Meat

During the week I’m usually in a hurry because I’ve come home late from work or because my child is starving or because I’ve loads of work to finish in the evening hours and I need to get dinner over with as quickly as possible. On these hectic nights I rely on quick-cooking meats and on quick-cooking techniques.

On occasion though, dinner doesn’t have to be on the table as early or as quickly. On those nights I cook either large roasts or longer-simmering stews and soups because, once assembled and cooking, they require no tending to. In the time they take to cook, I catch up on chores, help my daughter with a project, or just put up my feet and read the newspaper. An added bonus I reap from these dishes is that they yield wonderful leftovers I can recycle later in the week or even freeze for another month.