I do my major cooking once a week. That includes meat, poultry and vegetables. Some weeks it's just right, and this week I threw out a lot of cooked vegetables. And other weeks my husband complains that he doesn't have enough to eat.
I wish there was a more efficient way.
And now it's Thursday, and I have to cook dinner. I already cooked the chicken for Shabbat and next week. This is the one night of the week when I actually make a real meal. Ok, it's usually pasta, salad, vegetables and some cheese.
At least I finally found a way to bake the right amount of cake, after throwing tons out. I use smaller pans, disposable, and freeze.
4 comments:
I use smaller pans, disposable, and freeze.
You are very smart to do that. You know, you can freeze your leftover food too. Frankly, you can freeze it all for the week in the portions you want/need and defrost each day as you need it.
vegetables, too?
any warnings? suggestions?
Hmm.... don't nuke in plastic wrap or plastic containers but rather on a plate. I think they've made discoveries of leakage of bad toxins or something. Take out early in the day, maybe late morning. When it seems defrosted, put in the fridge until you're ready to heat it up, either on the stove or in a microwave.
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