— Diane Kirschner

So, um, you know, I, uh, don't plan for a full week, meaning seven days, let's say. Um, although I certainly make some things for maybe half of that time. Uh, you know, for example, I might, uh, uh, cook off a pot of beans that'll get me through three or four days. And, um, you know, I, uh, I'll make a, a, a soup, I'll make tacos, uh, you know, I'll make some other sort of a wrap with lettuce leaves. Um, and, uh, you know, I can add flavorings that take me to Mexico, or that take me to India or someplace else to, uh, bring some variation to the meal plan. Um, and so that's how I would handle a couple of those items that you've mentioned, Diane. Now, in terms of cooking for just one, um, that takes some practice, uh, I'm not good at that. Um, uh, but it, it does take practice. And, uh, some discipline. That's probably my biggest problem. I like to cook big and cook for lots of people, even if it's just me. But, um, I also use your freezer, okay? Strategically. So if you do prepare something that's really for six portions, um, but you only wanna use two for today and tomorrow, then go ahead and put the rest in the freezer. And I always suggest labeling and dating, uh, the item, uh, I, I find so commonly that, um, uh, folks will forget what something is, especially once a little bit of frost is covered it, and it's kind of difficult to identify. Uh, also, uh, the date is so important so that, um, you can use it within a reasonable amount of time. Now, I mean, on one hand, you know, like, theoretically, uh, food in the freezer will last for years, right? I mean, you can pull it out and, uh, it's probably not gonna kill you. Uh, but aesthetically it may not be pleasing. And, uh, uh, many guidelines for the freezer, you know, will, uh, uh, suggest that you use the foods within six months, uh, you know, which I think is a good starting point. And if you can use up things in the freezer in half that time, that's probably even better. Uh, things in the freezer experience a slow decline in quality over time, again, even though they might be edible, okay? Texture changes, flavor, aroma, you know, all those things are affected, uh, by the freeze thaw cycle, as well as the duration of freezing. Um, namely because there's a slow, uh, drying process, a dehydrating process that'll take place. You know, hence, we seek, um, uh, you know, what we call freezer burn, which is, um, the drying out, uh, of, of a product, you know, usually at, at an edge or on the surface. Um, that also affects all these other, um, uh, aesthetics, you know, the, the flavor, the aroma, the texture, uh, that are so valuable to the eating experience. Um, so those are a couple thoughts on how to use the freezer. And, um, uh, let's see here. You know, otherwise, if, if you do make some, uh, things in like dressings, uh, and, and con, you know, condiments in larger quantities, if they're high enough in these preserving ingredients like salt or vinegar or sugar and oil, uh, then those things can have a, a pretty long shelf life, and that you can, you know, sort of rest assured that it's gonna be okay next month when you, when you get back to eating that item. Okay? Um, now in terms of food waste, uh, I've, I've touched upon that indirectly already, but, um, I'll say that, um, a, a strong focus on food waste is important for all of us. Um, food is a precious item. It's a life giving item, uh, and it's certainly worthy of our respect and care every day. And, uh, you know, with that in mind, uh, to cut back on how much we purchase and how much we have in our inventory, how much we prep and cook, uh, is very important. And this takes practice. And sometimes you'll make two steps forward and then a step back right before you start moving forward again. Um, but if you can keep that in mind, then, uh, you know, longer term, uh, you experience all these benefits, uh, not, not least of which is the financial benefit. And I think that's meaningful for all of us, regardless of our financial situation, right? Uh, because if you throw away food, you're throwing away money, uh, that is the direct correlation, okay?