The one thing I hope to get Nicole to learn from me since we’ll be closer and be cooking together is to cook ahead. When life was “normal” instead of the crazy TX/MO shuffle we seem to be doing now, I’d always cook extra so that every third or fourth week, we ate out of the freezer. That’s a nice break for the cook/dishwasher.
Today I made eggplant parmesan as part of our dinner and had enough eggplant to make a larger dish and a smaller dish for the freezer. Nicole and Addie are here for dinner so we’ll use the larger dish tonight. Having food in the freezer that we like often keeps us from going out to eat when I’m too tired or too busy to cook.
I don’t even have to think twice about it now. Some dishes are better as leftovers than others so I only freeze the things I know will be good but if I cook 7 – 10 meals per week, and manage to safe even three or four per week, it doesn’t take long to have enough to be able to pull meals from the freezer for a week.
Here, I have two fridges with freezers but no big freezer so I doubt I’ll be able to stock up too many prepared meals til we’re able to get a freezer from Texas moved here or buy a new one.