See, I can't stand syrup for a texture reason. It's not the mouthfeel of it, it's the fact that it's dribbly and supersticky and thus gets EVERYWHERE. I use brown sugar for pretty much the same reason. Adds something slightly more to the flavor than pure sweet, too.
So, I recently found low spoons food actually advertising how few spoons it cost. It´s soup in a container with precooked but not dried ingedients and concentrate. You really do make it like tea.
WHAT IS THIS AND WHERE CAN I GET MY HANDS ON IT Also I've been feeding on raw sausages - open bag, retrieve sausage. Also good for supplementing low spoon food that doesn't have meat in it by itself.
Edeka has them near Lankwitz Kirche. Other Edekas may have them as well, they´ll be in the fancy displays with the precut salads and fruits.
Ok so I will give you an example of my (for real) low spoons food: Step 1: make pasta and strain it Step 2: add utter and shredded cheese Step 3: add sea salt and garlic powder to taste Of course this is actually like... at least 12 steps (and I didn't include it because everyone I think knows how to make poor man's mac n cheese) but that gives some idea of what I can make before making food turns into a spoon vacuum also this includes the disclaimer that no dishes need to be done first because washing dishes is another spoon vacuum (because I have to deal with really unpleasant sounds like the faucet and clanging metal things)
Here's some vegetables tips: Frozen vegetables sometimes come in packaging that can be tossed straight into the microwave. If you like making sandwiches, get a package of already-rinsed salad mix. Then whenever you make a sandwich, throw a few leaves on. If you want salad to be a Food, here are some things you can put on top of salads, besides salad dressing, to make them more substantial: - the usual stuff like croutons or bacon bits - Fully cooked chicken strips or even chicken nuggets - Crushed-up chips from the bottom of the chips bag (tortilla or pita work best, but you could use stuff like potato chips if you cannot give a fuck) - Shredded cheese - Canned beans (drain before using) - Canned fish, like tuna or sardines (just dump the entire can in, packing juice and everything) - A lot of other things that come in cans work too, like artichoke hearts, olives, and sun-dried tomatoes packed in olive oil, but most of them are more expensive
cheese. just. entire blocks of delicious cheese. the classic song doesn't lie. the cheese does, indeed, stand alone.
Cheesaritos! Hunk of cheap American cheddar Bottle of cheap American salsa Big tortillas Nuke the tortillas to soften: one minute. While they are nuking, grate the cheese: 15-20 swipes per tortilla. When tortillas are done, spread one tablespoon of salsa in the middle of each. Add cheese. Fold up. Nuke the cheesaritos for one additional minute to melt cheese. Eat.
Fruit and cheese is what got me to start eating salads. Who decided tomato and iceberg lettuce was gonna be the default salad that is the boringest most disgusting shit. :( We live on spinach-strawberry-mozzerella salads with toast most of the summer.
This reminded me of a thing, which isn't exactly a spoons problem, but is relevant to brainweird and food. Sometimes, I can't get myself to make food because none of the foods on my list of possible things to make sound appealing. I think this is some combination of depression and exec. function problem. Anyway! When that happens, I can sometimes trick myself into making food anyway by making fancy unusual food that isn't actually harder to make than the normal food, but seems more appealing. Like, instead of a sandwich with some kind of pre-sliced meat, cheese, something to moisten bread, and lettuce, I'll put some crackers, however many slices of meat I'd put on the sandwich, and some cheese slices on a plate, plus maybe olives, cut up fruit, and large-leaved fresh herbs like basil or parsley or mint if we have some convenient. Then, I get to make little hors d'oeuvres out of it, and eating is fun and interesting and involves my hobby of making stacks of things balanced on top of each other. Plus, I have better control of which flavors are in each bite, which is nice. Somehow this manages to not cost more spoons than just making a sandwich would. I think it's because, while there are more assembly steps, they can be spaced out in between eating, at whatever pace I feel like, and each individual assembly step takes less time. I can assemble little cheese-crackers while sitting in my comfy chair watching a TV episode or whatever, which also helps. Point being, transforming elements from one low-spoon food into a different food that seems more special but doesn't cost more spoons has been a helpful tool for me. The lower-spoons the food is, the less possible this is, but, so it goes.
Kraft macaroni cup+some ham+some extra cheese(I use mozerella, you can probably use just about anything)+garlic and onion powder(just little pinches of each)= yes.
A lot of these things are sandwiches or noodles and I don't really like either D: Regular rice can totally be made in the microwave. 2 cups rice and 4 cups water into a big glass or plastic bowl into the microwave for 20 minutes and you've got stuff to stick into your face without having to worry about keeping an eye on the stove. All my attempts at making more or less rice like this has sort of ended with lighting the rice on fire though so be warned. I like making a couple cups of rice at a time anyway so I can just reheat it and put like, eggs or ham or something on top. Bolthouse Farms has protein drinks that don't have the gross gritty texture most others have. They're kind of expensive but delicious and have adequately sustained me through week long periods of I-can't-even-stomach-the-thought-of-eating phases. Zatarain's boxes of red beans and rice is probably my go to no spoons food. One box is enough for me to eat off all day for the low cost of watching for a pot to boil, plus it's a complete protein all on its own, plus I can eat it cold and it's tasty spooned onto toast or crackers. After that it's probably spam and rice, which is rice with a couple of spoon fulls of curry powder mixed in before cooking plus a cup or so of frozen veggis and cubed spam. Frying up the spam before mixing it into the rice makes for crispy deliciousness but it's totally optional.
Jarred alfredo sauce is the devil anyway. But on that note, my low spoons food often tends to be moderate-spoons cooking, like stirfry or something. It's weird.
cucumber sandwiches are my summer comfort food. what makes them low-spoons is the following: spreadable cream cheese in a tub. get the herbed kind if you can find it, like garlic or green onion, that's good stuff. seedless english or japanese cucumber, the kind that comes in plastic wrap. NOT the fat kind that comes waxed and has a lot of seeds and jelly in the middle. you're gonna make two sandwiches here. so you spread your cream cheese on your bread, obvs. then you take your cucumber, and don't take the plastic off. just slice right through the plastic as you cut about two inches off the end. take the plastic off that small piece, open it out, and put it over the cut end of the bigger piece. now you can just chuck it back in the fridge and it'll keep fine til your next sandwich. peel your short piece of cucumber if you want (tho some of those seedless cukes have a really thin skin so you needn't bother) and slice it thin. layer the slices on the cream cheese -- a little thin sliced onion is nice too, if you have a bit of energy to spare, or a few leaves of spinach -- and put another cream-cheesed slice of bread on top, and you're golden. cutting the sandwiches in half can make them easier to eat, since cucumber slices like to shoot out of the sandwich if you hold it floppy.
@jacktrash What's also really great on a sandwich like that is some sliced ham, or some other sort of delimeat that you like, preferably salty.
toasted wheat bread is the best with those cucumber sandwiches, especially the multigrain type with lots of texture seed nut things. usually i don't like wheat bread but it tastes sugarysweet with cucumbers and cream cheese. another easy addition if you have it: garlic salt. cucumber open face sandwiches may or may not have been my childhood summertime food.
i have a texture issue with multigrain bread, and am not fond of toasted sandwiches with some rare exceptions. i like soft honey wheat bread for these sammiches, or if i'm making a thicker sandwich with more ingredients so it needs some structural support, chewy sourdough.
when i was a kid my mom used to just buy me loaves of sourdough. i would just. eat. the bread. the bread was so good. and you can use cream cheese with it. or butter. i don't normally crave bread but now... mmmm.
