If you store your food the time between being hungry and eating should be minutes at worst. You're not going to put the bread on when you're hungry, you're going to put the bread on earlier in the day, or the day before even, and just cut a bit off when you want a sandwich. Similarly for anything you can cook without being there or store. Stick the slow cooker on before you go to work and come back to a lovely stew or something. That sort of thing.
It should not take you 3 hours to make a sandwich from the time you decide you're hungry. If it does, then there's something fairly seriously wrong about the way you plan and/or execute procedures. To the point where it seems you end up assuming that their horizon for meaningfully planned actions is less than 3 hours.
> 20 minutes for bolognese sauce (only outta a can I'm thinking, unless you're an iron chef or something)
Dice and fry an onion, fry some minced beef, pour a can of chopped tomatoes into it. That should have taken you 10-15 minutes to do all three, tops. The tomatoes will boil pretty much instantly, maybe throw in a handful of chopped mushrooms, bit of bazil, bit of oregano. Drop of tomatoes purée, maybe a little bit of gravy to thicken if you added too much moisture earlier on.
It's not hard to do in 20 minutes.
If you fry onions for 15 minutes or meat for 15 minutes, getting you up to a 30 minute sort of time span, then you're going to be getting dessicated husks out at the other end. You only fry onions for a handful of minutes with hot oil, 'till they start to go transparent, any longer than that and they start to crisp and blacken. As for meat - it'll just go increasingly rubbery. Yuck. Fry it until you can't see any pink bits left, continually spreading it around with the spoon to make sure it's done all the way through, and then it's pretty much done - get your tomatoes in.
It should not take you 3 hours to make a sandwich from the time you decide you're hungry. If it does, then there's something fairly seriously wrong about the way you plan and/or execute procedures. To the point where it seems you end up assuming that their horizon for meaningfully planned actions is less than 3 hours.
> 20 minutes for bolognese sauce (only outta a can I'm thinking, unless you're an iron chef or something)
Dice and fry an onion, fry some minced beef, pour a can of chopped tomatoes into it. That should have taken you 10-15 minutes to do all three, tops. The tomatoes will boil pretty much instantly, maybe throw in a handful of chopped mushrooms, bit of bazil, bit of oregano. Drop of tomatoes purée, maybe a little bit of gravy to thicken if you added too much moisture earlier on.
It's not hard to do in 20 minutes.
If you fry onions for 15 minutes or meat for 15 minutes, getting you up to a 30 minute sort of time span, then you're going to be getting dessicated husks out at the other end. You only fry onions for a handful of minutes with hot oil, 'till they start to go transparent, any longer than that and they start to crisp and blacken. As for meat - it'll just go increasingly rubbery. Yuck. Fry it until you can't see any pink bits left, continually spreading it around with the spoon to make sure it's done all the way through, and then it's pretty much done - get your tomatoes in.