Cooking when tired never, ever goes smoothly.
For the first time in months, I've been coming home from work on time this last two weeks. For the first time in even more months, I've had home made dinners every night this week.
Being single makes some aspects of cooking easier. The cheesy scalloped potatoes made Monday went with meals Monday, Tuesday and Wednesday. Tuesday's half recipe of Crusty Chicken Thighs with Mushroom Sauce served for the protein portion of Tuesday and Wednesday's dinners.
So here we are at Thursday. The menu plan was simple enough: Marlboro Man's Favorite Sandwich, sauteed mushrooms and steamed corn. I'd cut the sandwich recipe in four, enough to give me tonight and tomorrow night's entree. Easy, right?
Let's see...the cryo-packed half pound of cube steak that had been thawing in the refrigerator overnight was apparently not completely sealed. It leaked from the refrigerator to the sink. Considering that is all of two feet in my kitchen, there was an impressive amount of meat juice on the floor.
Cut off the end of the onion, peel off the outer layers and run the stuff through the garbage disposal. Turn to put the onion on the cutting board (again, two feet away) and drop it. It rolls into the small gap between the refrigerator and cabinet. Retrieve and wash. Sigh.
At about this point in the proceedings I realized something I've noticed over the last couple of months. By Thursday, I'm utterly exhausted. It could be a lingering side effect of having been sick off and on since Christmas, but by this time of the week all I can think about is coming home from work on Friday night, taking a nap before dinner, going to bed by seven and sleeping in the next day.
New rule: Never try to cook when tired. Plan far enough ahead that leftovers will be available for Thursday dinner.
At least until this sleeping sickness passes.