Fortunately, I am no longer eating frozen shit at midnight. For a while when we were taking overnight shifts watching Addie, I was.
I’d wander downstairs bleary-eyed and heat something up. If I couldn’t heat it up in a microwave I wouldn’t buy it.
Heck, I just turned on my oven for the first time last week. I made a Brewpub pizza after she went to bed and it was delightful. I almost forgot what molten hot cheese felt and tasted like.
I’m still not cooking much, but I’m cooking a little. On Sundays, we’ll tag team watching Addie and grill a bunch of stuff.
Otherwise it’s delivery, takeout, bags of those hardboiled eggs for survival, and, well. . .frozen stuff.
All dressed-up in my best sweats, nine-months pregnant, and nowhere to go but our quick, weekly grocery store run, I might as well try some stuff at home.
This week’s section taste test includes three frozen wrapped things. The fillings may vary, but the textures are very mushy.
After posting about trying a few frozen meals from Rao’s Made For Home line, a few friends shared they like Rao’s jarred pasta sauce – I’ve curiously looked at the jars in the grocery stores, but never bought one before because I’m a cheap ass.
My parents always bought Prego or Ragu. I buy the cheapest, nicest marinara I can find. Usually it’s Newman’s Own or a store brand with a short ingredient list. I’ve made my own marinara from scratch, but find it tasted worse than when I doctor up a cheap jar of marinara with sautéed onions, garlic, fresh herbs, wine, or butter. . .
With Rao’s frozen entrees in our freezer this week, we randomly watched an old season of Top Chef where the contestants cooked at Rao’s in NYC. I’m probably not going to buy the $8 jar of marinara sauce and we’re obviously not going to dine at Rao’s anytime soon (or ever, because basically no one can).
Rao’s NYC is offering takeout for the first time via text requests.
So, this is the next best thing?
Ore Ida is here to solve our relationship with breakfast.
“We made Ore Ida’s Just Crack an Egg because we noticed the world’s relationship with breakfast was, well, a bit strained. We shouldn’t have to choose between a hot, homemade breakfast and a fast, bland, cold one,” their website says.
I used to scoff at microwaved eggs until I found myself trying to cook eggs at 5:30 a.m. Of course cooking eggs in a pan tastes better. But I found that I didn’t really want to mess around with egg shells and hot pans early in the morning before running to my bus.
Microwaved eggs were good enough. Maybe even luxurious, because they were a warm breakfast.
I’ve side-eyed Just Crack An Egg bowls at the grocery store for a long time. Call it morbid curiosity. The three little words, “Just crack an egg,” the convenience, the tidy little package. . .
The third trimester feels like one, violent craving for chocolate ice cream.
It also feels tired, cranky, out of breath and sore. But muchly chocolate ice cream. Chocolate shakes, most specifically, but chocolate ice cream will typically do.
“How do you make a chocolate shake?” I asked Jake.
“I think it’s just ice cream and milk.”
“That can’t be it,” I said.
When I got home, I Googled chocolate milkshake recipes and they were actually just milk and ice cream.
Here are the chocolate ice creams I’ve enjoyed most recently – I guess I’ll have to keep trying them all until I find the perfect one.