I cook large quantities of whatever I'm cooking and then have leftovers and freeze some. I don't cook multiple things on the weekends for freezing to have all week.
I do not batch cook but I do cook large quantities every night. The leftovers get packed for lunches the next day or roll over into another dinner. The smell of a home cooked meal heating in the microwave and wafting through the office makes everyone drool. Great way to save money and time.
Credit scores are the way our elite dangle carrots for those of us who aren't pacified by prime time sitcoms and reality shows. People with money couldn't give a crap about their credit scores. This is something for the rule followers to show that they follow the rules, but in reality, provides no real benefit except in taking on debt. Why take on debt in the first place? Maybe you should ask that.
Home Depot should be on the list of going way out of their way for the customer. I had an experience just yesterday with them that was way above the call of duty. I bought 25 bags of garden soil and when I told the clerk I would have to make two trips because I couldn't get them all in my car. She excused herself and went to the telephone and when she came back she said Home Depot would be happy to deliver them to me for no charge. If I lived in town that wouldn't be such a big deal but I live 15 miles from their store. As promised they arrived about an hour after I got home and unloaded them where I wanted them. I guess you know they a happy customer for life.
I don't set aside time to make meals to freeze, exactly...but since I live alone, I'll make a full or double recipe of whatever I'm making that night and then have it for lunches for the next couple days, and then freeze the rest for later.
I use witch hazel to make my hair curl a little after I wash it and it has air-dried a bit. It makes a more finished look without all of the chemicals and junk in other hair care products.
I have dealt with cold sores for 50 years. As one commenter said, everyone is different so I understand that your experience may be different than mine.
I do get that warning tingling about half a day prior to a breakout, and yes, immediate response is very important. None of those moisturizing gels work for me. I have tried them all and in my mind that is the LAST thing I want to do - to moisturize.
I start by drying out the area with rubbing alcohol. I soak a cotton ball in rubbing alcohol and apply it liberally to the affected area. I hold the cotton ball in place until it starts to sting a little, maybe even a lot. Then I let it air dry for a few minutes. Then I apply Zylactin. Many people don't like Zylactin, but I worship the stuff.
Zylactin is a little pricey and maybe that's why people don't try it. It's over-the-counter and easy to find. I keep a tube in a number of places because early treatment is the key to a fast cure.
In my experience, you never, never, never touch the outbreak area with your tongue or your fingers unless you plan to follow up with an alcohol soak. It seems to me that the virus feeds on whatever is on your fingers, whether it be oils or bacteria or who knows what? If I feel an outbreak coming and I touch it with my fingers, without a follow-up alcohol soak, it is sure to explode to 4 times the initial breakout.
When rubbing alcohol is not available, I use soap and water, but that is a last resort. Rubbing alcohol is the best preparation prior to applying Zylactin.
After it dries, Zylactin looks horrible, even worse than the actual breakout, but the painful tingling goes away almost immediately. Once the gel has dried, you can touch the infected area (because that's what we humans do) and it won't make it worse. If I catch it early, my cold sore can be gone in three days.
Since becoming an empty nester, I stopped batch cooking. Instead, I make a larger main dish at the beginning of the week and then reuse the leftovers in new recipes or warmed over if in a hurry. Two meals will generally stretch to feed us for the week with just the addition of a few staples. Frugality requires changing with your circumstances and this works for me and my husband.
I haven't tried this for meals, but I do cook batches of things occasionally - beans to freeze and use later, lasagna rolls, etc. Batch cooking is interesting, and I would like to try it sometime soon!
i know it's a great thing to do but i don't do if often. it's great for saving money and for me it's relaxing, so it's therapeutic if nothing else. the key is to not batch cook anything you don't really love and make sure it's something that holds well to freezing/storing. when i batch cook it's with soups or goulash. and i make amazing soups. i've seen my boyfriend literally use his finger to scrape the bowl when i make my vegan lentil chili. i love thawing something out the night before and knowing you made it and will eat it the next day. i'm growing less impressed with restaurant offerings because most of the time i think i can make it better plus making it affords total control of what you ingest. you know the salt content, fat content, etc. with any restaurant you're just trusting them to do what they say they do.
Batch cooking has saved me - money and time! I make three main meat dishes: beef, chicken, and pork. I divide each one dish into the proper portion so I can make my lunch in about five minutes every morning. I can use any of these dishes for dinner as well. I also make a bunch of breakfast sandwiches. It works really well for me.
Sometimes I'll do this for my mom and sister so we can split the costs and have a greater variety. Win-win!
I do batch cooking on Sundays to prepare my breakfast and lunch for the week. For breakfast I normally prepare a sausage and egg frittata although I sometimes do overnight oats (the oats & brown sugar are portioned into containers and only need the milk added each night). For lunch I normally prepare some sort of pasta with meat. Since pasta is so versatile with shapes, sauces, and meats that I can add it never gets boring. I normally cook dinner fresh each night although sometimes I'll batch cook things that reheat well like lasagna or macaroni and cheese. Batch cooking saves a lot of time and money and makes life easier - I just have to heat and eat!
I do almost all my cooking in batches on the weekend, so that I have breakfasts, lunches and dinners almost complete for Monday through Friday. Lots of fruit/oatmeal, homemade soup and homemade veggie burgers, along with sauces, etc. Saving money AND eating better!
I do at times. If I'm making something that I know I'll use in the future on a busy day, (like meatballs), I'll make a huge batch and freeze them for a quick meal on days our family is scattered working. It does save time when I don't have to worry about cooking that night and can have a great meal ready in minutes!
While we don't do batch cooking as a special project, when we are making food that works well as a batched job we will make more (often doubling or tripling the recipe) in order to freeze lunch portions or future dinners.
I do batch cooking because I cook for 4 people and I can not cook every night. It is too hard. I make Crock Pot meals and cassaroles. By cooking batch meals I have enough dinners to last all week!
I cook large quantities of whatever I'm cooking and then have leftovers and freeze some. I don't cook multiple things on the weekends for freezing to have all week.
Absolutely!! Taco soup, chicken enchiladas, posole, green chile stew, pinto beans, broths for soup, spinach quiche and the list goes on and on.
I do not batch cook but I do cook large quantities every night. The leftovers get packed for lunches the next day or roll over into another dinner. The smell of a home cooked meal heating in the microwave and wafting through the office makes everyone drool. Great way to save money and time.
Credit scores are the way our elite dangle carrots for those of us who aren't pacified by prime time sitcoms and reality shows. People with money couldn't give a crap about their credit scores. This is something for the rule followers to show that they follow the rules, but in reality, provides no real benefit except in taking on debt. Why take on debt in the first place? Maybe you should ask that.
Home Depot should be on the list of going way out of their way for the customer. I had an experience just yesterday with them that was way above the call of duty. I bought 25 bags of garden soil and when I told the clerk I would have to make two trips because I couldn't get them all in my car. She excused herself and went to the telephone and when she came back she said Home Depot would be happy to deliver them to me for no charge. If I lived in town that wouldn't be such a big deal but I live 15 miles from their store. As promised they arrived about an hour after I got home and unloaded them where I wanted them. I guess you know they a happy customer for life.
I have never done batch cooking before.
I don't set aside time to make meals to freeze, exactly...but since I live alone, I'll make a full or double recipe of whatever I'm making that night and then have it for lunches for the next couple days, and then freeze the rest for later.
I use witch hazel to make my hair curl a little after I wash it and it has air-dried a bit. It makes a more finished look without all of the chemicals and junk in other hair care products.
I batch cook about once a month...and it keeps us out of the drive thru! I can easily do 24 meals in less than 3 hours. It's really simple.
I have dealt with cold sores for 50 years. As one commenter said, everyone is different so I understand that your experience may be different than mine.
I do get that warning tingling about half a day prior to a breakout, and yes, immediate response is very important. None of those moisturizing gels work for me. I have tried them all and in my mind that is the LAST thing I want to do - to moisturize.
I start by drying out the area with rubbing alcohol. I soak a cotton ball in rubbing alcohol and apply it liberally to the affected area. I hold the cotton ball in place until it starts to sting a little, maybe even a lot. Then I let it air dry for a few minutes. Then I apply Zylactin. Many people don't like Zylactin, but I worship the stuff.
Zylactin is a little pricey and maybe that's why people don't try it. It's over-the-counter and easy to find. I keep a tube in a number of places because early treatment is the key to a fast cure.
In my experience, you never, never, never touch the outbreak area with your tongue or your fingers unless you plan to follow up with an alcohol soak. It seems to me that the virus feeds on whatever is on your fingers, whether it be oils or bacteria or who knows what? If I feel an outbreak coming and I touch it with my fingers, without a follow-up alcohol soak, it is sure to explode to 4 times the initial breakout.
When rubbing alcohol is not available, I use soap and water, but that is a last resort. Rubbing alcohol is the best preparation prior to applying Zylactin.
After it dries, Zylactin looks horrible, even worse than the actual breakout, but the painful tingling goes away almost immediately. Once the gel has dried, you can touch the infected area (because that's what we humans do) and it won't make it worse. If I catch it early, my cold sore can be gone in three days.
Since becoming an empty nester, I stopped batch cooking. Instead, I make a larger main dish at the beginning of the week and then reuse the leftovers in new recipes or warmed over if in a hurry. Two meals will generally stretch to feed us for the week with just the addition of a few staples. Frugality requires changing with your circumstances and this works for me and my husband.
I do some batch cooking for a few days but I don't do a whole weeks worth at one time. I would like to try some freezing meals.
I haven't tried this for meals, but I do cook batches of things occasionally - beans to freeze and use later, lasagna rolls, etc. Batch cooking is interesting, and I would like to try it sometime soon!
i know it's a great thing to do but i don't do if often. it's great for saving money and for me it's relaxing, so it's therapeutic if nothing else. the key is to not batch cook anything you don't really love and make sure it's something that holds well to freezing/storing. when i batch cook it's with soups or goulash. and i make amazing soups. i've seen my boyfriend literally use his finger to scrape the bowl when i make my vegan lentil chili. i love thawing something out the night before and knowing you made it and will eat it the next day. i'm growing less impressed with restaurant offerings because most of the time i think i can make it better plus making it affords total control of what you ingest. you know the salt content, fat content, etc. with any restaurant you're just trusting them to do what they say they do.
Batch cooking has saved me - money and time! I make three main meat dishes: beef, chicken, and pork. I divide each one dish into the proper portion so I can make my lunch in about five minutes every morning. I can use any of these dishes for dinner as well. I also make a bunch of breakfast sandwiches. It works really well for me.
Sometimes I'll do this for my mom and sister so we can split the costs and have a greater variety. Win-win!
I do not do batch cooking.
I do batch cooking on Sundays to prepare my breakfast and lunch for the week. For breakfast I normally prepare a sausage and egg frittata although I sometimes do overnight oats (the oats & brown sugar are portioned into containers and only need the milk added each night). For lunch I normally prepare some sort of pasta with meat. Since pasta is so versatile with shapes, sauces, and meats that I can add it never gets boring. I normally cook dinner fresh each night although sometimes I'll batch cook things that reheat well like lasagna or macaroni and cheese. Batch cooking saves a lot of time and money and makes life easier - I just have to heat and eat!
I do almost all my cooking in batches on the weekend, so that I have breakfasts, lunches and dinners almost complete for Monday through Friday. Lots of fruit/oatmeal, homemade soup and homemade veggie burgers, along with sauces, etc. Saving money AND eating better!
Try dietary supplement called "Hair La Vie" by company called LaMuse. Wish You Well.
Use "jaw" clips to hold pieces of knit or crochet together for seaming.
I don't do batch cooking
I do at times. If I'm making something that I know I'll use in the future on a busy day, (like meatballs), I'll make a huge batch and freeze them for a quick meal on days our family is scattered working. It does save time when I don't have to worry about cooking that night and can have a great meal ready in minutes!
While we don't do batch cooking as a special project, when we are making food that works well as a batched job we will make more (often doubling or tripling the recipe) in order to freeze lunch portions or future dinners.
Steaming a dozen eggs, Giada's Bolognese. So easy.
I do batch cooking because I cook for 4 people and I can not cook every night. It is too hard. I make Crock Pot meals and cassaroles. By cooking batch meals I have enough dinners to last all week!