Eating While Moving

veggiesSelling a house is a new one on me. I wasn’t quite prepared for the moving squared effect of buying a house, packing, moving, and prepping a house to sell. So far, it’s been one heck of a ride, to put it mildly.

While I still haven’t unpacked all of my pots and pans — honestly, most of our possessions are still in boxes — I have been able to keep Charles and I fed on more than just burritos from the local taco joint. Though, those burritos have been the saving grace on many a night. Never underestimate the draw of a good burrito, people.

Here are my tips to having a healthy dinner, even if you’re so exhausted, you feel like you’re going to dissolve into a puddle of goop and pain.

Always have vegetables on hand.
Vegetables can be turned into a salad, a stir-fry, combined with a cheese plate, tossed in an omelet, or added to pasta. Keep in mind, bags of frozen veggies won’t go bad, so it’s always a good idea to have a few bags in your freezer.

Speaking of pasta…

Always have a package of pasta available.
Carbohydrates are good when you’re clocking in tens of thousands of steps a day, carrying boxes up long staircases, or painting walls. I’ve been using dried cheese-stuffed tortellini a lot. It’s available in the bulk department and has so many uses. Toss those aforementioned veggies in your colander, so they get a hot water bath as you drain your pasta — instant soft vegetables. Pasta is also nice to toss into a green salad, or just stir in some cheese with your noodles. Carbs!

Have a couple types of cheese.
I always have a Parmesan in the fridge to dress up pasta, sprinkle on salad, grill into a sandwich. Plus, there’s always the cheese plate! Along with the Parm, I also have one or two soft cheeses on hand at any given time.

Eggs are a must.
Easy protein that can be scrambled, hard boiled (add to your salad), made into an omelette, etc.

Have sandwich fixin’s.
Rarely am I too exhausted to slap some fillings into two pieces of bread. Roasted red peppers and goat cheese? Bread? Boom — sandwich. Scramble an egg, cook it flat, flip, add to bread — egg sandwich. Some tuna with mayo and topped with salad greens and sandwiched between two slices of bread … you get the idea.

This is how I’ve been surviving the chaos of the past two months — a lot of salad, some pasta, a cheese plate or two, sandwiches galore, and honestly, a weekly burrito. Now to get that house sold so we can focus on the new one, and get back to creating recipes!

Cheese Tray

cheese-plateAs much as I love to cook, play with recipes, and wander along the grocery aisles (or wine section) looking for inspiration, occasionally, I just don’t want to cook.

On those days, I make a cheese plate. I tend to prefer sheep and goat cheeses and try to balance hard and soft cheeses, though I’m a sucker for the soft cheeses. Four varieties seems to be the perfect cheese balance. I think a good assemblage should also include a vegetable something, often a tapanade, olives are always a must, and adding a couple of complimentary proteins, like salami or hummus or nuts, round out the plate well. Add a character-full wine, and you’ve got a filling, interesting dinner for very little effort.

Our choice was a bottle of David Girard Vineyards 2008 Coda Rouge. Its cedar/vanilla nose led to a glass of minerals and dark cherry. The lovely wine, the amazing cheese combo, and a moonlight-filled evening watching “The Spoils of Babylon” made for a pretty incredible Friday night.

This was what I assembled:

Cheese Tray

  • Difficulty: super easy
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serves 2

1.5 ounces Drunken Goat® cheese
1.5 ounces Cypress Grove Truffle Tremor®
3 ounces Fromagerie Guilloteau™ Pavé d’Affinois™
2 ounces of Point Reyes Toma
4 ounces of salami, sliced thinly
2 spoonfuls of black olive and garlic hummus
4 spoonfuls of sun-dried tomato tapanade (I actually made my own by throwing a jar of sun-dried tomatoes in olive oil into the food processor and pulsing a few times. It would have been smashing with a few Kalamata olives thrown in, too.)
8 green olives, stuffed with garlic
8 green olives, stuffed with red pepper

I served the collection with my favorite gluten-free crackers, Blue Diamond’s Artisan Multiseed Nut Thins.

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