WIFED OUT – Marilyn Armstrong

FOWC with Fandango — Paltry

I opened the freezer. It was empty.

Not completely empty. There’s always some kind of stuff in there. Freezer pouches for our next picnic, should we ever take one. Some frozen French fries. A pouch of frozen clams and a packet of minced beef. Miscellaneous English muffins and a loaf of bread.

The refrigerator is a lot more full. Mostly with drinks. Fruit juice, Powerade, Ginger Ale. Potatoes, onions, mayonnaise, ketchup, eggs. Lunch meat.

Leftovers for the dogs or what we call “the important food.” So even if we weren’t having company tomorrow, we’d have had to shop today because we had none of the makings of what I humorously call “dinner.” I’ve considered switching to the British style for the evening meal and calling it “Tea,” then serving tea with toast. I don’t think that would go over really big.

I used to like grocery shopping or at least like it a lot more than I do now. Probably I liked it more because I liked cooking more. I can hardly remember liking cooking less than I currently do.

Ironically I am a better cook than I was. I’m faster, neater, very sure-handed and I do not make a mess. But when the time comes to extract myself from whatever I’m doing, regardless of how paltry and meaningless the activity is, I don’t want to.

I’m cooked out. Whatever you can make easily for two people from any food you can readily buy at normal prices in Uxbridge, we’ve eaten it too many times. We are suffering from a serious case of diner’s ennui.

A few months back, I subscribed to Martha Stewart’s Cooking newsletter because I thought maybe it might give me a bright and shiny idea for something to make in the kitchen.

I won’t read the newsletter. I see the word “cook” and instantly delete it. Apparently, I do not want to be stimulated to greater creativity in the kitchen. What I really want is to be excused from cooking. Completely. Permanently.

I’ve been making meals for me and a husband, kids, friends, and family for more than 50 years. From now until forever, I could live on sandwiches and air-fried onion rings and be content.

Sad, but true.

I’m all wifed out.

45 thoughts on “WIFED OUT – Marilyn Armstrong

  1. Trust you to ALWAYS find yet another topic to take up – this for instance is one I’ve never thought about at all. I’ve (for once) read all the comments and have now a far more in-depth understanding of What you’re talking about…. So many factors are weighing in and the missing money one is a big part of the problem. Hero Husband is absolutely useless in the kitchen but eats everything (and anything) I put in front of him with great pleasure and real joy. BUT as he’s working in Switzerland and is mostly alone all week long while I spend my time still in France where we try to sell our house, so that we can BOTH live together again in our home country, I just realise over and over again that he truly has not the slightest interest at
    -keeping himself healthy
    -cooking anything, and I mean anything…. lately he hasn’t even bothered to make tea in the morning but just goes to work and gets his coffee/tea whatever there
    -never used any of the lovingly prepared suggestions I proposed to him
    IT REALLY REALLY FREAKS ME OUT….
    He’s gained even more weight in just a few weeks (he returns for the weekends and I join HIM for 8 or so days per month in CH – that’s the only time he’s eating well AND healthy) and he has a heavy heart history in his family….
    I do love cooking and I cook for myself even when on my own. I also pay great attention to the fact that it might be a meagre meal, putting aside the once-per-month frozen oven-fries I allow myself, but it’s served beautifully. I use my ‘good’ dishes, have candles, have my glass of wine, because at one of my low points in life I decided that if I wasn’t worth caring for myself, how on earth could I be worth anything to all the others. It was a life defining moment and I’ll never look back.
    I don’t like my microwave and really, really try to cook only fresh and from scratch. But I have bread in the freezer, doughs for tarts and I freeze lots of fruit when in season. I thus have fresh tarts (cheese is always available too, veggies as per what’s in season, fruit from the freezer), I cook large pots of soup when the ingredients are available on the ready and cheap, and we eat soup for months after I’ve made them. I had however to throw out meat several times because I just don’t think of it once I dumped it in the freezer. It IS worth having a freezer and it IS the same work of cooking a really big batch of, let’s say, pumpkin soup with spuds, herbs (season, again!), and then make portions to go to be frozen. I always have tomato purée, in those little cardboard packs, in jars – they go easily with everything and are frequently added to soups too. Some things are even best from frozen like peas and fish (when not living at a sea shore)… as they get frozen fresh from the field & sea.
    I’ll have a word with Garry next time I talk to him – you can tell him …. 😉 This is just not on! But then, see what good it did me with my own HH!!!! I now say: OK go ahead, kill yourself with your uncontrolled, unhealthy stuffing…. and he sighs and thinks he’s got the worst dragon-wife 🙂

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