Tuesday, October 25, 2011

Dinner Time

This is the drill. I suddenly become aware of the time.  Usually 30-40 minutes past the time I had intended to be on my way home from the gym.  I shut off my computer screen, rush a student out of my office, and toss a few books that I intend to review at home.  (And dutifully will return to my office the following morning still tucked in my bag.)  I keep my head down as I speed walk to my car, so as to avoid eye contact with anyone that could derail my singular quest to make a delicious meal.

As I dart through side streets to get to my abode, I concoct recipes.  I think through what we have in the house, briefly reflect on the food pyramid or food circle or food plate.  I burst through the front door with visions of vegetable-based protein sources and delicious sauces.  I settle on roasted pumpkin risotto with slivered almonds.  I get to work.

Dave calls breathlessly from his race to pick up the kids with short updates on their days.  If the lights at 32nd and Hiawatha cooperate, I have about 12 minutes to finish the meal before the kids shoot through the door and start poking in the kitchen.  A bit of movie magic somehow happens and dinner is on the table, the kids hands are mostly washed, and we are about to eat.

Upon seeing the meal, Spencer just asks if he can have broccoli instead.  Nora demands pasta.  I want to bang my head on the table, but am wary that my red wine may spill.  When I get gruff and muffle something like, "I worked really hard on this meal and this is what is for dinner," Spence asks to be excused.  Nora starts wailing.

Just another dinner at the Snyders. 


Kari said...

A few things immediately come to mind after reading your post:

1. So THESE are the thoughts that race through your head as you leave work. As you already know, they never race through mine when I leave work or any other time of day.

2. I will always appreciate what you make for dinner. In fact, the next time you make a roasted pumpkin risotto with slivered almonds I'll be right over w/ a bottle of vino in tow.

3. The photo of N will likely be freaking adorable to some & freaking birth control for others.

4. I am not worthy of your culinary genius.

Anonymous said...

Well... Spencer DID try a chickpea tonight, denuded of any spice or spinach bits... progress, real progress, my love.

Maya Pharris said...


Cruisin' Susie said...

i love you, kristy. i bet that pumpkin risotto was bomb diggety. tell nora to fed ex me her share next time. hahahaha

Anonymous said...

This is an hilarious post b/c I can so easily relate to the complaining part, the banging your head on the table part, and of course the constant rushing part. I cannot, however, relate to the inspiration about cooking dinner part.
Loved this one.
Lynn H.

Nicola said...

Even if they don't appreciate it now, Spence and Nor will eventually be thankful that they were exposed to more flavors than kraft mac and cheese and veggie nuggets from a young age. And, one of these days you'll leave early enough to get to the gym and read those books in your bag. Someday. For now, there are still some that appreciate your culinary genius and will gladly share a glass of wine with you. You go girl!

Jill said...

I want the recipe. It may send Nora into a crying fit, but it sounds delish to me.

KMS said...

Jill, I made up the recipe. I roasted a sweet pumpkin in olive oil. With the risotto, I usually use wine, but only had pumpkin beer on hand. I did the usual risotto drill, first starting with the beer and then using veggie broth. Probably about a total of 4-5 cups of liquid for about 1 1/2 cups of arborio rice? Once the rice was soft, I added the roasted pumpkin and slivered almonds. I was tempted to add kale (and I think it would have been awesome!), but was worried about the kid response. Sigh. I should have gone for it. Oh, and you may be tempted to add cheese...but don't. It is so "cheesy" as it is is.