holy COW that's cooking!

I made a late supper tonight for the kids, and just realized exactly how much food I cooked. It was spaghetti night since I had some hamburger in the fridge that I needed to use up, so Scott got water on for me to boil up a 3lb box of spaghetti and I got out the big skillet and the hamburger.

Now, if you've not figured out by now, I like to cook. I cook in mass quantities sometimes so that I can have a meal for the freezer, or a leftovers lunch the next day. This meal is one of those leftovers lunch meals. I doubled everything so that Scott has lunch tomorrow at work, and so that I can assemble a spaghetti bake and put in the fridge to just toss in the oven tomorrow for lunch. (I learned during my pregnancy with my oldest that cooking any time other than supper makes me throw up, so I like to cook at night and have crazy leftovers for at least one more meal)

Now, the essential kitchen equipment for a bigger family is slightly larger than a typical family's stuff. Most people find a 10" skillet to be perfectly adequate, while I tend to reach first for my 14" chicken fryer (its one of those ones with 2 handles) when I cook. A stock pot for me is larger than many would consider adequate for cooking. When I cook, recipes that serve 4-6 automatically get doubled or even tripled so that I have enough food. "Family size" packaging at stores makes me laugh because I know it takes at least 2 or 3 packages to feed my family. In the freezer section are frozen macaroni and cheese and lasagna entrees that are marked as "party size" and THAT is the right size to feed us all. So, as you can probably guess, I tend to fall back regularly on my experience cooking in a restaurant kitchen, making large quantities of things at once to serve the dinner rush. I don't do small amounts of food normally.

So tonight's supper consisted of the BIG box of spaghetti noodles (3lb size box), 3 jars of sauce, 3lbs hamburger, and handfuls of various seasonings and dried onion. I need to go out there and assemble Scott's lunch for tomorrow and the spaghetti pan for tomorrow's baked lunch. There may even be enough left to make extra lunches for me to toss in the freezer for Scott to grab and take to work when we don't have leftovers.

Next bulk meal I'm hoping for will be a lasagna. That one will be made in 3 pans, so I have 2 for the freezer on top of the one that I'm going to serve that night for supper.