Cooking time
was this weekend. I found out something quite valuable.

I seem to be incapable of cooking reasonable amounts of food.

I wanted some nice fresh bread with dinner, said dinner being spaghetti with sausage. So I cooked up one of my normal pots of spaghetti sauce and made a batch of bread dough per Joy of Cooking, to which I added rosemary from my garden, about a cup of parmesan and a cup of cheddar.

What I didn't process was that this makes two full-sized loaves.

There's only one of me.

One loaf is currently in the freezer, to be taken with me at Thanksgiving for all of us to eat. I brought the remainder of the other one in to work and left it on the counter with a note to please take it while it's fresh- and it vanished in less than an hour.

I need to start thinking smaller scale for cooking.

Feck.
( The Resident Loon Not a demographic. Do not measure., Mon 24 Nov 2008, 16:51, 9 replies, latest was 16 years ago)

I find it very hard to cook for one.
This is why I used to be very fat.

Portion control is not an option in my world.
( girlinthehole, Mon 24 Nov 2008, 17:07, Reply)

Adding parmesean, cheddar and rosemary sound so yummy
I'm going to have to remember those extras for the bread Thursday.
( flirting with badgers What? It sounded good at the time., Mon 24 Nov 2008, 17:41, Reply)

My standard
includes chopped black olives as well. It comes out with a nice strong cheese flavor, and the rosemary and olives are great together.

I think I need to start experimenting. Next will be something with sundried tomatoes.
( The Resident Loon Not a demographic. Do not measure., Mon 24 Nov 2008, 17:46, Reply)

My friend
Cliff, left the army after 18 years or something daft, and could only cook for about 30. He went to Costco and stocked up for what he thought would be about a week. I estimated he could have survived WWII with what he had bought.
( I have run out of coke is a little sweaty, Mon 24 Nov 2008, 17:47, Reply)

It's always pasta I make too much of ...
which is why my freezer is full of tubs with various pasta dishes. It never looks like enough before it's cooked!
(TheWeeWitch hasn't been here much recently .., Mon 24 Nov 2008, 17:56, Reply)

For me
those tubs of frozen pasta would become lunches to take to work.

I've found that if I cook up a mungous batch of soup or something, I can freeze it in little plastic tubs that I can then carry to work and leave sitting on my desk to thaw for four hours until I'm ready for it. Keeps my food costs down, I know what goes into it if I make it myself, and I have a warm meal at noon.
( The Resident Loon Not a demographic. Do not measure., Mon 24 Nov 2008, 18:04, Reply)

I've never done cooking for one
My old housemate used to comment that I could happily cook for a battallion and still have left overs.

I use a massive cook up pot and freeze enough for about 2 weeks ..... 2 week old 3 meat chilli is a tad spicy!
(SpunkyMcSpunkbubble Diddled your nubbin on, Mon 24 Nov 2008, 18:50, Reply)

At the moment I'm experimenting with Indian recipes.
Having to work out the recipe for 1 when it says will feed 4-6 and making sure you get the spice mix right is hard work.
( girlinthehole, Mon 24 Nov 2008, 19:09, Reply)

The present Mrs Pooflake...

Suffers from a condition which she calls 'vegetable blindness'...

After she puts what she considers to be a standard 2 Adult, 2 Kids portion of vegetables into a pan, it magically materialises into enough vegetables to keep Venezuela in venerable veggie goodness for the rest of eternity...

Perhaps I should lower the dosage of Rohypnol I regularly slip into her drink so she will stay with me...?
( Pooflake braces for an onslaught..., Tue 25 Nov 2008, 9:47, Reply)