I spent the end of my pregnancy in a state of total non-hunger (although this may sound odd, it’s actually pretty common, being as a full-term baby doesn’t leave a ton of space in your body for things like food)…but now?
I want to eat ALL THE THINGS.
Mostly all the ice cream things.
Maybe it’s breastfeeding making me so hungry? I have no idea. In any case, it’s slightly inconvenient, because all of these crazy cravings are popping up at a time when it’s a little tough to just pop over to the store for…well, for anything. And at a time when I’d like to confine the amount of preparation that goes into the average meal to “1. Open wrapper; 2. Eat.”
Anyway, my solution for this starvation + limited mobility + limited time problem is to get a whole lot less precious about what I’m putting on the dinner table. I usually feel some degree of (totally self-imposed) pressure to have dinners be “special” – fresh sauces and vegetables, relatively pretty presentation, et cetera, and after Indy’s birth I actually discovered a few ways to make homemade dinners work in the post-baby era…but here, the difficulty has been compounded by the fact that we’re in temporary housing and I don’t have much in the way of kitchen basics (I’m not going to, for example, buy spices that’ll only end up getting tossed in a couple of weeks). Also, one of the things I’m struggling with the most is finding time to dedicate exclusively to my son, and I’m not going to waste any of those evening minutes that could be spent reading him books on fussing around with a stove.
All this has meant that I’ve abandoned any ideas I had about fancy dinners, and started prioiritizing simple and edible for the time being. Most nights for the past week, dinner has consisted of either some kind of Trader Joe’s wonder and steam-in-bag vegetables…
Or brinner. God, I love brinner.
Yesterday I wrote about how delicious Sugarlaws’ Avocado and Egg Toasts looked, and so last night (and again this afternoon, for lunch), inspired by her post, I made one of my all-time favorite meals: Avocado & Goat Cheese Scramble On Toast.
It is so good, and so fast, and seems to make everyone in my family happy. The key to making it feel indulgent enough for a dinner: no skimping on the butter when you scramble your eggs – it makes a huge difference in terms of flavor.
What You Need (serves 2):
1-2 tbsp butter
Splash of whole milk
2 tbsp goat cheese, crumbled
1/2 avocado, cubed
Fresh sliced bread
What You Do:
1. Melt butter in a skillet. Meanwhile, whisk together the eggs and milk in a small bowl.
2. Add the egg mixture to the skillet and scramble constantly until just cooked through. Remove from heat and add goat cheese; mix lightly. Add avocado.
3. Serve on toasted bread with berries on the side.