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Food Planning

March 18, 2018

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Ugh. There is a reason we buy giant cans of beanless chili every year. There was one year when we accidentally ordered beaned chili and I had to make up a bunch for the Potato Bake. Again, the actual cooking is not a big deal, it’s dealing with it afterward. Tonight I made two more crock pots of chili (at home), but then had to cool it down quickly and find space for it in the fridge.

I am also getting ready to make a bunch of salads. This year we are donating our proceeds to a family who has a little toddler who was diagnosed with leukemia. We potentially will have a whole bunch of people come to this dinner, so I freak out that we won’t have enough food. That guarantees that five people will show up.

One of my co-workers who always brought dyed hard-boiled eggs doesn’t work at the center anymore, so I spent a bit of time making eggs.

I have a list/timeline so everything should get done, but at the time of this writing I am thinking: in 72 hours this will all be over.

About Lauren

Lauren Sommerer is a preschool teacher who likes to build prototypes, grow cats, cook things once, save money, reduce, reuse and recycle.

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2 Responses to “Food Planning”

  1. Brad Said on:

    If I’m eating chili in a bowl, I like it to have beans. And I might go so far as to say that I like it to have a lot of beans. But I understand why it might be weird to have chili with beans on a potato, though I personally would not put chili on a potato.

    Hmmm… I seem to be talking a lot about my food preferences in this comment…

    Reply

  2. Kristi Said on:

    Dyed hard-boiled eggs. That takes dedication; it’s so time-consuming. I’m sure they will look beautiful.

    Reply

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