Mike made bacon-maple-chocolate pancakes the first day at 3am. I was frying battered calamari at 4am the next. By the third day, Mike was whipping up a brilliant batch of Korean-style chicken wings at 5am.
The important thing to note is that we've been adjusting back slowly but surely one hour at a time and now we're almost completely back on track. And because of all the fresh ingredients we had in Wales, we've returned with renewed energy to cook more meals at home. This isn't terrible but it's not homemade. Especially after realizing how easy these wings were, Mike said he'd be trying another recipe. I told him I'd whip up a batch of the sweet daikon radish that typically accompanies Korean-style chicken wings.
Looking forward to a weekend free of plans!