What's Cooking? Rosemary Potatoes, Lemon Pepper Chicken, and a Planned Strategy for Leftovers
Posted 1 year 4 weeks ago by Myscha Theriault
When I first started cooking ahead, I guess I assumed there had to be an element of suffering to it. I wore that like a badge as I spent 12 or more hours at a time on my feet for the first 2-3 days a month. I baked 20 pounds of chicken at a time while the same amount of ham was in my counter top roaster. I assembled casseroles, precooked hamburger, and generally went to battle over this process each and every month. After a lengthy day of food prep, what did I usually have the energy left for when it came to dinner? Peanut butter sandwiches. Maybe.
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