Southerland not scared to face dinnertime

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Doris Southerland tackles the battle of preparing meals everyday and comes out on top thanks to preplanning, creativity and flexibility.

“I’m a vegetarian to a degree,” said Mrs. Southerland. “I still eat eggs, milk and fish, but my husband is a carnivore.”

On top of meeting her and her husband’s tastes, Mrs. Southerland must also satisfy the palates of her sons, 5-year-old Joseph and 3-year-old John David.

“Joseph doesn’t care for meat, but John will eat some meat, preferably pepperoni,” she said.

After marrying her husband Paul six years ago, Mrs. Southerland had to switch the way she looked at meals completely. For the single and healthy eating Mrs. Southerland, couscous and raw vegetables made a desirable dinner.

“But when you add a person who would like something more substantial,” she said, “you have to experiment a little more.”

Over the years, Mrs. Southerland nudged healthier meals into her husband’s daily routine, fixing him a healthy salad for lunch and a meatier platter for dinner.

“With kids,” Mrs. Southerland said, “I have to know what I’m going to make and have to have them occupied.”