Heyy Reader!
Two bits today.
#1 - meals we ate that's all the rage
The mini chefs (my two toddlers) & I have been bizzzzzzzz-eeeeeee in the kitchen this week batching up a ton of meals to quick-stock the freezer.
I don't do memes, but if I did... insert some gif of a woman in a blur here.
It all started Monday with this Autumn Chowder π€€
I'm a sucker for fall so when I saw this, I HAD to try it. Despite it being 2β’F here with a foot of snow - who doesnβt love a good throwback huh?
Recipe is from the book my local food-based book club is working through.
(Peep that in the spotlight below).
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Tuesday morning, we transferred 75% to my Souper Cubes (lovin' those btw), did a spin cycle on the Crock-pot & loaded 'im back up with another recipe.
This time Hearty Italian Soup π
What made it Italian, IDK π€·π½ββοΈ
because I subbed in some near-freezer-burned collard greens I never cooked for Thanksgiving, added in leftover Cajun sausage & used a homemade spice blend stuck deeeeeep in the back of my pantry that probably isn't really Italian, but...
My boys had 3 bowls each. So...
πβπ½
(you'll have to type in the name in the search bar of this Google Book Preview, but the recipe is there!)
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My point is:
Batch cooking doesn't have to be hard.
Doesn't even really have to involve grocery shopping.
And it DEFFFFFFF doesn't have to be done marathon style either, hello.
I'm working out my pantry this month (next month too if I can) so I tailored the recipes I chose off what I already had the bulk of.
I'm subbing where I can & leaving out what I don't have.
Get you a recipe (or two), multiply it up, crock pot it when possible then shovel it into airtight containers for your freezer.
That's the tip - don't miss it.
We then went on to make:
- homemade sandwich bread (2 mega loaves)
- Fried catfish sandwiches (using that ππ½ homemade bread) with air fried fries & sriracha & garlic aiolis
- brownies to replenish my freezer stock (tho I really didn't need to)
& I'll wrap up the week with some postpartum freezer treats - gingerbread lactation cookies (new to me) & some medjool date popsicles bc...oooff I need to eat more of 'em ahahahah π«£
#2 - (potential) new changes
I wanna break this newsletter up into 2 pieces because...oooo girl, it takes a hot minute to write up every week.
Currently, I share recipes, blog posts, tips, etc. & then end with a spotlight or two to further help you out in your kitchen.
So I'll send the home-based, kitchen stuff one day & the features or promos on another day TBD.
I know this won't go over well with everyone, but it's a good & needed change.
It'll keep my emails shorter & sweeter than shortbread cookies because who likes long emails anyway???
(Nevermind how this has become one π« )
AND now you can read just the ones you love while skipping the rest.
Sike - who'd do that?!
All I can do is try it. So...head's up.
Maybe next week?
Maybe after the Seasonal Batching Guide launches (on Jan. 29th btw!!!)
Spotlight
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from Freezer to Cooker
Polly Conner & Rachel Tiemeyer
My foodies book club I started is working through this now.
We'll finish it off with a potluck - everyone brings a dish (from here) they loved. And I can't wait!
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P.S. If you don't want your food going to the grave in your freezer like my collards almost did, you gotta start vacuum sealing produce & such up, girl. Just ask my mom - when I put her on game she started sealing everything. Even clothes (not for the freezer tho π)
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