Dinner Diaries: Making It to the Plate

Job: Medical Billing

Lives: Eretz Yisrael

Family: Three kids under four

I’m the family foodie and I love cooking — my Shabbos and Yom Tov menus are always full of exotic recipes. But for weekday suppers, when I’m busy all day with work and little kids, I just want to get everyone fed — quickly. All those easy, kid-friendly, backup suppers for busy moms? My kids won’t touch those — no way will they let me get away with eggs or tuna or sandwiches. They love fleishig, so I need to supper plan that way.

Life is so hectic and I don’t really have the time to cook or plan in advance. I try to figure out what protein we’ll have in the morning, while I’m working, and then I pull it out of the freezer as soon as I decide. I throw supper together in the afternoon, as my kids come home famished. I’m pretty good at multitasking, so I’m fine making supper with the kids around. If they’re hungry and kvetchy, I’ll say something like, “Look! The chicken is cooking! Then you’ll eat!”

My favorite spice:

Garlic powder; it’s my go-to.

My go-to kimpeturin supper:

Schnitzel, mashed potatoes (half with onions, half without), sometimes soup, fresh salad, and melon or fresh fruit for an appetizer.

If someone treated me to a meal out, I’d order:

If I really didn’t have to think about the price, or feel guilty about not thinking about it? Carpaccio or lamb chops.