Homemade Food

I’ve probably bored everyone with my oft-repeated boast that pretty much everything I eat now is home-made. There are a few conscious exceptions. I don’t make the crackers I eat at lunch, and I go out to eat two or three times a week (usually at a sit-down restaurant).

But it is a fair amount of work. I find myself in the kitchen pretty much every day to keep ahead of my appetite. It isn’t hard; it’s just time-consuming.

A good example: Let’s say I want to have pizza this week. It takes between four and thirty-six hours in the fridge for the dough to develop a good flavor. So I have to make the dough a day in advance—or in the morning on a weekend day—then roll it out and bake it the next day. Both processes are easy, but I have to do them.

There is an easy solution to this: Buy some frozen pizzas or something. But if I have any frozen pizzas in the house, I’ll eat them.

Plus, I prefer to eat food that I’ve prepared myself. I don’t want high fructose corn syrup and maltodextrin in my bloodstream.

It’s just…hard sometimes. But then, good things usually are.

My current food schedule is:

• Breakfast – A hard-boiled egg and a blueberry muffin
• Morning snack – Peanuts and raisins
• Lunch – Either a sandwich with bread-machine bread, or an apple and cheese, plus Wheat Thins and a row of a chocolate bar
• Afternoon tea – Three chocolate chip cookies
• Dinner – Pizza, stew, or whatever else from my recipes

I also keep around homemade applesauce, pickles, dried fruit, and fruit juices, for snacking. Looking over it, I realize it’s actually pretty healthy. Took awhile for me to get there, though. And there are still things I’d like to change or eliminate.

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