About ‘Dinner by Five’
Getting dinner ready by five seems to be my story right now… it won’t be forever but with 3 kids under 5 years old dinner time starts at 5 and continues on into the early evening.
To survive this schedule and still be creative in the kitchen, I try to take complex recipes and make them simple. You don’t need a lot of ingredients to create tasty, healthy home cooked meals for your family after a day at work.
This counts for breakfast, lunch and dinner – with a little bit of planning, a well stocked pantry and a desire to step into the kitchen – your family can be eating and learning about great cooking and nutrition from a young age.
I’m a husband, father of three (two of those are twins) and full-time web developer for a major software company. I don’t have a lot of time to cook with such a busy schedule, but I do cook, enjoy it and always aim to make it part of my day.
I’m really big on the practical side of cooking. I like to deconstruct recipes and try to make them as practical as possible for those living the hectic lives of parenthood.
My worst nightmare is an Ottolenghi recipe – I have nothing in the fridge and two twins are staring at me waiting for dinner. (I love the guy, but that’s kind of not my life anymore)
Give me a 5 minute porridge that tastes just as good as a 20 minute one. Give me three ingredients over ten and while were at it let’s make sure it’s all tasty, healthy and fun to cook.
My kids won’t be young forever… so this ‘survival mode’ of cooking will have an expiry date eventually.
What I’d like to do from there is teach my kids about the kitchen. Knowledge of food, cooking and nutrition are essential skills I think kids should learn young and practice as they grow up into young adults.
I’d like them to learn to apprecieate the ceremony of the family dinner and enjoy eating a good meal cooked by dad, mom or eventually all of us contributing in some way or another.
Then it’ll really be Dinner by Five.