Time, more Time Please

All this talk of food and food sources brings up another question. How does one blanance work, motherhood, wifely duties, and so on and cook good healthy food from scratch and locally produced? It takes a lot of time to plan menus, make the food, whether it is bread, crackers, stew, pie and so on, let alone clean up after a toddler. It must come down to a couple of phrases I learned in college. "KISS" and the "6 P's" Keep It Simple Stupid and Prior Planning Prevents Piss Poor Performance.

I was talking to my mom last night about a Gauva Cheese Cake made up and she was telling me about her Enchildas. So I asked her how she made hers. She grew her own Tomatillos and canned them then added green enchilda sauce to them. Her way issimpler than the way I do it even though I buy my tomatillos. I roast or boil a whole chicken, then shred it, roast the veggies for the sauce, grate my own cheese, chop onions and cilatro, sometimes I even make my own corn tortillas. (I really need to get my own tortilla press, the rolling pin takes forever.) It takes all day! I need to buy a case of tomatillos and tomatoes and make my own sauce and can it. Maybe that would help with the time factor. But then where do I store it? My house has a great lack of pantry space. My Dream is a great big huge green house to grow this stuff and learn how to forage for wild greens and mushrooms...

Oh bother, I need to feed myself and come up with a dinner menu. Last night was Bacon and Onion Tart, Spinach and Mushroom Salad with Warm Lemon Dressing and the Gauva Cheese Cake/Tart. UMMM good.