Louisa didn’t join us for dinner on several occasions last week. She was involved with the high school’s fall play, working on costumes and makeup, and the shows were performed last week. Even when they don’t perform in a show, theatre kids still put in a lot of time in the theatre. Not that they’re complaining.
Anticipating her schedule as I planned last week’s menu, I decided to treat Joe and myself to a couple of carnivore dinners. I know, this is what nearly empty nesters do for fun. Woohoo, we’re going to eat meat! Can you believe it? I had been craving pork in particular, so pork tenderloin was one of our dinners, cooked on a sheet pan with broccoli and a wild mushroom mix. It was so easy to prepare, since I had purchased pre-sliced mushrooms and it kind of takes a minute, maximum, to hack some broccoli into smaller pieces.
The second night’s carnivore dinner was also partly roasted on a sheet pan, because I’m all for easy-peasy cooking. The asparagus and diced potatoes just made it all on the sheet, cooking at a high temperature for approximately half an hour. That was accompanied by fried chicken tenders, which take little time after the battering.
I would like to report to you that these were some of the tastiest meals we’ve had here in weeks or even months. But they weren’t. They were among the easiest meals I’ve prepared, one of the strongest points to recommend a carnivore meals. But because I was going for the quick and easy prep methods and counted on the meat standing out because of its meaty-ness, I didn’t put much thought into a lot of flavor layering besides salt, pepper, and olive oil.
Therefore, while these were high protein, easy to cook dinners, they definitely weren’t as flavorfully complex and tasty as our recent vegetarian meals.
I think I’m stuck between that proverbial rock and hard place, no longer knowing what I want to prepare or eat for dinner! Ugh.