Cook for a day, eat for a month
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.