If there was no such thing as food poisoning, and I could leave food in my oven all day, I would cook every meal using my oven timer.
Since reality intervenes, I cook only selected items using my oven timer, but when it works, it works really well. If you have the wherewithal to prepare a large casserole of some sort in advance, you can pop that baby in the oven on your way out to the little league game, and a steaming, hot dinner will be waiting for you on your return.
As a bonus, it gives you a pat answer to the inevitable question, “Can I have money for a hot dog?” You can smile sweetly and say, “I have dinner in the oven,” when what you want to say is, “Another hot dog? Seriously, how many darned hot dogs can you guys eat in a season?”
There are a few things you can leave in the oven all day, if you are a roasted-vegetable sort of person. Cut a squash in half, clean it, and place the two halves face down on a cookie sheet. They can sit all day and fire up for the evening meal. So can any number of winter vegetables – turnips, beets, kale, cabbage, brussel sprouts. And of course, potatoes. But you still have to pull something else together to go with them.
What I really want is to be able to have the whole meal waiting for me when I return from work. That would require an appliance that is a refrigerator all day, and then becomes an oven just in time for dinner. Surely with our advanced technological know-how someone could come up with one of those.
Tomorrow…P is for Posture
Read the series at A is for About