|My kitchen works while I'm sleeping - fermenting Curtido and Jalapeños en Escabeche|
A friend came over today and I had so much fun visiting with her. As I put away the leftovers from our lunch, I went ahead and combined the beans and rice into one dish, to make reheating it for lunch tomorrow simple and easy. She saw me do this and asked what I was doing. I explained and then she started talking about a phrase she had just read in a vintage cookbook called the "continuous kitchen".
That really struck a chord with me. When I'm keeping up in the kitchen like I ought to be, I make menu plans, alter the plans to use up leftovers, and think several meals ahead to do prep work in small steps throughout the week. I don't step into the kitchen right before mealtime and try to pull a meal out of thin air.
|Broccoli pizza - I'm a mean mama|
To cook real foods quickly you *must* establish a continuous kitchen. It won't come naturally to you at first. If you aren't a natural planner, it is going to be hard. (I'm sorry if that sounds discouraging. Hang in there!) But the good news is that like any skilled task (reading, math, crochet, computer programming, swimming, baseball, etc), the more effort you put into it, and the longer you practice it, the easier it becomes. Eventually you will realize that cooking like this feels natural and even -gasp- easy.
Have you mastered the art of the continuous kitchen yet?
|Jack spilled the beans on my birthday bouquet a day early!|
Shared with Monday Mania