Hopeful History

joomju:

audible-smiles:

I didn’t really get meal prepping when it was about assembling full meals in little fridge containers, because those become unappetizing after literally 48 hours, so if you’re working 4 or 5 days a week, what’s the point? But now that it’s about freezing different recipes in small portions using silicone molds and then assembling modular meals? I’ve completely lost my mind. As of right now I have three-bean vegetarian chili, lemon-dill chickpea stew, two kinds of rice, macaroni & cheese, and guacamole in my freezer. Also frozen pancakes. Also just two servings each of Hungarian mushroom soup and prepped chef’s salads in my fridge (including hard boiled eggs!). I’m working 3 twelve-hour days right now, which means I can’t cook at all during the work week, so the day before my “Monday” has become cooking day. I’m having a lot of fun, but I maaay need a chest freezer.

I hate cooking. I used to work in a factory. I now work in IT. Welcome to spreadsheet cooking.

• I have a chest freezer in the living room of my apartment. It paid for itself the first month I owned it.
• Two pressure cookers (or slow cookers). One for the meat sauce, one for the grain.
• The US Navy Cookbook 1944 has recipes for curries, stews, and casseroles meant to feed 100. I scale them down to 25.
• Pancake batter can be frozen. I weigh the pancake ingredients into a blender, blend, pour it into a ziploc bag, freeze, repeat. Bake them in the oven. Pack them in your lunches.

(via specialagentartemis)