Cookies. Everybody likes cookies. Cheryl likes to make them. It doesn’t take the mental capacity to operate a seventeen year old access data base to make cookies. The hardest part is tracking down the chocolate chips that migrated to the back of the fridge under the leftovers. And you get to eat them. Even if they are not the best food, who cares. Cheryl is skinny as a rail and I am excited to get her to eat anything.
Everything is a big production. First we have to find the Toll House cookie recipe printed onto the back of the chocolate chip bag. Way back in the beginning of the pandemonium I had purchased a different brand of chocolate chips. Alas and woe is me — I had to return to the store to purchase the correct brand with the recipe.
What about this one I found on the internet from Betty Crocker? It looks like the low calorie version. See, only one cup of butter.
Go to the store and get the yellow bag she replied.
Here is the bag. There is even a bonus recipe for FAMOUS FUDGE. I do not care for fudge. My daughter does and when she makes some, I eat it. Perhaps I prefer that someone else does the cookies and fudge. I do bread, english muffins, bagels and coffee cake and other baking things. Cheryl does cookies.
Perhaps this is an Aha moment.
We also had rigatoni for dinner. Parkinson’s sucks but you can always make cookies unless you would rather make fudge.
As I find things that Cheryl will eat I try to add them to my repertoire of recipes. If I was a better planner and shopper my larder wouldn’t get stocked with random stuff. As it is random stuff is what I have, although, I have become better at shopping the freezer and the pantry and then looking for a nifty recipe. Thank the Lord for Pocket, Kitchen, Cooks Country and Betty Crocker.
Lately I have tried a meal subscription service called Hello Fresh. The first three meal kits – set up for two people – were Shepherd’s Pie, Buffalo Chicken and Flautas. The shepherd’s pie uses common ingredients put together in an entertaining way. The flautas do also. They could be paired with rice and beans which would make them appear as they would in a Mexican restaurant. The buffalo chicken breast was a more normal dish with mashed potatoes and roast broccoli as sides.
Over time dealing with PD we have settled into a weekly routine. Tuesday night is pizza night. Pre-pandemic we would go to a specific small locally owned pizza restaurant. During the pandemonium we carried out from the same place. Often Wednesday night is cafe night. We have a couple local restaurants – diners actually – that we spread our business amongst. We have added several over the years and are always on the hunt for new local restaurants. Sunday if we are not with family is a toss up. The other days not mentioned, I typically cook something.
It is not a rigid schedule. Remember the motto “Carpe Diem” or in a parkie’s case carpe momentum — I try to seize any good time that Cheryl is feeling and we might take a walk in a park somewhere and find lunch. Or we might just go find ice cream at a dairy whip soft serve. In either case the mid day calories will kill off any formal dinner idea I might have had. Sometimes we have breakfast for dinner.
Life is an experiment in many ways. It is also short and one can find that when you get to the end of it, all that crap you were so passionate about really was not that important. Be kind and try new things. Parkinson’s disease is what it is. It does not have to be debilitating. With a little bit of spice here and there it is actually edible. It doesn’t have to suck, sometimes it is chewy.
We have tried a new thing. Sometime during the past couple weeks I tripped over Hello Fresh. There are several of these around and as the pandemic pandemonium wears on I have cooked enough dinners that I am bored with my repertoire of recipes. Time for a new thing, new ideas and new spices. Time for someone else to select the menu for tonight.
One small critique: both the prep time and cook time are optimistic. Perhaps you and your significant other are supposed to be in the kitchen together enjoying a glass of wine while assembling this fine repast. That could work.
The back of the menu card has very specific instructions. I made one or two additions along the way. I used parchment paper under the chicken breasts. I put the broccoli in a bowl to toss with the olive oil. I have cooked many vegetables in the oven this way. It seems to me that the optimum roasting temperature is about 400 – 425 degrees Fahrenheit. (about 220 C) I set my timer to 20 minutes which seemed to cook the chicken breasts and Broccoli to perfection.
In this case six medium Yukon golds, a little bag of broccoli tops, out of the picture are two small chicken breasts, cheese, sour cream packets and seasonings. The little glass bowls are part of a set that I bought many years ago from Williams Sonoma. They have been pretty handy for 25 years or so.
There is a fair amount of shrapnel after the prep. The back row is waiting for the potatoes to cook. The bigger bowl with butter is waiting for the broccoli.
I have several of these cookie sheet pans. This one is about 11 by 17 inches. (A standard B-size drawing for all engineers.) The chicken crust has cheese in it so the parchment paper aids with clean up.
The portions seem just right.
I will have to work on my drizzle technique. I am more of a glopper.
Overall a good meal and a well planned cooking experience. A glass of wine while assembling this would have been great.
The parkie ate all her chicken, half of the broccoli and some of the mashed potatoes. She is not a big fan of onions and I wonder what onions taste like without out a sense of smell. The chicken has French’s Red Hot seasoning on it so it had some flavor for her.
Parkinson’s disease sucks but this at least was a successful dining experience.