I had my friend come over for dinner on Tuesday night so that we could spend time together with Kaia. With a baby now, it’s easier just to have friends come over and hang out. Not to mention with my pumping schedule, I now pump right at dinner time, so it’s harder to go out in the evening. I prepared most of the food the day before, but I got annoyed with my packets of organic chicken thighs from Costco when I realized that my approximately two-lb bags seemed more like they were 1.5 lb. The total packets are supposed to be about six pounds total, and I’m pretty sure this total was less, which was why this packet was so small. After I prepared Tuesday night’s butter chicken, I looked at the pot and saw how little chicken there was, especially since meat always shrinks after cooking. There was no way we’d have any leftover butter chicken after my friend left! I thought. Plus, with my nanny eating some of the food, setting aside a small portion unsalted for Kaia, and the three adults, there was… just a lot of butter chicken sauce and some diced bell pepper left. I felt so disappointed at the end of the night, seeing how little leftover food we had.
That’s the thing about Asians who cook: we aren’t like most Western people. We get excited when we have leftover food. When it’s from a meal out, that means the cost per meal goes down. When it’s from food that you cook, it maximizes the time that you spent cooking that dish. Oh well. Now, I just need to know to double the butter chicken recipe next time and remember to use more chicken.