- prepped several containers of fresh veggies
- made a large bowl of salad and packed it into a half-gallon jar
- made a gallon of iced tea
- canned the quart of chicken broth that came from the the breasts and thighs
- packed everything into the refrigerator
- started the dishwasher
- distilled a gallon of water
- Breakfasts are simple: bacon or sausage with eggs.
- Lunches are salads, sandwiches, or leftovers.
- Dinners involve nothing but reheating something I cooked on Sunday.
Each meal takes no more than five minutes of hands-on time. It’s about one hour a week to get meals on the table, not counting the couple of hours of batch cooking (and cleaning) on Sunday afternoon. When we cooked each meal individually, it took up to 21 hours a week. So one hour saves ten.
We just do week-sized batches. Ambitious people do month-sized batch cooking. These books are the classics!
Then there is this series: