But none of those things happened, thank goodness. Just under an hour of shopping followed by four and a half hours of cooking, washing up, portioning out and clever rearrangement of the freezer and I now have food for at least the next month.
Advance warning for those of you who haven't already glanced further down the post: my digital camera is broken and taking photos with it is an exercise in guesswork that I couldn't face, so instead I snapped some pictures using my truly appalling phone camera.
|Spinach and mushroom lasage|
At the same time, I also made some scalloped potatoes, which is basically just cheese sauce and slices of potato, but it is still cooking in my slow cooker. I'll add photos at a later date if it seems worth doing, but I suspect you can imagine what slices of potato covered in cheese sauce would look like.
|Baked macaroni and cheese|
|Tortilla spinach pie|
|Portioned out and ready for the freezer|
Once I've made a bit of a dent in the current contents of the freezer, probably by eating up a few of the more processed things like potato waffles and Quorn fillets, I will cook a batch of spaghetti "meat"balls as I have some blue cheese maturing in the fridge, and maybe a shepherd's pie. Thankfully the "meat"balls and meatfree mince are already in the freezer, so it will be more a case of replacing than trying to find additional space.
The final thing I cooked today was a miniature fruit crumble. I discovered that I had an entire crumble's worth of topping frozen in the "spare crumble topping" tub but only a handful of frozen berries and not another piece of fruit in sight, so I just did a single serving in one of my dinky little individual pie dishes and ate it for lunch with the leftover cream from the mac and cheese sauce. I'm looking forward to making a rhubarb crumble soon, the first local stems have appeared on my favourite market stall but I (thankfully!) decided not to bother today.