When it comes to cooking, I am a firm believer in food prep. I am not the world's best cook, but I really enjoy organizing things - almost as much as I enjoy getting things done early so I don't have to bother doing them later. (Precrastination?) Anyway, if I'm going to cook, I'd like to have as much of the intermediate steps done beforehand as possible. The aim is to prepare and freeze as much as you can - so like a Bertoli frozen pasta dinner, all I have to do is throw it in a pan and then eat it. The emphasis is on the eat it.
The result of this philosophy was that I spent this afternoon baking croissants (and then eating them), making (and remaking) spaghetti sauce (to put in mini lasagnas that I'll make and freeze tomorrow), and cutting two large pieces of chicken into a bunch of tinier pieces of chicken. The end goal for this prep work is: spaghetti dinner for tonight, 4 lasagna dinners at a date to be determined, and between 2-3 chicken and broccoli meals at an even later date to be determined.
With any luck, I'll be wearing sweaters again before I do any more prep work. I win!
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