Hi! My name is not-so-slim Shady!

[The Late Night Gourmet]

Seriously, though...my name is Rob. I'm very glad I found this site! Here's a little bit about me:

I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty.

 

[Andy M.]

Welcome to D.C.

 

[Smokeydoke]

That doesn't sound crazy to me! Hi, Welcome to DC!

 

[Dawgluver]

Welcome to DC!

 

[Kayelle]

Hi Rob, and welcome!
So you are basically doing make ahead meals to be served at another time? That works for many meals, but not for a last minute healthy Stir Fry for example.

 

[The Late Night Gourmet]

Hmmm...I never thought of it that way, but I suppose that's what I'm doing. This might be meals for lunch the next day, or a freshly-made pasta or stew that can be enjoyed throughout the week. Last night/this morning, I made rice pudding, candied almonds, and - for the first time - baklava. Everything came out well, with a minimum of smoke on the stove.

 

[CraigC]

We often make 2-3 mains ahead on our days off. They are either finished during the week or ready to just heat up. Sides are done the day we are having that meal.

I have two jobs, one of which is seasonal. The seasonal is in full swing right now and I work at least 6 days, so have little spare time.