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food for almost eighty people eat

Un means this time, "fast" really fast, not halfway (I have a record of my inclination, as things "almost ready" have to place when in reality they are only half done. The food, to which I am referring to was the end of October prepared. In an attempt to make the holidays friendly and NaNoWriMo get through alive, I've tried the first time Mega Menu-Mailer . I have one of the menus by Leanne Ely's website bought tons of fresh ingredients purchased, they chopped and everything packed in freezer bags. Then it moved into the freezer, and since the beginning of November we have eaten it. There are two meals in the freezer, but I think that will be just as good as the other 18th

Sweet and sour fish
(the only meal where I thought to photograph it)

Before I forget, here are the most unique things I've learned about the whole thing : before freezing should all spread very thin. If you do like me nice thick chunks of all the meat before It is in the chest, one has at the end of frozen food that is not thawed after 48 hours in the refrigerator. Not one of these meals was cooked, but are still partially frozen. So, my advice to heart, makes flat packs. The second is, and rather less important, point: Measure the ingredients really down, do not think: "Oh, that's about half a teaspoon garlic, whatever." and then in every meal too much garlic, and there are some that you hastily throw garlic powder in the bag must be because of the freshness has gone out.

Before I tell you, it tasted like (do not worry, I will not go into detail), I must say that I once again all 've done wrong - as usual. Everything that should be grilled, was fried. All that is in a "Slow Cooker" (electric Gartopf takes hours to cook the food) should be cooked, landed in a pressure cooker. In Germany there is no glad ware container (which also should be) or Alfredo sauce in the glass. And because I was not clear that there are in Germany canned salmon, I used instead of tuna. And a word of advice: never try to cook something that was previously rolled in honey! The honey is now black and burned. The meat tasted but still good but the sauce was, uh, not suitable for human consumption. And another thing: If you decide make "Crock Pot Jambalaya" in the pressure cooker does the orange juice mixture not in the pot. I repeat: do not give orange sauce in the pressure cooker. They burned completely. The pig tasted smoked clear. Good, but smoked. In that case we could replace the sauce, because we once again had all the ingredients for it in the house.

We still have not eaten anything, because we occasionally also have cooked something else, and since we are only 2 1 / 2 people, we eat most of these meals for two days. All was well until delicate, except the "Chicken Pot Pie Lasagna. But I would not accuse Leanne, because I already mentioned the Alfredo sauce for a simple Wikipedia articles have improvised and then had to take more butter and milk instead of half cream, because I had bought too little. Then the whole was seasoned with a dispute during cooking, the lunch was finished late and then my husband refused to eat it, because we had quarreled, and because milk was in it. (No, he is not a Jew, which has something to do with the Italian dining philosophy, after the milk is never allowed to do in salty food.) We ate at the lasagna for two days and then have the other half is thrown away.

As I said, everything tasted great, but it was overall a bit too meaty for our taste. Above all, too much pork, which we use usually do not eat. I also have the strong suspicion that half of the steaks would have been enough, because they were huge. One day we have the cashew steak eaten, then we have cut the remaining meat into small pieces and mixed with red pepper and cooked it with rice and Asian back a day later we made it into a pasta dish.

So, for those who want to like to try, I can only recommend it, cooking and meal planning, in the period much easier. Oh, and the cooking itself usually lasted about half an hour per meal. That's okay, and the respective second day was of course faster because we have since warmed up only. Since we still have something left, the effort has paid off clearly that put everything together. Maybe we'll do it but then in late September and throw a few bags of chopped vegetables in the chest, so that we can insert in between even a few vegetarian meals. The next time I use definitely my food processor. I feel pretty stupid before, to have not thought about before, but I never use because it is such a huge part is that you can touch so as not less than two cake batters at one time. If the amount for a cake swirls of beaters on a little flour. Next time I will convert all measurements before. Liquid ounces in milliliters, pounds to kilograms and so on. And then I write this in the recipes, so I have to do that again.

I am now planning our food back to the old ways. Wednesdays I can sit down and try to think of five or six healthy, tasty dishes that cook quickly, and then we eat three times a week, pasta with sauce or frozen pizza. I will miss it, a whole trunk full of food to have, I have to pull out only. However, 24 hours in advance, which is not so simple. You end each meal with a discussion about what there is to eat the next day. (In our household we all a debate.) But then one has already something prepared. And if something unexpected happens and you do not cook the next day, that's no problem. Because everything was frozen so fresh, you can also cook on the second day yet. Especially when it is frozen in the middle still.

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