Cook for a day, eat for a month

Cecil Whig - - COMICS & PUZZLES -

The book ti­tle “Once-aMonth Cook­ing” made me laugh. Cook once a month? I didn’t need a book to do that. I needed the mo­ti­va­tion to cook the other 29 days of the month!

Years af­ter read­ing this book I met up with co-au­thor Mary Beth Lager­borg and learned that once-amonth cook­ing is a method of pre­par­ing a month’s (or two weeks’) worth of din­ner en­trees in one mega­cook­ing ses­sion and then freez­ing them for later use through­out the month. While Lager­borg and her co-au­thor Mimi Wil­son have de­vel­oped a spe­cific and thor­ough plan for pre­par­ing many meals at one time. In fact, any ef­fort you put into pre­par­ing meals in ad­vance has de­cided ben­e­fits:

— Con­ve­nience. Hav­ing en­trees in the freezer pro­vides the con­ve­nience of take­out with the aroma, ap­peal and taste of home cook­ing.

— Sim­pli­fi­ca­tion. Noth­ing un­rav­els the seams of fam­ily time faster than hav­ing noth­ing on hand for din­ner. Know­ing din­ner’s ready to go pro­motes house­hold calm­ness and peace.

— Flex­i­bil­ity. Hav­ing your freezer stocked with en­trees means you can wel­come last-minute guests with­out feel­ing em­bar­rassed, ticked off or stressed out. A meal­stocked freezer also al­lows a fam­ily to carry on even if some­one in the fam­ily is trav­el­ing, has surgery or has a new baby, and when the hol­i­days ap­proach.

— Less Ex­pen­sive. Take­out food is ex­pen­sive, and so are trips to the mar­ket at 5 p.m. A quick stop for milk can re­sult in a bas­ket filled with im­pulse items.

MARY HUNT

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