I don't have a lot of time during the week to cook anything but quick
stuff like eggs and salads, and maybe some quick meats on the electric
grill, so tend to cook a lot on weekends for the week. Both dad and I
have no objection to leftovers... 7 to 10 days is my max for cooked food
for food safety.

I finished a batch of Jelly loaf for dad late yesterday that will last
him the week, (he loves the stuff and it's an easy way for me to stuff a
lot of good nutrition into a single dish, for him; this weeks batch was
made with beef shanks with marrow, veggies, shitake powder, and a mix of
trotter and chicken foot stock with extra garlic) and I just started two
racks of beef ribs in the table top roaster for myself that will last
the week. When that is done, I have a 3lb. bag of carrots I'll roast
for both of us. I bought those two racks of ribs about 6 months ago
when I found them for $.69 per lb. Now I can't touch those for less
than 3 times that price. :-( I should have bought more...

We eat a lot of leftovers with simple salads. Works for us. :-) There
are also 8 hard boiled eggs left over from making dad's jelly loaf that
I can eat as is, or add to salads...

I also pressure cooked some trotters for my collagen needs this week.
Wal-mart was out of chicken feet.

Anyone else cook mostly on weekends?
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein