Thanks to a rare, leisurely day off for Hardi yesterday, a bulk buy on meats became a shared cookathon and kitchen cleanathon.


I put up 16 entrees-for-two out of Italian Sausage links cooked in the crockpots. In small Ziplocs, they are more than enough for the protein component in a supper for two, plus at least one lunch portion. They can be taken to a local park for a quick BBQ, sliced thinly into baked ziti, stuffed frozen into buns and tossed into a lunchbox cooler to keep the iced coffee cold for a car meal or 2 pool mini-meals.... flavored Italian or Greek or Whatever... ground up cooked for spag sauce or stuffed peppers.... so much of the salt and fat already cooked out.... so versatile! I cooked about half of what we bought and froze the rest for a future crockpotting or whatever.

Today, it will be 2 XL batches of the above cornbread, made in the sunny, clean, cleared kitchen. Pans? The two that are now holding the 20 pounds of cooked chicken I'll cut up later and freeze. Cornbread in pre-greased pans-- the tad of chicken fat flavor that will cling to them-- I already drained off the stock and fat when the pans were hot last night.

Once the cornbread cools and is put up, I'll use the same pans for the breakfast casseroles.

~Susan