That's the virtue of cooking in bulk. That's what I've done - you sit down on the weekend and you make a great big batch of something, say, spaghetti and marinara. Freeze it in individual portions. Then, when you're ready to eat, you customize it so you're not eating the same thing over and over. A little bit of sausage, some chopped olives, basil, things like that. Food is customizable.
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timeasmymeasure
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Date: 2008-10-05 11:38 pm (UTC)That's the virtue of cooking in bulk. That's what I've done - you sit down on the weekend and you make a great big batch of something, say, spaghetti and marinara. Freeze it in individual portions. Then, when you're ready to eat, you customize it so you're not eating the same thing over and over. A little bit of sausage, some chopped olives, basil, things like that. Food is customizable.