Back in my working days, I used to think of myself as the king of batch cooking. On any given weekend, I would roll up my sleeves and slice, dice, chop, fry, bake, roast or braise any number of food items in preparation for the work week ahead.
I would place the completed meals into small microwave-safe containers, label them and then freeze them. It often felt like cooking for a platoon, preparing two or three recipes at the same time and ending up with 12 to 15 prepared meals, but it worked for me. As a result, during the work week, I barely had to think about lunches and dinners. To me, it was a pretty efficient system for cooking for one.
During those marathon sessions of cooking, I picked up the habit of cleaning the kitchen as I went along to avoid a mountain of dishes and a bad case of “kitchen claustrophobia”. Just the same, when food prep day was done, I could do one final kitchen clean up and then toss whatever I was wearing into the laundry hamper.
The reality is that despite my meticulousness when cooking and cleaning up, I often ended up wearing some of my ingredients. Call me an enthusiastic chef!
After moving to the country with my partner, I quickly adapted to cooking for two, as we took turns in meal preparation. Continue reading