Breaking the Cooking Rut—or “No, This Still Isn’t a Restaurant, So Get Over It”

With all of the chaos of the move, I have been in a big-time cooking rut. I can’t entirely blame the move, however. Though they continue to improve, my kids are still extremely picky eaters. Together, they only have about 3-4 meals each that they actually “love,” and like any kid, they are prone to decide they don’t like something before they even try it. Every day, when I pick them up from school, they ask what’s for dinner before their butts hit the car seat. If my answer isn’t one of these 3-4 meals, I get the long-suffering groans and the sad, disappointed faces. Let me tell you, that wouldn’t inspire anyone to hop in the kitchen and cook. It’s hard to make the effort sometimes when you know dinner will be a fight of me watching them push the food around their plates with frowns on their faces. Despite this daily battle, I’m still holding fast to my philosophy that this is not a dang restaurant. Every meal is not going to be custom-tailored to special snowflake taste-buds, and they’ve been told repeatedly to build a bridge and get the heck over it.

My husband is also fairly picky, though he swears he is not. However, he hates onions, broccoli, Brussels sprouts, green onions, squash, zucchini, spinach, shrimp, gnocchi, artichokes, mushrooms, and quite a few other things. So, yeah…But, he at least always is up for trying something new…except for the aforementioned items, of course.

So, to get out of my cooking rut, I decided that I would try at least one new recipe every day this week. Last night, I experimented and made Korean Beef Tacos with a Cucumber-Carrot Slaw to go on top. Though the kids balked at the cucumbers, they did eat the beef, and my husband and I loved the tacos as a whole. I wish I was able to take pictures, but after just getting off of a 15-hour bus ride for a school trip, my husband and Heathens were hungry, and I wasn’t about to test their patience with a photo shoot. I also made bread pudding for the hubby (as seen above), and topped it with Whiskey Sauce:


This was my first foray into bread pudding, and I used this recipe as a baseline. Overall, it was okay, but we decided it definitely needs some tweaking. My husband said it needed more raisins and cinnamon, and maybe a bit more time to set up before serving. However, the recipe itself was a good starting point. The whiskey sauce is awesome, but if you’re sensitive to hooch, I’d cut it down a bit…we are not so afflicted, however.

So, all week I will be plowing through new recipes, and getting my kitchen mojo back. The Heathens may riot before the week is out, or they may actually try something new and like it.

*Oh the horror!*

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