Because, like, no. I refuse to subsist on store-bought zaatar, or MacDo, or coffee and cigarettes for breakfast.
You see, between grub and graduate readings, I will take the grub any time.
I always knew there was lots of planning ahead, but I didn't realize how strategic that planning ahead had to be. Last weekend, I cut up veggies (onions, peppers, kale) in small baggies for use in breakfast casseroles over the week. Sadly, many of them went bad before the week was over. I was super frustrated. Matt tells me organic produce will go bad more quickly, esp if cut up--true? I don't know.
I haven't yet studied my whole first week. I was coming home exhausted, wanting to cook and enjoy my food, but by the time I was done, I was done for the night. I did have some veggie soup frozen, some meat prepared, etc--but even when you don't have meals planned, it can still take upwards an hour to get your dinner together!
Are you pretty strapped for time too? Like using leftovers for yummy creations?
Matt was driving home from St. Louis last night and suggested we get Chipotle's, which is this (supposedly) natural burrito house and watch a movie. I'm kind of addicted to their margaritas, so I declined for fear I would pass out So dinner last night was flat iron steaks, sauteed bok choy, and mango salsa. Flat iron steaks here are relatively cheap-- $8-10 in meat can feed two adults very comfortably, and still leave extra for leftovers. He came back this afternoon to help me set up my printer and hang more curtains ... yes I know ... <3! , and with those leftovers, I made us fajitas with the leftover steak, mango salasa, shredded pepperjack cheese, and hot sauce. O-lé.