespoon cold water
2 frozen Alaskan king crab legs, thawed, shelled, and thick sections
halved lengthwise, or 3/4 pound frozen Alaskan king crab meat, thawed
and drained
For the sauce
1/4 cup soy sauce
2 tablespoons rice wine or scotch

In a small bowl toss the avocado gently with the lemon juice. Dry
roast each sheet of asakusa nori over direct heat, holding it at
opposite corners with tongs and waving it back and forth over the
burner, for 30 seconds, or until it turns green.

Lay a dry sudare (a bamboo mat used for rolling sushi and other foods)
on a work surface so that the slats run horizontally. Put a piece of
the nori on the sudare with a long side facing you and with dampened
hands spread 1/2 cups vinegared rice onto it, leaving a 1-inch border
along the top edge. Spread a small bit of the wasabi paste
horizontally across the center of the rice. (Use the wasabi paste
sparingly as it is very hot.) Arrange 3 avocado slices overlapping
slightly in a horizontal line over the wasabi paste and top them with
one sixth of the crab meat. Grasp the edges of the nori and the mat
from the side facing you, lift the nori and the mat slightly, and roll
the nori evenly and tightly away from you, pressing down slightly with
each quarter turn. Seal the roll with a drop of water on the far edge
of the nori, press the seam closed, and transfer the roll to a cutting
board. Make 5 more rolls in the same manner. With a serrated knife
dipped in hot water trim the ends of the rolls and cut each roll
crosswise into six 1-inch sections.

Make the sauce:
In a small serving bowl combine the soy sauce, the vinegar, and the
rice wine.

Arrange the rolls cut side up decoratively on a platter and serve them
with the sauce.

Makes 36 hors d'oeuvres.

Gourmet
August 1999

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

In article , Terry Pulliam Burd at
wrote on 5/27/05 0:05:

> On Fri, 27 May 2005 02:57:25 GMT, "Bell Jar" >
> wrote:
>
>> Lately I have wanted to try rice rolls, I hesitate to call it sushi because
>> I'm not interested in making them w/ raw fish. I have seen recipes to use
>> cooked chicken, beef or even veggies.
>> I just found out about an Asian market that is not to far from me. It
>> sounds like I should give it a try.
>>
> You might want to try doing California rolls and substitute whatever
> for the crab (this from Epicurious):
>
> CALIFORNIA ROLLS
>
> (SUSHI WITH AVOCADO AND CRAB)
>
> 1 avocado, halved lengthwise, pitted, peeled and cut lengthwise into
> 1/8-inch slices
> 3 tablespoons fresh lemon juice
> six 8 x 7-inch sheets of asakusa nori
> 3 cups vinegared rice
> 1 tablespoon wasabi powder, combined with 1 tablespoon cold water
> 2 frozen Alaskan king crab legs, thawed, shelled, and thick sections
> halved lengthwise, or 3/4 pound frozen Alaskan king crab meat, thawed
> and drained
> For the sauce
> 1/4 cup soy sauce
> 2 tablespoons rice wine or scotch
>
> In a small bowl toss the avocado gently with the lemon juice. Dry
> roast each sheet of asakusa nori over direct heat, holding it at
> opposite corners with tongs and waving it back and forth over the
> burner, for 30 seconds, or until it turns green.
>
> Lay a dry sudare (a bamboo mat used for rolling sushi and other foods)
> on a work surface so that the slats run horizontally. Put a piece of
> the nori on the sudare with a long side facing you and with dampened
> hands spread 1/2 cups vinegared rice onto it, leaving a 1-inch border
> along the top edge. Spread a small bit of the wasabi paste
> horizontally across the center of the rice. (Use the wasabi paste
> sparingly as it is very hot.) Arrange 3 avocado slices overlapping
> slightly in a horizontal line over the wasabi paste and top them with
> one sixth of the crab meat. Grasp the edges of the nori and the mat
> from the side facing you, lift the nori and the mat slightly, and roll
> the nori evenly and tightly away from you, pressing down slightly with
> each quarter turn. Seal the roll with a drop of water on the far edge
> of the nori, press the seam closed, and transfer the roll to a cutting
> board. Make 5 more rolls in the same manner. With a serrated knife
> dipped in hot water trim the ends of the rolls and cut each roll
> crosswise into six 1-inch sections.
>
> Make the sauce:
> In a small serving bowl combine the soy sauce, the vinegar, and the
> rice wine.
>
> Arrange the rolls cut side up decoratively on a platter and serve them
> with the sauce.
>
> Makes 36 hors d'oeuvres.
>
> Gourmet
> August 1999
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
>
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> -- Duncan Hines
>
> To reply, replace "spaminator" with "cox"

Hi, group. Thought I'd chime in with my suggestions.

A previous poster in this thread suggested trying a different cuisine.

I recently moved to Dover, NJ, a town with a large Hispanic population. In
addition to restaurants that cater to different kinds of cuisines (Mexican,
Colombian, etc.), there are a couple of markets here in town that cater to
those cuisines, offering "familiar" fruits and vegetables and such, as well
as "mainstream" products. Perhaps visiting one of them will help inspire
you, or help you get out of your doldrums?

Dieter Zakas

On Thu, 26 May 2005 22:18:26 GMT, Bell Jar wrote:

> I am sick of cooking. I used to love cooking but right now, I'm pretty
> tired of it.
> For the last couple of wks we have gone out for dinner but we can't keep
> that up .. it's not in the budget.
> How do I get myself re-motivated?
> btw, I have 2 little ones and a DH to cook for, if that matters at all. DH
> does cook from time to time, but he works a lot of hours so it's really up
> to me.
>
Sorry, BJ... I'm not familiar with you. Are you a stay at home mom?
Do you have more than 2 kids? How young are they?

Bell Jar wrote:
> I am sick of cooking. I used to love cooking but right now, I'm pretty
> tired of it.
> For the last couple of wks we have gone out for dinner but we can't keep
> that up .. it's not in the budget.
> How do I get myself re-motivated?
> btw, I have 2 little ones and a DH to cook for, if that matters at all. DH
> does cook from time to time, but he works a lot of hours so it's really up
> to me.
>
>

Try getting a few new cook books. They sell really nice simple ones near
the check-out in some of our supermarket chains over here. I found a
really nice, reasonably priced one, on Thai cooking recently. We found
some really "won't that be nice to try?" stuff in it. And they usually
stock all the necessary ingredients for these recipes in the supermarket
too, so you don't have to "go all over town" to find stuff. Just a thought.
Good luck
Cathy

--
I don't suffer from insanity - I enjoy every minute of it

"Dieter Zakas" > wrote in message
...
> In article , Terry Pulliam Burd
> at
> wrote on 5/27/05 0:05:
>
>> On Fri, 27 May 2005 02:57:25 GMT, "Bell Jar" >
>> wrote:
>>
>>> Lately I have wanted to try rice rolls, I hesitate to call it sushi
>>> because
>>> I'm not interested in making them w/ raw fish. I have seen recipes to
>>> use
>>> cooked chicken, beef or even veggies.
>>> I just found out about an Asian market that is not to far from me. It
>>> sounds like I should give it a try.
>>>
>> You might want to try doing California rolls and substitute whatever
>> for the crab (this from Epicurious):
>>
>> CALIFORNIA ROLLS
>>
>> (SUSHI WITH AVOCADO AND CRAB)
>>
>> 1 avocado, halved lengthwise, pitted, peeled and cut lengthwise into
>> 1/8-inch slices
>> 3 tablespoons fresh lemon juice
>> six 8 x 7-inch sheets of asakusa nori
>> 3 cups vinegared rice
>> 1 tablespoon wasabi powder, combined with 1 tablespoon cold water
>> 2 frozen Alaskan king crab legs, thawed, shelled, and thick sections
>> halved lengthwise, or 3/4 pound frozen Alaskan king crab meat, thawed
>> and drained
>> For the sauce
>> 1/4 cup soy sauce
>> 2 tablespoons rice wine or scotch
>>
>> In a small bowl toss the avocado gently with the lemon juice. Dry
>> roast each sheet of asakusa nori over direct heat, holding it at
>> opposite corners with tongs and waving it back and forth over the
>> burner, for 30 seconds, or until it turns green.
>>
>> Lay a dry sudare (a bamboo mat used for rolling sushi and other foods)
>> on a work surface so that the slats run horizontally. Put a piece of
>> the nori on the sudare with a long side facing you and with dampened
>> hands spread 1/2 cups vinegared rice onto it, leaving a 1-inch border
>> along the top edge. Spread a small bit of the wasabi paste
>> horizontally across the center of the rice. (Use the wasabi paste
>> sparingly as it is very hot.) Arrange 3 avocado slices overlapping
>> slightly in a horizontal line over the wasabi paste and top them with
>> one sixth of the crab meat. Grasp the edges of the nori and the mat
>> from the side facing you, lift the nori and the mat slightly, and roll
>> the nori evenly and tightly away from you, pressing down slightly with
>> each quarter turn. Seal the roll with a drop of water on the far edge
>> of the nori, press the seam closed, and transfer the roll to a cutting
>> board. Make 5 more rolls in the same manner. With a serrated knife
>> dipped in hot water trim the ends of the rolls and cut each roll
>> crosswise into six 1-inch sections.
>>
>> Make the sauce:
>> In a small serving bowl combine the soy sauce, the vinegar, and the
>> rice wine.
>>
>> Arrange the rolls cut side up decoratively on a platter and serve them
>> with the sauce.
>>
>> Makes 36 hors d'oeuvres.
>>
>> Gourmet
>> August 1999
>>
>> Terry "Squeaks" Pulliam Burd
>> AAC(F)BV66.0748.CA
>>
>> "If the soup had been as hot as the claret, if the claret had been as
>> old as the bird, and if the bird's breasts had been as full as the
>> waitress's, it would have been a very good dinner."
>>
>> -- Duncan Hines
>>
>> To reply, replace "spaminator" with "cox"
>
> Hi, group. Thought I'd chime in with my suggestions.
>
> A previous poster in this thread suggested trying a different cuisine.
>
> I recently moved to Dover, NJ, a town with a large Hispanic population. In
> addition to restaurants that cater to different kinds of cuisines
> (Mexican,
> Colombian, etc.), there are a couple of markets here in town that cater to
> those cuisines, offering "familiar" fruits and vegetables and such, as
> well
> as "mainstream" products. Perhaps visiting one of them will help inspire
> you, or help you get out of your doldrums?
>
> Dieter Zakas
>

Thanks, I'm going to to try the Asian Market this morning

"sf" > wrote in message
...
> On Thu, 26 May 2005 22:18:26 GMT, Bell Jar wrote:
>
>> I am sick of cooking. I used to love cooking but right now, I'm pretty
>> tired of it.
>> For the last couple of wks we have gone out for dinner but we can't keep
>> that up .. it's not in the budget.
>> How do I get myself re-motivated?
>> btw, I have 2 little ones and a DH to cook for, if that matters at all.
>> DH
>> does cook from time to time, but he works a lot of hours so it's really
>> up
>> to me.
>>
> Sorry, BJ... I'm not familiar with you. Are you a stay at home mom?
> Do you have more than 2 kids? How young are they?
>

2 kids, yes, SAHM, a toddler and one in Kindy.

"cathyxyz" > wrote in message
...
> Bell Jar wrote:
>> I am sick of cooking. I used to love cooking but right now, I'm pretty
>> tired of it.
>> For the last couple of wks we have gone out for dinner but we can't keep
>> that up .. it's not in the budget.
>> How do I get myself re-motivated?
>> btw, I have 2 little ones and a DH to cook for, if that matters at all.
>> DH does cook from time to time, but he works a lot of hours so it's
>> really up to me.
>
> Try getting a few new cook books. They sell really nice simple ones near
> the check-out in some of our supermarket chains over here. I found a
> really nice, reasonably priced one, on Thai cooking recently. We found
> some really "won't that be nice to try?" stuff in it. And they usually
> stock all the necessary ingredients for these recipes in the supermarket
> too, so you don't have to "go all over town" to find stuff. Just a
> thought.
> Good luck
> Cathy
>

Thanks, I still have a gift Cert for Borders, this may be a good way to
use it

"Hope" > wrote in message
news
> On Fri, 27 May 2005 03:04:15 GMT, "Bell Jar" >
> wrote:
>
>>
>>"Hope" > wrote in message
. ..
>>>
>>> is it the cooking or the menu planning that's getting you down?
>>
>>Both.
>>
>>I am
>>> ok once I know what we're having, but I hate hate HATE that part. I
>>> have even subscribed to services where yoiu get a weekly menu sent to
>>> you to cook (this was ok but lots of "add a can of soup to some other
>>> processed thing" recipes, and also lots of things I can't get here).
>>
>>I did that too ... and thought the same thing. We can get those foods
>>here
>>... I just don't want to.
>>
>>> Anyway I wondered if it was the cookingor the planning that you're
>>> hating.
>>
>>Right now it's both. I need to get my menu book back out and work on a
>>summer plan.
>
>
> Well I hope you get on top of it. I am feeling the
> labours-of-Hercules-ness of the whole cooking/eating/cleaning up cycle
> at the moment- it's this never ending job that even with an
> appreciative family is just starting to depress me.

The clean up is part of it too.
When I go out today I'm going to pick up paper plates and plastic forks.
Making the clean up simple may help too.

>
> Most months I buy a food magazine (just everyday food, not necessarily
> for foodies) that has loads of recipes and even weekly menus. It's
> all from-scratch which I appreciate (even though a lot of the ads have
> recipes containing prepared products, some of which have not been too
> horrible). ANyway sometimes that helps, and sometimes flipping thru
> back issues helps.
>
> I'll be following the suggestions you get with interest because I am a
> bit "over it" too at the moment.
>
> Hope
>

"Bell Jar" > wrote in message
news
>
> "cathyxyz" > wrote in message
> ...
>> Bell Jar wrote:
>>> I am sick of cooking. I used to love cooking but right now, I'm pretty
>>> tired of it.
>>> For the last couple of wks we have gone out for dinner but we can't keep
>>> that up .. it's not in the budget.
>>> How do I get myself re-motivated?
>>> btw, I have 2 little ones and a DH to cook for, if that matters at all.
>>> DH does cook from time to time, but he works a lot of hours so it's
>>> really up to me.
>>
>> Try getting a few new cook books. They sell really nice simple ones near
>> the check-out in some of our supermarket chains over here. I found a
>> really nice, reasonably priced one, on Thai cooking recently. We found
>> some really "won't that be nice to try?" stuff in it. And they usually
>> stock all the necessary ingredients for these recipes in the supermarket
>> too, so you don't have to "go all over town" to find stuff. Just a
>> thought.
>> Good luck
>> Cathy
>>
>
> Thanks, I still have a gift Cert for Borders, this may be a good way to
> use it
>
Be sure to check out Borders on the internet, we just clipped a coupon good
thru 5-30 good for 25% off on one purchase; should be good with your gift
certificate.
Dee

"Dee Randall" > wrote in message
...
>
> "Bell Jar" > wrote in message
> news
>>
>> "cathyxyz" > wrote in message
>> ...
>>> Bell Jar wrote:
>>>> I am sick of cooking. I used to love cooking but right now, I'm pretty
>>>> tired of it.
>>>> For the last couple of wks we have gone out for dinner but we can't
>>>> keep that up .. it's not in the budget.
>>>> How do I get myself re-motivated?
>>>> btw, I have 2 little ones and a DH to cook for, if that matters at all.
>>>> DH does cook from time to time, but he works a lot of hours so it's
>>>> really up to me.
>>>
>>> Try getting a few new cook books. They sell really nice simple ones near
>>> the check-out in some of our supermarket chains over here. I found a
>>> really nice, reasonably priced one, on Thai cooking recently. We found
>>> some really "won't that be nice to try?" stuff in it. And they usually
>>> stock all the necessary ingredients for these recipes in the supermarket
>>> too, so you don't have to "go all over town" to find stuff. Just a
>>> thought.
>>> Good luck
>>> Cathy
>>>
>>
>> Thanks, I still have a gift Cert for Borders, this may be a good way
>> to use it
>>
> Be sure to check out Borders on the internet, we just clipped a coupon
> good thru 5-30 good for 25% off on one purchase; should be good with your
> gift certificate.
> Dee

good deal .. thanks