Re: Tomatoes for sale
Dropping back to the posts on who's doing the cooking:
I first went into the kitchen at 15, along the front in Southend-on-Sea. next was galley boy at 16. From these lowly beginnings I ended up* with a Master Craftsman's designation from the UK Craft*Guild of Chefs and Master Chef from the U.S. Culinary Federation of America.
My last*Chef's position, I started as Executive Chef of a large Hotel, the first one outside of Los Angeles Airport.* Three months later, my boss, the Food and Beverage Director*got caught, embarrassingly, with a female cocktail waitress.* He was fired.* The President of the hotel asked me if I wanted to be the new F.B. Director. Off came My chefs hat,*and on came a*business suit, I hired a new Executive. Chef and let the swinging kitchen door hit me in the ass on the way out of the kitchen. That was my end of cooking.
I had an interesting career, ending up the president and c.e.o. of the parent company.
My late wife loved cooking and I loved eating it and stayed out of HER kitchen.
Well life seems to be a wheel, now I am back in the kitchen but cooking for one, me.* *I spend a couple of days cooking up a storm.* I make a large pot of spaghetti*sauce,*beef stew, chicken stew, chili con carne, and I portion pack them in 1 meal size*sandwich bags.* I got approx. 8-9 meals out of each dish.* I barbecue 4 racks of pork ribs. which I again portion. I cook a pork roast, cut it and shred it, and continue cooking in the BBQ sauce I made for the ribs, again I portion pack it in sandwich bags, enough to heap on a hamburger*bun, I get a good 8 servings*of each out of the roast and the BBQ.* Now all these meals I lay*flat in the sealed sandwich bag and*in the freezer. When frozen I stack them. I've got 8 weeks of food stashed.
I write myself*a*weekly*menu and post it on my fridge door,*and every afternoon*I take*a*sandwich bag out to*defrost in*the lower fridge for*tomorrow's*dinner.* Oh! I cook a*large*pot of rice and I portion pack that*too.* I buy*frozen*french fries.
I also dice and slice up*Yellow and green*squash,*red*and yellow*peppers,spring*onions, radishes, cherry tomatoes, and buy already shredded carrots and mix them up, I make enough to last five days.* I use fresh spinach as a base, top it with a good handful of my vegetable mix and that's my salad, topped with ceasar dressing and soda crackers crunched up. I buy single person pre-baked assorted fruit pies and freeze them for my daily desert*or have ice cream.
I also buy fresh*preformed hamburgers and freeze them. I can put one on the*stove in a small frying pan, low heat.* While I'm dishing up my salad etc..* About 10*mins tops.* My hamburger is cooking*on one side.* *I turn it over and sit down for my salad, by the time I'm finished, the burger is cooked, warm the bun in the microwave, put some potato chips (crisps) on the side.* Voila!* That's my biggest*weekly cooking event.
* Friday's I have fish, not that I'm religious, I'm not. It's a custom, I buy frozen breaded fish, for fish and chips, and breaded shrimp cos I like them. All I have to do is take the fish out of the freezer, stick it in the oven with the french fries and by the time I've got my salad dished up and eaten, and my pie or ice cream ready, the fish and chips are done.
I also make ten days of fruit salad for lunch, out of apples, pears, strawberries, blueberries, and peaches. I peel and dice what can be, and I boil*them individually to a half-cooked stage and then mix them together and freeze half in a large freezer bag. the other half I keep in the fridge and a portion of fruit for lunch topped*with a handful of mixed nuts, Thar's my lunch for ten days.
*When I got this idea, I didn't like the idea of using water to boil the fruit in, and at the first time I didn't have any fruit juice, so I used Gatorade*(the green one) it's only*lemon and lime flavor and with the fruit, it tasted great, so that's what I use.
*
For breakfast I have Raisin Bran, two heaped tablespoons of plain yogurt, a sliced banana, and milk. and decaf coffee.
Oh. I have a glass of white wine with my dinner and two bourbons after dinner.
You will notice I have all the food recommendations*covered. cereal, meat/fish, vegetables, milk, alcohol etc. and other than my prep days, I doubt if I spend a half hour, total a day, in the kitchen for my three meals.
Cheers, Rodney, the lazy chef.
Rinse the dishes and in the dishwasher which I run about once a week.
Cheers. Rodney
Rodney David Richard Mills
R602188 Gravesend
