I spent most of last weekend batch cooking for my family while I’m gone in Texas to the Wise Traditions 2011 conference. Because my kids are pretty competent in the kitchen, my strategy was not to cook entire meals but rather to prepare meal components ahead of time (the idea behind my skillet dishes). Then they can mix and match and put together very simple meals according to a simple menu. The video above shares my strategy, or you can read more about it in this post.
I’ll be gone for 7 lunches and dinners. (Breakfasts don’t need any help.) I fixed two main proteins — cooked chicken and meatballs — and froze those in meal size portions. I made bunches of English muffins and sourdough bread, and put those in the freezer, too. On a simple menu, I have the kids using those components to serve sandwiches, rice bowls (they’ll have to cook the rice), skillet dishes, and simple meals like that.
C. will keep up with his sprouting and make lentil sprout salads as often as everyone wants them. I made two quarts of plum sauce — the girls can serve that with kefir for breakfast, snacks, lunches or dinners. I have a few gallons of kefir ready to go in the refrigerator, and our grains will take a break from making any more until I get back.
Ironically, I think the hardest part of me being gone will be that my daughters have to keep up with the milk. We get 3 gallons of milk a day at this time of year. B. and I usually share the milking chores; she’ll have to do it all on her own. I usually figure out where the milk goes each day (drinking, raw cream, kefir, cheese, clabber, sour cream, friends, etc.) — A. will have to cover that.
I know they’ll do fine. I hope so, anyway!
What meal prep do you do if you’re going away for a few days? Any tips or strategies to share? How does your family handle your absence?
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- @WardeeHarmon on twitter, especially the hashtag #wapfconf
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I’m sharing this post in Simple Lives Thursday.
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