It's 8:59pm Thursday night.Everyone is asleep but me.
Here's my tater-tot casserolle.
Untouched.
That was my attempt at the dramatic, but I'm a drawn-out story gal, so here goes. I was so proud of myself this morning for making the casserolle because I was anticipating. Anticipating that on days like today, when Eric come home at noon, we try to go out and do stuff and run late and dinner gets pushed aside until we're too tired and impatient and cranky to make anything so we spend too much money on some junk. So good for me for thinking ahead! Until we did run late and come home and I had a meeting at seven and the casserolle wasn't heated until the middle of my meeting and now I'm out and like I said, all are asleep and nobody touched it.
So I'm eating it cold because everybody knows that tater-tots do not reheat well in the micro.
the end.
I've noticed recipe sharing on blogs, so my turn. My friend told me to mix stuffing and an egg or two with your meat and put it in muffin tins. (This is a meatloaf variation, by the way.) Then, make an indention and fill it with bar-b-q sauce and cook it. But don't overcook it like I did. It was yummy, but I could tell it would be really yummy if it weren't quite so crispy =) 
2 comments:
Don't worry Shelly, you will have many episodes like this to look forward to, of your time and effort in the kitchen not being appreciated. You will have many opportunities to witness little noses being turned up at your culinary work, and many leftovers that only you will enjoy. You will have the thanks of one of your offspring actually upchucking directly into the meal you just prepared. But only if you're really lucky.
Amen, sister! We need cooks or something.:) I'm seriously salivating over your casserole, you might want to share that recipe. Also, how did you bake those potatoes and carrots? Do tell. Perhaps my efforts at preparing that stupid meal called dinner will be inspired.:)
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