I live with a Picky Man. And he will probably shoot me for this post, but I just have to let this out. It is NOT always easy to want to cook when the things you WANT to cook are the things that no one else but you yourself will eat.
There. I said it.
Meat is no problem.
Potatoes, carrots, green beans from a can, corn on the cob, or sometimes from a can and baked beans are okay in the “veggie” department, even if baked beans ARE a legume, not technically a vegetable.
NO ONIONS. No green, red, yellow peppers of any kind, pickled or otherwise. No olives.
White rice is only okay if it has butter and sugar on it. Or put in rice pudding. Sometimes it can be fried at the Japanese steak house but it can not be the Chinese style fried rice from the Chinese restaurants, that is too different. No Mexican fried rice either, but the refried beans are okay.
((Brown rice is not accepted!))
Salads must only have lettuce, carrots, ranch dressing and croutons. Oh, and you can add grated cheddar cheese and diced egg too –but must not include tomatoes, onion, celery or cucumbers. Bacon? Yes…bacon can go on a salad, and also on the baked potato, which can only accompany butter and cheese as a topping as sour cream is not allowed.
No cream cheese either.
No broccoli, Brussels sprouts, pickles, slaw, kraut, squash, radishes, cauliflower, or any other “fill in the blank” veggie not listed in the approved vegetable list above.
Most fruits are out too.
I’m sure I’m not the only wife who has found this frustrating. It was easier when the boys were here because THREE of us would eat most things, but now there are only two of us at home. And my cooking has been down to NIL.
Sometimes it’s easier and cheaper to go OUT to eat, because if I buy what I want for salads or veggies they have a tendency to go bad before I can eat it all. Remember, I’m only home half the time, and if I don’t eat it while I’m home, it will go bad before I get back.
If we eat out, we both get to choose what we want and I can have veggies and spicy food to my heart’s content.
I understand his argument. Something that does not taste good to him, or have the right texture is never going to taste good to him even if he forces himself to do it. Try to imagine that something tastes like dirt….and no matter how many people are saying EAT IT, IT’S GOOD --- it still tastes like dirt. Or worse to him.
I know I can’t change his taste buds. And sometimes I am envious of other couples who love to cook and share and explore all kinds of new recipes and tastes together.
He tells me to look at it this way…..it’s less work for ME since he doesn’t want “fancy food”. And I nod and smile and say, “Yes, you could be right…” And back I go to serving meat and potatoes.
But let’s face it. Food is one of our most enjoyable necessities as human beings. We have to eat to survive. Why shouldn’t it be a pleasure for all the senses as well?
Today we reached a compromise day of sorts. He said he was hankering for my pot roast, and with autumn on the breeze, I thought that sounded good too!
I sprinkled a 3 lb pot roast liberally with season salt and pepper and put it to brown in a skillet. While that was browning, I got out my crockpot and added some “legal” veggies…sneaking in a bit of “Illegal” onion, just for the flavoring it would give. I can easily pull it out after it cooks and save it for ME…
In the pot are 6 small red-skinned potatoes quartered, what was left of a bag of small peeled carrots that looked like they needed to be used in something fast or get tossed… and 1/2 onion, cut into quarters.
He BETTER not comment on how I didn’t peel the potatoes first! :c/
In a measuring cup I mixed the ingredients that will be the sauce/gravy:
1 can cream of mushroom soup ((Please don’t tell him there are mushrooms in it!))
1/2 can water
1 Tbl dried onion flakes ((Don’t tell him I put THOSE in either!))
2 beef bouillon cubes
1 Tbl Worcestershire sauce ((I love how spell check can fix my typo on that word..LOL!))
I placed the browned roast on top of the veggies –Oh, it was already smelling good by this time!
Spread the gravy/sauce on top of the roast and put the lid on to cook. It should be ready by dinner time tonight!
I make salads restaurant style, in individual bowls-- so he can have what little he wants on his, and I can add what I want to mine. I'll also add steamed broccoli to my plate.
Sometimes, there is just a way to make it all work out so we are both happy with it.
And the best part will be the left overs for the next couple of days…..