Instead of making a triple batch of creamy black lentils, we took last night off. It was nice.
Although by “night off” I should clarify that we ran three loads with the dishwasher (since the drain was working again), transferred Sunday night’s curry to the freezer, and cooked a bag of black-eyed peas.
But already we’re seeing the food bank build up. Today’s lunch is Sunday’s curry (yellow split peas smothered in eggplant) and there are three dinner portions in the freezer. Two huge dinner portions of CC’s spicy onion curry (that will be beautiful with chicken or tofu). Eight servings of pesto.
So that’s nearly two weeks of dinners and all we’d have to do is heat water!
The show continues tonight. I’m making a full batch of bread (4 1lb loaves) (for the premier of Thursday Soup Night and Tuesday Soup Lunch). We’re making black-eyed peas and mushroom curry tonight to take to a wedding potluck on Friday. And we’re also making another triple batch of split pea/chickpea curry that will be our dinner tonight and hopefully a few meals to come.
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1 comment:
What kind of bread are you making? I'm thinking of doing up some biscotti for Wednesday night. Yum!
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