Who: Angela, test kitchen manager.

So far, the challenge is going: quite well. My son is home from college so I’m highly motivated to sit down for dinner as much as possible while he’s here.

This year, I’m determined to: eat dinner on weeknights and not graze my way

Photo: James Baigrie; Randy Mon

through the late evening.

I chose this because: I want to end my day on a healthy balanced note.

My biggest temptation to cheat: continues to be the great food in the test kitchen. Right now we’re testing Passover Seder recipes. If you’ve ever been to a one you know that there’s a lot to eat. The recipes for Sunset’s 2015 story come to us from chef and cookbook author Tanya Holland so the food is beyond good. But if I eat too much at work I’m not very interested in food or cooking when I get home. Add to that the house is still filled with edible holiday goodies.

Coping mechanism(s): I still have my emergency squash soup in the freezer but want to cook dinner a couple of times a week too. Most nights it’s a little protein with vegetables on the side or a hearty salad. I pick simple recipes that come together quickly. I’m finding plenty on I knew we had filet of sole in the fridge at home so plugged that into the search and crossed my fingers. The first recipe that popped up looked delicious and I knew I had all the ingredients at home.

A recipe I’m really digging: Almond-crusted sole. I get the crispiness of fish that’s breaded and fried without the mess. Bonus: my son and husband liked it too!


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