Technically, the debate is very straightforward: my husband loves takeout, and I don’t.
It’s not that I don’t enjoy having someone else doing the cooking for a change; truthfully, sometimes lighting the ol’ gas burner night after night gets tiresome. Plus, there’s the chance to try different cuisines in exactly the time it takes to dial a dinner – and, I must admit I love a good skewer of chicken souvlaki (extra tzatziki on the side).
I suppose the real reason I hate takeout is as follows: I’m cheap.
There! I said it. I simply can’t fathom wasting $30+ to feed a family of four – not when I know I can re-create the same meal for just a few dollars per person. Give me a stocked pantry and a recipe book… I will work wonders. And my husband does adore my cooking; he just likes to see me have a day off from time to time too.
Back to the debate.
My husband has been lobbying for a takeout (or dine-in) brunch for some time now: you know, Cora’s, Sunset Grill, Eggspectations – all respectable breakfast joints where a customer can enjoy a great meal for $8.95 per person. Plus tax. Plus tip. NOT happening.
In addition to the pricey menu, I have a huge problem with sub par ingredients – grade F eggs, greasy potatoes and breakfast sausage that tastes like the bottom of my shoe. And, since you’re paying for it, the tendency to eat every last scrap of pork fat on your plate. Certainly I can do better.
So, this past weekend, I treated the family to a restaurant-style breakfast – hold the heart attack.
On MY menu: I swapped white bread for toasted Dempsters WholeGrains Flax bread and added light spreadable butter. Next, I decided give a few years back to our arteries and substituted breakfast meats for fresh fruit – however, I did keep it somewhat traditional with two fried eggs, over easy. And what about those greasy, overcooked potatoes? Not even close.
Introducing delicious Cavendish From the Farm Rustic Reds:
Great as a side or ingredient. Rustic red skinned PEI diced potatoes are seasoned with sea salt, are low in fat and deliver a delicious red potato flavour and texture in every tasty bite-size morsel. No peeling, no cutting and no mess. This convenient potato alternative is prepared the homestyle way, and adds great visual appeal to any plate. Rustic red skinned diced potatoes also make a great time saving alternative to any of your favourite potato recipes.
The fact that you bake them in the toaster oven vs. frying them in oil cuts down on a lot of the fat – just 3g per 85g serving. Now THAT is a great reason to stay home. I sprinkled the potatoes with smoked paprika for a hint of earthy spice. And the verdict? The family adored them, of course. Crispy on the outside, fluffy on the inside and the perfect accompaniment to a delicious, healthy breakfast.
Let’s just say that I won this debate, fair and square.
I am participating in the From the Farm blog tour by Mom Central Canada on behalf of Cavendish. I received compensation as a thank you for participating. The opinions on this blog are my own.