For probably my entire life, every October, there is always one crisp day where I’d get a huge treat because my Grammy or mom, announce that they’re going to make Lamb Stew. Lamb Stew, for our family, has been a Fall tradition for as long as I can remember. In the past, when anyone decided to make it, it ended up being a night when family came over for no reason other than to share a good meal together. We’re all so busy anymore that doesn’t happen as much, but nowadays, it will at least get Flower and I go head over to my parents for a nice quiet Sunday dinner and catch up. That’s my goal for Sundays on The Hungry Dater–to create great meals which get shared with good people. That’s exactly what this meal has been for me.
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Work/School/Week night dinners, as you all know, are often my hardest. I know most people feel this way. But one person who was always great at this was my mom. Most of the recipes I share with you guys on Tuesdays are hers. There was nothing better than coming home from rehearsal, or dance class, or studying to a nice home-cooked meal that, thanks to my dad’s high cholesterol, was also always super healthy.
I have to say, I’m sortof impressed with myself that The Hungry Dater already has so many Chicken recipes: i.e. two. There are two. After months of posting, I have two recipes for the most consumed meat produce in America. Hahaha. Here’s the big secret: I don’t like chicken. I think it’s dry and stringy, and honestly, I just feel there are so many better things to eat that I just don’t like it. I think I probably ate so pre-frozen boneless, skinless chicken breasts back in college that I got seriously burned out. Not that that’s a good excuse, those are often gross. But also, I don’t make it often because I seem to have a fear of making it incorrectly and getting sick–even after all these years of learning to cook. Hahaha. I’m sure that’s left over from college as well.
Time-Saving Tuesdays tend to be especially difficult for me. I’m always way more interested in making recipes for you guys than I am in making things for myself, but there’s always the exact same issues in making time-sensitive recipes for you as there are for myself on a normal work day: creating recipes which save time but are still delicious enough to avoid takeout is hard!
This week’s weeknight meal is one which I found in Cooking Light years ago, and I continue to use it frequently.
been a great cook. I was lucky enough to have her throughout school as a homemaker who shuttled me around and made sure I got to eat dinner every night before or after whatever lesson or rehearsal it was I had that night.