Whole wheat, oatmeal, and raisin muffins; albondigas. Last week, J. and I took a break from this project and ate food mostly from our freezers and leftovers. Though we have only been doing this project for a few weeks, we had already frozen some dishes and were ready to take a quick intermission before starting cooking again this week. "I really missed having food last week," J commented as we got together on Sunday morning. I had too. It's amazing how quickly we both have gotten into this routine of cooking together for the week. A majority of this week's ingredients were obtained from the farmers' market. It's a great time of year for our markets, and the abundance...
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"Is it against the rules to drink wine while we cook?" J. and I were trading a flurry of emails in order to set the week two menu last week when she sent that email through. I laughed, and replied no. She brought a bottle of wine, and I already had the beef brisket going in the crock pot. Due to our weekend schedules, J. and I were getting together on a Monday night to cook our week's meals and get everything ready. We planned on eating dinner together in the middle of our cooking. I handed J. the recipe for "Dad's Fish Stew," a foolproof recipe from Elise at Simply Recipes. It's an incredibly quick meal to make...
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I tossed out an idea to my friend and she bit: How about if we pool our resources, cooking together one day a week, taking home our individually packaged food to eat throughout the week? Here's how Week One went—and what it cost.
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I tossed out an idea to my friend last week and she bit: How about if we pool our resources, cooking together one day a week, taking home our individually packaged food to eat throughout the week?
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