My husband used to work really long hours. Eight was a normal arrival time, but often he'd get home at 9 or 10. When we went on vacation a couple weeks ago, he resolved that things would change when he returned to work. And they have. He walks in somewhere around 7 every night. It may be just 1 hour difference, but it means the world. By pushing back dinner an hour (facilitated by the long days and my son's later bedtime), we eat together. Since he's home to sit down with us, Todd is more invested in what we eat; the types of meals I tend toward are not what he likes. I rarely handle raw meat; he has to have animal protein at every meal. I like to try new vegetables; there are about four vegetables Todd willingly eats on a regular basis. One-pot meals (soups, casseroles) are my preferences; he wants meat-and-three-sides.
He rarely gets exactly what he wants since I'm the one cooking. But I try to make him happy. Last night I made an easy, stress-free meal of French dip sandwiches and potato salad. I saut©ed an onion until it was soft, then added a couple cups of broth. Then I put in thinly-sliced deli roast beef and cooked it until it was warm. Piled the onions and beef on soft rolls and served it with little bowls of the broth for dipping. The potato salad was kind of fancy, with purslane leaves and a yogurt-mustard dressing (equal parts yogurt and mustard, with red wine vinegar, olive oil, salt and pepper stirred in). I tossed the potatoes with the purslane to wilt it, then added the dressing while the potatoes were still hot so they'd soak up some of it.
Here are some other ways to start dinner with a deli shortcut:
What shortcuts do you use when fi dinner? — Kim Walker