Lessons From My Kitchen

What I've learned from not eating out at restaurants for six months

When Kyle and I set out on our 2024 No Eat Out Challenge, there was no way we could’ve known where that would lead. My account going viral, a new sense of ownership over our health and kitchen, a desire to create a space my child wants to be in, this newsletter, and so much more. I can remember sharing my first monthly lesson on Instagram. It was a chilly and rainy day in late January and I needed to wash my hair.

I set my camera up in my bedroom and began explaining what would be my first of 12 lessons. I think it was something about not every meal having to be pretty, instagramable, or even food that would deeply satisfy. Sometimes you just have to eat and move on.

I began a trend in that video by saying, “Here is what we’ve learned this month and it has nothing to do with food.” The larger picture still stands, yes, most of the things we’ve learned have had very little to do with food, but I have tucked away a few lessons that make our kitchen run smoother and I wanted to share that with you now!

Lessons that actually have something to do with food or the kitchen

Eggs crack so much easier and cleaner on a flat surface.

I’m not sure where the rumor came from that you needed to crack an egg on the edge of a bowl or counter top. I’ve been eating a ton of eggs lately to get a great deal of protein into my diet and I haven't gotten a shell in the bowl in months. Try cracking an egg on a flat surface and see if it’s easier for you too!

Butter is top notch when kept at room temp.

I’ve gone back and forth on this one for years. It’s cleaner and not as messy if kept cold in the fridge, but spreads so much easier if warm. The jury is still out and I’ve found the cleanest, most counter-pretty way to keep butter out is to store it in a butter bell.

I’m a fast eater.

I had no idea. I realized this just a few weeks ago and Kyle and I have been discussing it because I used to be a slow eater and would even tell him to slow down and that “his food wasn’t going anywhere.” I will hammer through dinner and be done (or going for seconds) before my boys are even getting started on their meals. Did this happen when I became a mom? Scarf down your own food so you can serve your loved one? Hurry up and eat so I can get a jump start on closing down the kitchen and not be rushed through bath time? I’ve no idea, but I’m very aware now that I’ve rushed through a lot of family dinners and I will be more present to enjoy not only the dinner but those I’m sharing it with. Which leads me to my next lesson..dinner table intentionality.

The dinner table is sacred.

We are closing in on the end of summer and in the Henry House we let loose on a few things during the summer. Samuel grows his hair out and only gets it cut just before school starts, we have lazy Sundays and push off chores if we want to, and we eat in the living room. Yuck! I know! I grew up with something called “Living Room Picnics”, my parents would order pizza, rent a movie, and throw down a quilt and we would picnic right there in the living room. We basically do that all summer which is a treat—but there is no bonding like eating at your dining table. We know that right around Meet The Teacher, our table becomes Grand Central Station of our home again. Our son has started saying the blessings, Kyle and I are completely intentional with our focus being on each other and our son. We answer his questions, we talk about our days, we make plans for the weekend, we turn off the TV and have our house playlist sing us into the evening. Dinners with your family are sacred. We bring our electronics to date night, give our kids tablets, and turn dinner into another thing we just “have to get through.” That is really what this whole year was about, not getting through anything, but instead remembering to be present for it all.

Salt matters.

I wouldn’t consider myself a salt snob and I am not here to fall prey to recent articles about traces of lead being found in a favorite salt brand. But who knew salt could set off a dish like it can?I grew up on Morton’s Iodized table salt and I’m here to tell you after exploring the different options—Morton’s is trash. *This blog is not sponsored by Morton’s, obviously.* I’ve found that if you want to sass up fruit like peaches or watermelon, Redman’s Pink Himalayan salt is the best for that. If you want a deep rich sea salt flake, I’ve been loyal to Celtic Sea Salt for years and still trust it. But if I can find it on the shelf, I will always reach for Maldon Sea Salt Flakes. They crumble perfectly between your fingers and make each meal taste like it is supposed to.

Lemon zest makes everything better.

Seriously. Who knew the zest of a lemon could punch up anything. And I truly mean (almost) anything. I haven’t tried lemon zest on cereal or an almond butter & jelly sandwich, but I have added it to pasta, every chicken dish, a mayonnaise-based steak sauce, fruit bowl, pasta salad, tuna, and so much more. My favorite has been adding the zest of lemon and a bit of juice to sour cream for a nice kick on Taco night!

Closing shift is next level.

I heard one time that doing a chore now is doing your future self a favor. Meh. Sometimes myself of now really just wants to get off her feet and enjoy an episode of Bridgerton and not do the dishes, but there is really something magical to closing down your kitchen at night. Clean sink, clean counters, dish washer running to be unloaded in the morning, and the most important step—that I haven’t had to do in years is making coffee for the next morning and setting the timer on the coffee pot.

My beloved husband has done this for me as long as I can remember and each morning when I hear the four beeps from my pot letting me know my legal addictive stimulant is hot and ready for my consumption, it truly lets me wake up with a smile on my face. And yes, I’ve tried to do the water first, protein first routine and sometimes I do, but nothing makes me happier than a hot cup of coffee first thing in the morning while I watch old episodes of Martha Stewart in bed. Sue me.

If you have any food or kitchen musts, I can’t wait to hear them! I can’t believe we are over half way through this annual challenge and I truly thank you from the bottom of my heart for being here!

Dig in,

Bailey