It's 11:00 p.m. My kitchen is clean. I have from-scratch blueberry muffins on the counter for the morning, and my freezer is full. It feels good, but boy was it exhausting getting here!!
I didn't cook for a set block of time, today, as I anticipated. I broke it up in short segments throughout the day. It worked great, with one exception, NEVER schedule one of your segments after supper!! At 8 p.m., after the family had eaten and the dishes were cleared, honestly, I just wanted to sit down and read a good book. Unfortunately, I still had the rest of a chicken to debone, muffins to make and 2 more casseroles to assemble...ugh. (Special thanks to my husband, who not only made a grocery run for forgotten items, but also deboned the rest of my chicken. Thanks!!)
Following are My Lessons Learned from Marathon Cooking:
Do begin the night before with some of the prep work.
Do work off of a planned menu based on what you already have in your freezer, fridge and pantry.
Do break your prep work, cooking, and freezing into blocks of time instead of one long stretch.
Do provide LOTS of blankets for your children. Tent building kept mine busy for hours.
Don't leave grocery shopping for the day of your cooking marathon. Next time I'll shop the day before.
Don't leave one of your cooking segments for the evening. Next time I'll try to finish by 5 p.m.
Don't forget to calculate how much freezer space you will need for all of those meals. I barely fit all my meals in the freezer.
And lest you wonder what my children were doing during the cooking marathon...
They built tents:
and "helped":
And here is my VERY full freezer:
(Maybe I shouldn't be showing this on an organizing blog...hmmm??)
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