Start with part 1.
On Saturdays, if I am in need of more meat stock to put in the freezer, I start cooking that in the morning. I cook that most of the day and then put it on ice in the sink. After it has significantly cooled I put it in the refrigerator till the fat is skimmable. I save the fat in a mason jar in the refrigerator for frying.
Saturday, I look at the menu for the week and check to see if we will be having any type of beans. If we are, I put them out to soak. I often cook them on Sunday, or the night before we are having them. They seem to refrigerate well. If I decide to have beans later in the week I soak the beans later in the week, but usually it works out best to have them earlier since I have more prep time on weekends.
Saturday evening, I begin my sourdough starter for making bread on Sunday. Sunday morning before church I feed it again and then when I get home from church I mix the bread up and begin the kneading and rising process. The bread usually gets baked around 6 or 7 that evening. I’m still experimenting with ways to make a second loaf that will be fresh. I have tried refrigerating the dough and baking it later that week, freezing a finished loaf, and freezing the dough for later baking. The dough freezing method seems to work pretty well, but doesn’t rise as high.
To be continued…
This is very helpful, thanks for taking the time to post it. Time management and planning are my two biggest downfalls of life in general. This would be why I’m so inconsistent in the food department. That and my husband is not really into it, therefore I waver at times. I’m finding your blog to be a source of inspiration.
Thanks!
Melissa of wholelife.wordpress.com (Eat Well, Live Well).