TATTERH00D's Profile

I too back the http://www.waffleizer.com/ suggestion!

I don't throw many formal parties with a set dinner time, but when I have - my friends showed up on time. While I don't serve food immediately to account for about half an hour of flexibility and relaxing, if I ever had a guest show up 1-2 hours late without communication or apology a. they would find the door locked and (with the rest of us at dinner) unanswered and b. they probably would never be invited again. That level of disrespect shows me that they AREN'T friends and AREN'T welcome to intimate gatherings.

Also, you can freeze any extra in ice cubes and use to make amazing cold drinks!

Breakfast strata and quiche freeze well, as does baked oatmeal (as mentioned above, freeze in portions! The strata and quiche can be cooled and then cut. Space out servings on a sheet pan, freeze then bag. The oatmeal can be made in muffin pans).

I do a lot of rice + _____ meals, and have taken to freezing my leftover rice and meal separately. Then I just grab a block of each and reheat! Almost anything you would put with rice freezes well.

If you're doing a LOT of freezing, I would suggest investing in a few of these: http://www.target.com/p/silicone-solutions-square-muffin-pan/-/A-11346281#prodSlot=medium_1_19&term=Silicone+Solutions Each hole holds about 1/2 cup of food (usually a good portion), and the pan can be baked or frozen. Since the holes are square, the portions STACK EASILY IN THE FREEZER!

I've found that the biggest hurdle (for me) on the weekly planning front is weather. If I don't look at the weather when I plan, I'll end up with warm weather food on stew days...and then I get take out. Instead, I weatherplan.

Also, get an extra freezer. Always make double of your recipes, and freeze the rest in portions. Then, when you get a good stock in there, assume that at least one night a week is a freezer week. Hectic night DONE!

Instead of wasting all that great pan-browned baconness to washing with water - why not deglaze with your favorite acid (not that one) and make a salad dressing? OR If you're doing a fancy breakfast, toss in a handfull of flour into the empty pan, cook up a bacon roux and go for the gravy! It de-sticks the bacon crunchies from the pan and is both delicious and frugal!

@Emma and @MaddyWho

I too was going to suggest freezing before baking. I'd roll them out on parchment and the cut into gallon zipper bag sized sheets (the parchment paper too). Stack the parchment and cracker dough and pop the stacks into the bag. You'd have several small batches just moments away (if you pull the dough at the same time as you hit preheat on the oven, by the time the oven's at temp you dough should be thawed, cut, and topping-ed!)

I too was going to suggest Ratio. Manda is right too, learning to bake by feel is a great way to do. That technique works best for doughs (breads and pasta) than for batters (cakes and quickbreads), however.

I sometimes do breakfast salads...usually heartier greens (kale or spinach), an egg, some onion. I usually toss it all in the egg-cooking pan to warm it up and wilt it a bit. YUM!

Ugh! I could have used this post last week, since I tackled the much-put-off task of oven cleaning over the weekend (you don't even want to know how long). Elbow grease only did so much though, I'll try the soda approach tomorrow!