Mindful Cooking and the Art of Overthinking

Continuing with the mindfulness of cooking [with one part of my brain] while listening to Great Mythologies of the World [with another part of my brain], yesterday I made a homemade slow-cooked spaghetti sauce with prepared meatballs for use over the week and gluten-free cornbread croutons made from Live G Free GF Corn Bread mix that Papa Satyr prepared for me the other night. They were served on a salad with leftover beef tenderloin that he grilled this weekend. 

I improved Velveeta shells and cheese with butter, mustard, edamame, and bacon.  It is part of an experiment to find easy things the small one will eat during the day. However, I don’t think Velveeta will make the cut. So far, only frozen mini ravioli have made it to regular rotation.

Hattie Quinn, Author Facebook:

As I tend to overthink things, partly as a form of procrastination, possibly based on a vestigial fear of failure, I am listening to a 60-episode Great Course entitled Great Mythologies of the World in preparation for writing a short story involving Greek Gods in minor supporting roles. 

Of course, I have moved beyond Greek myths already, but someone else might have a myth relevant to my story. 

I amuse me.