Tuesday night:
5:30 Wrap up work in my home office — even though I meant to wrap up work before kids got home from school two hours earlier. Oh well.
5:40 Realize that Andy is out tonight and it’s Tuesday, which means everyone has their various extracurricular pursuits until almost 9:00. Make radical decision: Let’s eat dinner before practice tonight instead of after.
5:41 Realize this means I have to get dinner on the table immediately if my midfielders stand a chance at digesting in time to run around like maniacs. Remove flounder from fridge.
5:45 Place large skillet on stovetop, add a few glugs olive oil, turn heat to medium-high, set up dredging station (whisked egg, flour, panko crumbs) for flounder.
5:52 While four flounder filets brown in olive oil, slice half head of Napa Cabbage very finely, drizzle in a dressing (mayo, apple cider vinegar, celery seed, olive oil, salt, black pepper, sugar whisked in a measuring cup) and toss.
5:59 Remove four cooked flounders, tent with foil; add another two to the pan. Meanwhile, open a can of Trader Joe’s organic baked beans and dump into a small pot. Much like a cat who can recognize the sound of a tuna can opening from two rooms away, Abby arrives within seconds. “Are we having baked beans?” Got her.
6:05 Dinner. Game over.
Related:
Basic Everyday Fried Fish [1]; Cole Slaw [2], Trader Joes Hit List [3].
Last Night’s Dinner: Pasta with Mint Pea Pesto [4];
Anatomy of a Monday Night Dinner: Baked Mustardy Chicken Drumsticks with Brussels Sprouts [5].