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Old 08-07-2007, 06:44 PM   #11
Sous Chef
Join Date: Sep 2004
Location: Midwest
Posts: 874
I'm actually a stay-at-home mom. During the school year, sometimes I'll take several hours during the day to make some dishes. I'll putz along and do some chopping in the morning, then if I have to cook off something, I might do that later. If dd is helping me (during the summer), I don't usually do this.

So, I might take 2 hours to prep and cook or I might take only 30 minutes. I cook about 97% from scratch (I'll use things like organic tinned broths, tinned beans... anything that is minimally processed without preservatives, frozen veggies, etc.) so my meals often involve quite a bit of chopping.

If I worked full-time, there's no way I could cook like this, so kudos to you for cooking for your family!!

Life is too short to eat processed, artificially-colored, chemically-preserved, genetically-modified food. Or maybe that IS why life's too short.
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Old 08-07-2007, 09:29 PM   #12
Executive Chef
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Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,669
since I adore being anywhere near the kitchen, it takes me hours often times. but there's no where I'd rather be so it's my pleasure time.
I like to do things that take forever to cook.
ie...... cakes, cookies, pies, bread, stews, chilis, braised meats.......
often times the hubster is out the door at 5 AM and after getting him off, I come into the kitchen and get out the cookbooks, start reading, get inspired, and start right then literally. I know it's odd but it calming and theraputic for me somehow.

...Trials travel best when you're taking the transportation known as prayer...SLRC
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Old 08-07-2007, 11:39 PM   #13
Head Chef
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,214
I am a retired Chef/restaurant owner and being used to cooking 8-10 hours a day I still bake all of my bread and do a lot of involved prep and cookin
I love it would not have it any other way, most from scratch
Cook with passion or don't cook at all
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Old 08-07-2007, 11:59 PM   #14
Head Chef
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
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A great timesaver is too cook ahead on your days off, or just to get good at utilizing leftovers. If you're like the average american eater, you're probably familiar with the ever-popular starch-veg-protein meal format. An easy thing to do is get your starches cooked ahead of time- mashed potatos can be kept wrapped in plastic wrap in individual sized portion, as can rice or pasta. All of these will keep for days. The potatos and pasta will keep a little longer than rice, I think.

After that, all you need to do is prepare your protein and your veg- and heat your starch accordingly.
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Old 08-08-2007, 02:49 AM   #15
Assistant Cook
Join Date: Feb 2006
Posts: 18
Working five and a half days (min 50 hrs) a week, I cook Sat afternoon and Sun morning, mostly from scratch. I batch freeze and warm at the office. I spend between 6 and 8 hrs in the kitchen every weekend.

We have a kitchen at the office, but the cook had a stroke and I just installed my first ever microwave on Monday. I eat whenever I feel like it and dinner is usually around 4 pm.
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Old 08-14-2007, 08:56 AM   #16
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
For me it varies seasonally. My kitchen is not air conditioned, so I tend to cook quick meals in the summer. In the winter I make a lot of stews, soups, chili, etc. I'm not a baker. It is just something I don't have the talent for, and any inclinations in that direction went south when my husband was diagnosed with diabetes (hardly seems worth the effort). We are retired, so in the winter I use that time, and it heats up my kitchen and bathroom. In the summer ... well, I guess you could say we live seasonally.

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