Store prepped veggies in bags (Bulk OAMC tips)
One of the most important parts of doing "once a month cooking" is the prep work. Even if you don’t do all of the cooking on one day, you’ll want to do as much of the prep work at one time as possible. This way, even if you need to stop early, you have still shaved off tons of time for later in the week or month.
The above is an example of peeling a whole bunch of carrots at once. I ran out of time and couldn’t go ahead and slice/dice/chunk them for various recipes. I was also making enchiladas for dinner and had just emptied a tortilla. Instead of throwing it out, it was an easy, reusable way to store the whole, peeled carrots, until I was ready to come back to them again.
Later in the week, I likely sliced some of these for the kids’ lunches, diced some for soups, and polished off the last for snacks. Chances are, I had a similar bag of celery right alongside it in the fridge, too.
Waste not, want not – I’ll eat almost anything, but….
Oklahoma’s State Fruit is…the Watermelon? (Facts about Food Friday)
If this were a tomato we were talking about, I would understand. A tomato fits some characteristics of both a vegetable and a fruit, and we tend to use it for either general purpose, so there’s some confusion.
But the watermelon? Yes, I did my research. Yes, I know that there are some claims like how it’s part of the cucumber family, and therefore, could be considered a vegetable… But come on.
Even if it were 100% vegetable, I would say the vast majority of people think of it as a fruit. Maybe the vast majority of people are completely wrong even, but when you name your state vegetable as being the watermelon, you’re the one who looks stupid… Ah well. We probably didn’t have that high hopes for you anyway, Oklahoma. ;)