Ode to the Weeknight Dinner

5:30 Get home, review dinner plans and inventory, realize there’s no beer or wine.

5:35 Walk to liquor store and call it exercise, especially the walk home which requires carrying heavy bag.

6:00 Ask child nearest to kitchen to empty dishwasher while you fold laundry and sort laundry piles to start next load.

6:15 Chop peppers, zucchini and onions, toss with olive oil, salt and herbs on sheet pan, in oven at 400 degrees.

6:30 Cook farro on stovetop – 4 cups broth and 1 1/2 cups farro – set to simmer for 35-40 minutes.

6:40 Oops, forgot to take the chicken out of the freezer this morning; discover frozen meatballs in freezer, put on sheet pan and throw in oven next to veggies.

6:45 Back to laundry room to fold, hang out the delicate stuff and start the next load

7:00 Go to bedroom to change out of work clothes; get distracted by looking for toilet paper and clean towels and hand soap.

7:15 Is the farro done yet?  Turn off the stovetop and oven and let everything rest while you load the dishwasher.

7:30 Toss farro with olive oil, lemon juice, salt and pepper.  Add roasted veggies.  Find parsley in the fridge that’s still good, chop that and add it to the mix with some herbed goat cheese that you also found in the back of the deli drawer.

7:45 Locate children who are home or near home for the evening and offer them dinner.  Was that the dryer buzzing?

8:05 Finally serve yourself dinner, and try not to remind yourself that your alarm will go off in about 8 hours.  Sigh.  Pour another glass of wine and try to stay awake long enough to finish eating.

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Ode to the Weeknight Dinner

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