Dale Hodgins wrote:One pot cooking and giant pot cooking.
Make lots of stews and soups. Make enough to feed an army, then freeze meal sized portions.
Precooking a truckload of beans is great. Chickpeas too.
Alder Burns wrote: dry beans I soak, boil, and can in large quantities...instead of having to plan to soak and cook them meal-to-meal.....
Cr Baker wrote:Between the cooking and the dishes, I feel like I am completely tied to my kitchen.
Cr Baker wrote:I'm a homeschooling mother to 4 small children
Jeanine Gurley wrote:Always set table after washing dishes. No need to put them away – they are just coming back out again. Table always looks ‘nicely set’ and keeps everyone from piling all their junk on it.
R Scott wrote:I missed that homeschool part the first time around!
CHORES ARE PART OF SCHOOL!!! A CRITICAL part of education is the gift of doing a job because it needs to be done, not because it is fun or interesting.
Mike Cantrell wrote:
Completely true. For the OP though, if her kids are under 5, then they're still at the age where having them help is slower than doing it yourself.
alex Keenan wrote:
In many ways those who cook from scratch are facing the same issues.
Many of the recipes we follow were created without time being considered a factor!
What we need is to develop recipes that can be grouped by time required to prepare them.
Stacy Witscher wrote:I do caramelized onions in a large batch - like 10 lbs. on onions, then freeze in ice cube trays. I can onions, mirepoix, and potatoes to reduce prep time for meals. And of course, stocks canned. So then a meal like pot roast is just beef stock, caramelized onions and cream.
Mike Barkley wrote:Been using my crockpot almost exclusively for the past month.
We've gotta get close enough to that helmet to pull the choke on it's engine and flood his mind! Or, we could just read this tiny ad:
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