There hasn't been a lot of organizing to blog about, perhaps you've noticed.  My husband has been in the hospital for several weeks, reducing my living situation to "single".  He's doing great by the way.  I was a little surprised at how easily I slipped back into my not so good single ways about food.  When we are living our normal life I'm great at putting dinner on the table every night by 6:30, our meals are varied and good for us.  With barely a flicker I reverted to cheese bread, popcorn or mac & cheese, usually accompanied by a clementine, but still.

We are looking at moving to the next step of my husband's recovery, an extended stay at Hope Lodge.  At Hope Lodge we are fortunate to have access to a kitchen.  It includes a refrigerator shelf, a cupboard, and a freezer shelf.  We have full use of a stove, and kitchen utensils are provided.  We've started talking about what, exactly, I'll be cooking for the next few months under these conditions.  It's pretty crazy, but my regular cooking style simply doesn't transfer.  I'll be honest, I've been fretting over this question for months.  Clearly I'm not the Heroine who can take over any space at any time and crank out fabulous meals.  I seriously wish I was.

Most of our co-Hope Lodgers rely on frozen foods, which we'd rather not do. They're expensive and usually not that great.  In discussing our options we're leaning towards a diet heavy in sandwiches, soup, salads and eggs.  It's a challenge to come up with something that can be made fresh, using the fewest ingredients and utensils as possible.  I'm not too proud to ask for suggestions, what do you think? 

It's going to be an interesting few months.

Life with a challenge is bliss.

Tricky Duck Tip:  If you can't puzzle something out on your own, ask your friends.