I’m a huge fan of efficiency. Any time I can find an easier or faster way of doing something, it makes me extremely happy. Perhaps my love affair with efficiency stems from working in a factory as a teenager, where efficiency and speed are highly valued. But then again, maybe it’s simply because patience isn’t one of my virtues.
Either way, I love clustering and combining tasks, especially when it comes to working in the kitchen. In fact, that’s probably one of the reasons I like iron skillets so much: they can be used on the stove, in the oven, on the grill, or over a campfire. Versatility means less crap, and living with less crap is just plain good for the soul.
When preparing meals, I do my best to use as few pots and pans as possible. And the same goes for preparing snacks. Regardless of whether you have a dishwasher, who wants to deal with tons of dishes? No one that I know.
In recent years, I’ve started using snack boards a lot. Whether I’m preparing lunch or an appetizer tray, I often use the same cutting board for preparing and serving. For obvious reasons, I don’t use the same board if I’ve used it to prepare potentially hazardous foods (PHFs), but it’s perfect for when I’m slicing and serving fruits and vegetables.
My self-care activity for the day was taking a few minutes to put together a lunch board, and then taking another few minutes to enjoy it. And what made it even better was knowing that I didn’t inadvertently create more work for myself in the process.
How does efficiency impact your health?