So back under my own roof, I’m again tasked with not only bringing home the bacon, but cooking it too. I set the culinary bar pretty low while in Japan, and frankly did a poor job of developing my kitchen repertoire. Now living somewhere that’s actually got an oven and – thank the heavens – dishwasher, I can put a little bit more effort into it.
I think we can all agree that the worst part of cooking is the preparation necessary to get something edible on the table. It was suggested to me that I mass produce a bunch of meals and then just store them in the freezer for later consumption. What wisdom! I went to the store to get meat and marinade, but found myself unable to commit to a flavor. The simple solution was of course to buy them all.For the next hour, I was mauling an unsavory amount of chicken and tossing the cubes into the bags. To fill out the meal a bit, I diced some green peppers, red onion, orange carrots, white cauliflower plus yellow lemons and green jalapeno where appropriate. Please do admire the plentiful bounty rewarding my hard work.
The convenience of having a respectable meal that I can have ready after a defrost and sizzle session is glorious, but the cost savings are hard to overlook as well. I can eat like a king for only $2.50. I think that my favorite flavor thus far has been the Sesame Ginger, though I have high hopes for the てりやき. Served complete with rice and chopsticks.