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The internet is wonderful tool for sharing information. It can be especially helpful in finding great budget options for stretching a dollar, especially with food. You found your way here, didn't you?

But the internet is also a place of fantasy. And a lot of times the budget recipes you might encounter, unless you already have the same capsule kitchen as the influencer, social media personality, blogger, or recipe developer, doesn't always mean a savings over buying that dish from a restaurant. This is why...

I make this for breakfast when I am solo-parenting. Kid never rejects it. It is packed with fat, fiber, and protein. And it is made with my personal capsule kitchen's pantry staples.

You know what you don't do when living with someone of Chinese extraction? Flaunt how delicious gochujang is. So, don't flaunt it. Just eat it.

Did you know there is a New York Times Cooking subreddit. Oh yes! There is a subreddit for everything. My library provides us with a subscription to the New York Times Cooking section and I generally find most things there to be far more ingredients and steps than my brain could handle, but some absolutely wonderful soul on the subreddit converted the Strawberry Drop Biscuits recipe by Andrew Purcell into something much more executive dysfunction friendly.

No rolling. No cutting. One bowl. You can use salted butter - which is what you have on hand, anyway, because it is the best bread butter. And to incorporate the butter it is fun sensory play; plus you don't have to keep the butter cold.

And they taste like BoBerry Biscuits. Plus they freeze well.

I have an earlier version of this recipe kicking around and wanted to update now that I've got executive dysfunction AND a toddler. That's double not able to attend to my cooking, so I shifted things around and made this more of a dump-and-go recipe.

Mujadara is a vegan, middle-eastern dish of spiced lentils. It's name means "pockmarked" which is in reference to the rice looking pockmarked by the lentils. The spice profile used here is lebanese because yum. In the Notes section, I'll offer other sources of other spice profiles from other countries and cultures.