What Got Me Started
Was thawing swordfish steaks in my fridge when I suddenly realized – dang, got no sides ready for dinner rush hour. Clock ticking, hungry kids grumbling behind me. Wanted simple stuff needing only pantry basics cause ain’t nobody got time for fancy grocery runs.
First Move – Kitchen Recon
Tore open cabinets like a raccoon hunting leftovers. Found half bag lemons rolling around, some sad parsley in veggie drawer, plus always-there olive oil and garlic. Grabbed that trusty lemon pepper shaker too. Okay – lemon herb sauce happening!
The 5-Minute Sauce Hustle
- Juiced two lemons straight into bowl (seeds flying everywhere, whatever)
- Chopped garlic like my life depended on speed
- Tossed in handful parsley scraps from fridge
- Glugged olive oil till it looked saucy
- Shook lemon pepper like salt bae on cocaine
Veggie Emergency Plan
Saw lonely zucchini hiding behind milk carton. Sliced it skinny sideways while fish sizzled on pan. Threw slices onto screaming hot skillet with oil splash – boom, instant seared veg.
Carb Salvation Move
Remembered freezer stash! Yanked out frozen garlic bread. Slammed pieces straight into toaster oven. Burnt fingers pulling them out – worth it for crispy edges.
The Final Pile-Up
Slathered lemon herb sludge over fish, dumped seared zucchini beside it, shoved garlic toast against everything. Kids inhaled plate in 4 minutes flat. Zucchini disappeared first – who even are these children?
Post-Chaos Notes
- Lemon sauce made fish 10x better – flavor blanket
- Zucchini cooks stupid fast when sliced thin
- Frozen garlic bread = secret weapon
Total kitchen time? Under 30 minutes with dishes piling in sink. Next time might dump capers in sauce for salty punch. This ain’t Michelin star food – just quick fuel that doesn’t suck.
