The only thing that's a bigger PITA than cooking for one, is planning meals ahead of time.
You are so right, my man. Whenever my ex planned a meal we didn't have this, we didn't have that, and she couldn't remember where she put a certain utensil or the final ingredient the recipe called for. My meal planning is, I think I'll eat that stuff in the fridge later on, or, I wonder what I can find in the cupboard. Maybe I can put something in the cupboard on/in that thing in the fridge? Or, I'll make a trip to the store for something to add to something else I have, but only when I'm in the mood to go. I hate shopping and sometimes I eat until there's nothing left that I want to eat before I go to the store again.
Since I didn't eat any eggs yet I had 4 of them with soul seasoning and green jalapeno Tabasco stirred in, but not beaten, fried in extra virgin olive oil. 3-4 eggs are a good fit for my 8" skillet. I more or less left them alone until they were cooked about 2/3 of the way through, chopped them up just a bit because I didn't think I could flip it whole, flipped the pieces and let the liquid fill in the cracks. Then I topped it with Mexican-style shredded 4-cheese blend and shut off the stove. I don't have a lid to fit that pan so I put the big pan on top of it and let it sit for a minute or two. I slid it out mostly intact and topped it with tomatillo salsa verde. I wanted them done but not overdone and the eggs were so moist and fluffy that it really surprised me. I didn't know I could make eggs like that. I didn't know anyone could.
That was lunch. Breakfast was was Philly Cheese Steak flavor Lay's potato chips and not a lot of them. Now I'm going to eat the rest of the fried onions and that can of chili that have been sitting next to the microwave for a week and a half. With shredded 4-cheese blend too.
Instead of just wiping off the skillet with paper towel like I used to, I dried it over about a medium-hot flame until it smoked, poured in a little canola oil, and wiped out the excess with a paper towel. I made sure I coated the bottom and the rim too. The whole pan has a nice sheen except the handle, and I treated my other skillet the same way. I think I'll keep doing it the right way from now on. If I ever get a carbon steel skillet I'll do the same thing too.