Our current home setup is, @antichrista handles school in the morning, I do all the meals. Here’s a look into what our kitchen is like. This morning I woke up at 6:30 and, for breakfast, I toasted bagels I’d made yesterday… 
I then took the bread dough I’d mixed last night (overnight, room-temp proof) and moved it to a banneton (a proofing basket). Then I fired up our outdoor smoker and put salmon in it; I had brined it two days ago, fridge-dried it overnight…
About an hour before lunch, I preheated the oven and sliced up bacon I’d made in the smoker a few weeks ago. I sliced mushrooms and shallots and sautéed them for mushroom gravy. In between these, I started setting up the table…
A few nights ago, I mixed biscuits; they were in the freezer until today. Those and the bacon went into the oven for 20-30 min…
Meanwhile, the salmon was done smoking; I cooked it and vacuum-sealed it, froze half and fridged half. That’ll go with more bagels another day. I popped eggplant into the smoker…
Gravy’s done. I took pacific rockfish fillets I thawed yesterday, and Old Bay-dusted them, fried them. Also, scrambled some eggs for the kids. The kitchen’s hot so I softened butter and mixed it with honey, for the biscuits. Sliced up and salted tomatoes…
Biscuits and bacon come out. Kick up the oven heat to bake the bread in it now…
Lunch is done. Biscuits, honey-butter, bacon, scrambled eggs for the kids; rockfish with mushroom gravy and tomatoes for us…
After lunch, the eggplant is done so I turned it into babaganouj for tomorrow…
And the bread is done, ready to be eaten at dinner…
That’s probably slightly more cooking than I normally do before noon, but not by much ☺️ The keys are: knowing your kitchen supplies, basic familiarity with cooking methods, planning it out the night before, cooking a day or two ahead, and using lots of timers. Ding!
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