It’s a beautiful summer day that started with running into work for a couple hours, peaked when you came home to spend some time cleaning the house, before running your kids to the pool for the afternoon. You’re rolling in the door right around dinner time and, well, these people you live with seem to want dinner EVERY.SINGLE.NIGHT. Bizarre, right?!
Stories about Fall
It shouldn’t really come as much surprise to me that my 10 year old daughter can’t really do anything simply. If I ask her to help with dinner, we suddenly have a 5 course meal with hand-written menus. If I bring her along shopping, it suddenly turns into a mass back-to-school shopping expedition where she gets more than I do. And if I tell her we’re going to have some friends over for an unplugged night of outdoor fun, it suddenly turns into a NEED to redecorate her playhouse!
This month we’re chatting about unconventional cooking methods and how they can save you from slaving in a hot kitchen, plus tamp down your electricity usage and save you some dough. Did you know that your kitchen accounts for 15% of your home’s energy usage? That’s a lot, and most of it comes from food prep.
One ways is I love using my slow cooker during the summer! Many people think that a slow cooker is only good during the winter but it is also a great tool in your summer cooking arsenal. It doesn’t take a lot of effort, it is energy efficient, it doesn’t make your house too hot and it is a great option for when you are out at the pool or the lake all day and you want winner ready when you get home!
About a week ago, I woke up in the middle of the night and had an epiphany. For one entire day, I was going to cook all of our family’s meals in the microwave. Breakfast, lunch, dinner AND dessert. Yes, these are the things I wake up in the middle of the night thinking about. Please don’t judge me.
This grilled chicken cobb salad with marinated veggies has a secret… it isn’t actually made on a grill!! What??