"Brooklyn1" <Gravesend1> wrote in message
...
> On Mon, 20 Dec 2010 12:13:39 -0800, "Julie Bove"
> > wrote:
>
>>
>>"sf" > wrote in message
. ..
>>> On Sun, 19 Dec 2010 15:38:51 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>> Probably the easiest to cook for is 4 or 6. Things tend to come in
>>>> those
>>>> amounts. Not all things of course. But a lot of things. I think 8
>>>> would
>>>> be the next easiest because you can buy things in bulk.
>>>
>>> I buy most things in bulk. Perishables, like boneless chicken pieces,
>>> are packaged in 2 person portions and frozen for later. I just don't
>>> buy into the "cooking for two is harder" theory. Either you calculate
>>> an average of what you estimate each person will eat and buy what you
>>> need or you throw a whole bunch of food in your cart and cook it. One
>>> method produces a lot of leftovers, the other doesn't - and your
>>> attitude toward leftovers will influence your shopping personality.
>>>
>>> --
>>
>>Then what about things like salad? Unless you are lucky enough to have a
>>store that sells things like greens in bulk (and you can just buy the
>>amount
>>you need), you will have a lot of leftovers if you want a salad that
>>contains a lot of things. I have yet to see a store that sells one green
>>onion. Or six cherry tomatoes. This is why we often buy salad from the
>>salad bar. Costs a lot more but much less waste.
>>
>>I even buy from the salad bar when I am making a pasta salad or meatloaf.
>>Otherwise I have either a ton of food or a ton of leftover vegetables.
>
> Any garden salads I prepare at home are of the "chef salad" genre, the
> salad is pretty much the entire meal, may also accompany a bowl of
> soup and crackers/bread. I may place a bit of lettuce and a couple
> slices of tomato on a ham sandwich but I'm not going through prepping
> ten kinds of veggies, a little of this/a little of that, just to make
> a saucerful of salad that I can scoff down with four forkfuls... yoose
> want a salad as a widdle side dish dine out, at home my salad is my
> meal. Just about every week I prepare a 24 cup bowl chock full of
> garden salad, at serving I often add pasta, cheese, canned beans,
> tuna, cold cuts, chicken, sardines, etc... something different each
> day until it's all gone. The produce will stay just-made fresh at
> least four days when tossed with the juice of a fresh lemon or lime,
> or even a splash of vinegar. I don't remember ever having to toss any
> due to spoilage. Yummy: http://i56.tinypic.com/rldfn9.jpg

I used to eat big salads all the time, but sadly I can't digest them any
more. Daughter and husband are not too keen on salads. They will eat them
once in a while but any more often is pushing it.