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As November slides into existence the appearance of the holiday season is imminent and that means cooking. It doesn’t matter if you are planning a lot of different meals, assortments of cookies, or making food to bring to others—it can be a struggle, even overwhelming.
Recently, I had a limited amount of time and a lot of cooking to do. The thought of how I was going to undertake this felt bewildering.
I sat down and wrote a long list, the only thing I could think to do, of all the steps that needed to get done, and the timing. Grabbing a blank weekly calendar I plugged everything in and it all made sense.
Quiche
Pie crust – make ahead
Bacon, cook and crumble
Swiss cheese – grate
Heavy cream and egg mixture – make the day ahead
Cook – the day of
Marinated pork
Freeze and slice pork into paper-thin slices
Make up the marinade
Marinate the pork for 2 days before
Brownie candies
Make the brownies 3 days before
Cut them into squares
Place them in paper squares to serve; cover with plastic wrap
Beef stew
Cut up all the ingredients
Cook 2 - 3 days before
Brown meat
Start to cook
Finish cooking
Cauliflower, fennel, and Parmesan soup
Can be made a week ahead
Cut up all ingredients
Cook the soup
Startled by the simplicity, and the ease, and clarity this scheduling gave me, I felt accomplished instead of frazzled.
That is a habit I’m going to continue.
Here Is What's Happening
This past weekend, I participated in a chili cook-off. first time ever. I had a great time. I'll tell you all about it next week.
Le Kitchen Cookbook
A Workbook
Everything you need to know to be a good cook.
by Adeline M. Olmer
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