Mediterranean inspiration...

Cooking is surprisingly therapeutic for me.  I'm usually hesitant to cook when I get home, since I want food right then!  So, when I cook I've been taking a few short cuts to make it go more quickly.
-Cut up veggies and pre-prep the night before
-Marinade meat the night before
-Have a recipe picked out or plan for dinner that night.
-Stick with preparing foods that don't take over an hour to make; start to finish.

Last night I made kabobs that were SOO good.  I marinaded the chicken in one of the garlic/herb lipton seasoning packets overnight, and cut up the veggies (red and yellow bell peppers, mushrooms, tomatoes) the night before as well.  All I had to do when I got home was to put the meat and veggies on the skewers and put them on my grilla skillet (a skillet with raised grill lines in it).  To bring more of the Mediterranean inspiration into my dinner I added a bit of hummus and some kalamata olives.  Just for the tastiness I also had some Muenster cheese.  So yummy.

Maybe cooking has grown on me since it is similar to cooking....every dish I make it a bit of an experiment because I follow a protocol (recipe) and get to troubleshoot and change the conditions to optimize the product.