28 August 2008
Just recently, we changed our cooking schedule to a much more efficient one. This schedule was inspired by the Brown family. At the UC&F conference a couple weeks ago, Momma and I were talking to Mrs. Mary Brown. The subject of cooking came up, and she told us that each lady in the house has an assigned day to cook.
To spread the work around amongst us ladies, we decided to assign a day to cook for each of us. So far this has worked quite nicely, the schedule is below.
Sundays – Crockpot meal, soup, or something prepared beforehand on Saturday – often we have company
Mondays – Me
Tuesdays – Go to Granny’s
Wednesdays – Momma
Thursdays – Breezy
Fridays – Pizza (we usually trade making the pizza off and on each week)
Saturdays – Brunch (all pitch in) and Leftovers
Just this week, I experienced firsthand the not-well-timed-dinner. The meal was Beef Enchiladas and Mexican Rice – one of my favorite meals. I started and ended up finishing the rice before the Enchiladas even entered the preheated oven. It was a bit stressful because I like things to be perfect, and done at just the right time. Yet again, I had to realize that I’m not perfect, not everything is going to perfect, and that’s all right. Everything turned out fine because all I had to do was reheat the rice, and there was really nothing to be stressed out about.
I’m not sure how many times I’ll have to learn this over and over again.
Thankfully, with this schedule, I will be cooking a couple meals per week, and by doing this I’ll get more experience in scheduling each part of the meal at the right time.
For others’ Homemaker in Training Thursday posts, please visit Eyebright’s blog.
