What sort of meals do you have in the week? Versus the weekend?
In the week... Monday is usually Sunday left overs. Sunday roast.
Throughout the week, it's white fish, salmon, chicken, lamb mince. To accompany it boiled potatoes, mashed potatoes, cous cous, salad, rice, bulgur wheat, pasta.
Steam veg. Salad. Spinach and kale as I have low iron.
The weekends are Friday and Saturday. Pizza, burgers, kebab, pretty much anything take away.
The reason I ask is because I thought it was odd that someone was having a home made pizza mid week as that to me is a take away food and something I'd do with a friend or family member for a fun evening...
They were also annoyed that I don't buy oven chips or have burgers or fish fingers because they're quick to cook.
I'm lost.
It's just different households and maybe budgets.
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@NativePortlander1970 that's good. Do you enjoy cooking? Sometimes if I do a lasagna there's enough to eat over a couple of days or I freeze it. I enjoy my cooking.
@Mellowgirl You can see my pinned recipes in my profile, I am a major serious home gourmet and love to cook, these are my most prized possessions. My calibratable oven thermometer with a waterproof probe for roasting meats and other things.
My digital kitchen scales and their calibration weights. A 50g for creating seasonings, a 500g for general use, a 2Kg for heavier ingredients, and a large platform 5Kg for bigger bowls.
@NativePortlander1970 hardcore... I admire anyone that can follow recipes or adapt them also those that have kitchen tools and utensils they actually use. I have pretty much 4 main tools and use those creatively lol
@Mellowgirl Thank You so very much :) Most of my cooking is from scratch from my own created recipes. I learned how to cook from my Dad, who was in turn taught by his own Dad,.both were excellent serious home gourmets themselves, my Dad started me on the morning of my fifth birthday in 1975 with pancakes, which became one of my earliest specialties, and a tip for You and others, only use very little butter for the first one, that helps to initially season the skillet, the rest don't need butter, that's how You get those restaurant quality surfaces.
