I've been doing baking days about once a week for most of the summer. The idea is, if I'm going to heat up the oven, I want to just do it once, both to save energy (because I won't have to preheat for each baked item), and also to avoid heating up the house more than once. Last Thursday, I made bread (sourdough, of course, which means I wasn't using the bread machine), two kinds of muffins (also sourdough: coffee cake and zucchini), and cookies. I also made taco bean soup, which I did not bake, but since I'm out of home canned pinto beans, I had to cook the beans first. It was almost too much for me. There were ingredients and dirty dishes and recipes in progress and finished products everywhere. I ran out of cooling racks. I set up the bread machine (for the pizza crust for supper that night) on the floor in the dining room because I didn't have counter space for it.
Have you ever watched a YouTube food prep video? Yeah. They make even more stuff than I did, every week, and they don't seem overwhelmed in the least. I wonder how they do it*, while filming, no less.
Regardless of how they do it, I, too, manage to get food on the table most nights. Here's what's on the menu this week:
- Tator tot casserole, bread, applesauce
- Corn dogs/mini corn dogs, carrots
- Spaghetti, green beans or fend for yourself
- Sunday night stew, mashed potatoes
- Pizza
- Hot dogs, buns, carrots, jello
- Butter ritz chicken nuggets, green beans
- Chocolate caramel layer bars
- Oatmeal chocolate chip cookies
- Sourdough bagels with cinnamon crunch topping
* Well, for one thing, I think they make use of more mixes and convenience items than I do. I mean, I don't see them feeding their sourdough starter or cooking beans or even making muffins from scratch.
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