commodorified: A cartoon of a worried looking woman in a chef's hat (cooking for people who don't)
[personal profile] commodorified
Solicit or offer ideas, cheer each other on, ask for or offer data or resources, team up and do a group-authored post or a mini-carnival cluster of posts, find a beta, be a beta ...

I would like to say: I am not at all worried about avoiding duplication, and suggest that nobody else be either.

If eight people do posts on How To Cook Eggs, they will all be different, they will all be right and useful, and each of them will be somebody's absolute most useful and favourite post of the whole carnival.

Carry on!

Date: 2011-12-17 04:06 pm (UTC)
amazon_syren: (Default)
From: [personal profile] amazon_syren
Buying small-to-medium-sized long-keeping veggies in small quantities works well. That way, you can chop up one potato and one carrot/beet and one shallot and be well on your way to a one-evening stew.

Preserved veggies (olives, dried tomatoes, frozen spinach in cubes, tomato sauce, various types of pickles) can also help with this, though you have to be okay with the preserving flavours (e.g.: tinned artichoke hearts work better than jarred "Italian Seasoning" artichoke hearts, in terms of not being super-spiced, and can be mashed up and added to alfredo/tomato sauce for a pasta dinner or two).

Things To Do With Pre-Roasted Chickens is perhaps also a good plan. (Eat the legs first - dinner, then lunch. Use the breast meat on the second evening to make a stir-fry/soup/stew and on the second day to make sandwiches. Make stock with the bones. That sort of thing).


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