Home Cooking

Cooking for one.


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Home Cooking

Cooking for one.

purple goddess | | Sep 13, 2009 07:47 PM

Since the Furmeister left for PNG, I've resisted the siren song of easy crap for dinner. I've cooked a"normal" amount and frozen curries/chillies/risottos in single serve containers.

I've bought single steaks and felt so holier-than-thou when I make poached eggs on toast for my dinner.

I roasted a chicken over the weekend, and quaintly plated it up, complete with roasted veggies (pumpkin, sweet potato, capsicum and gravy) and frozen it.

The thing though, is that no matter how made-of-awesome my chicken dinner is, 3 out of 4 servers are going to taste like microwaved re-heats. **sigh**

Sometime soon, I KNOW that I am going to get sick of the effort of cooking great grub, only to have most portions nuked.

And that's when I fear that I will be unable to resist the insidious come-hither call of dim sims. And McCain's lasagne.

I mean, if it's going to taste like micro-nuked food, why go to all the bother of cooking in the first place?

So, any tips for a first-time-in-a-long-time solo cook?

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