The anticipation, it has never been my strong point. Already, at the time of the dissert’, papers and other school work to make, the writing was always postponed in extremis. For the delivery of the copy, journalistic, things have barely improved : never late, but never ahead no longer, alas, as if only this small excitement back to the wall opposite the maturity could bear fruit. As to the luggage loops on the eve of a departure, let’s move in silence, it gets worse and worse with age…

there was so little chance that I am making better on-the-ground culinary – which I am yet diligently, to feed my articles and my surroundings. Plan meals for the week and anticipate their preparation ? Very little for me ! Too attached to my freedom to improvise, cobble together a frichti family according to the inspiration of the moment, with a fridge and a cupboard judiciously trimmed, I never tried until now not to be far-sighted that for large opportunities (elaborate dinner, family gatherings, festive meals)… But everyday, in all honesty, things have started to degrade, under the combined effect of returns late from work, fatigue, and lassitude. Even that the requirement that the collective in favour of a kitchen-fresh, healthy, and the season was just to amplify… Impossible equation, as many of us try to solve through various means, more or less recommendable : delivery of baskets, kits cooking or dishes, ready-made, massive use of frozen or take-away meal…

making two-time

When I heard for the first time of ” batch cooking “, I was far from seeing in it a source of solution, suspicious, even downright hostile in the face of this new anglo-saxon concept (literally “kitchen batch” or ” series “). The expression, unappealing and without a translation satisfying (if not ” cooking in advance “), refers to, however, ” a…

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