Now I wonder if this is what kvd had in mind? - Bucket crops: Mississippi man takes container gardening to another level
Meantime, 2 tanners has provided further guidance on a vexed question for those of us living alone that I thought I would bring up from comments to the main post.
2 tanners wrote:
"I suggest curries and slow cooked meals with cheap cuts of meat (because they work better) and lots of veg (and you get your favourites). Two options here - you can cook forever at night, for not very much money, and as the room slowly fills with the smells of home, read and make notes. My favoured option though, is to leave the slow cooker on all day, walk into the house already redolent of your own cooking (i.e. a small amount of food preparation the previous night) and immediately sit down to a glass of wine, a book and dinner the moment you walk in the door."
"Very nicely written, 2t. I do use the slow cooker and it is indeed good. But what I haven't quite worked out what to do with the left-overs. For example, say I cook corned beef, something I love. Then at the end I have lots of beef left. Or I roast a chook and then slow cook the remains next day with veg to form a soup. I seem to end up just recooking the remains with some additional things added until I have to throw the whole lot out.
I accept that this displays lack of imagination and this links to the theme of this series. I need some professional guidance here!"
If you are going to slow cook a lamb shank, though, that's one shank, one onion, one carrot, a bit of bok choy or other greens that utterly vanish when you throw them in at the last moment plus herbs and of course wine from the bottle red. (strange, but I didn't notice you writing about the wine you had to waste). A bit of rice to soak up the yummy sauce and there ain't much left over. What there is turns overnight in your fridge to a really strong, almost irresistable taste. This can be heated in a trice in the office microwave to drive coworkers to a drooling frenzy. Applies to curries etc as well.
OK, so you wanted roast chook and you could only get a 2 kilo chook and there were the roast potatoes. And a roast onion. Oh and carrot, parsnip, and beetroot. And snow peas and red wine and onion gravy. Half your veg and two thirds of the chook are left over.
Step 1. first, wipe the roasting pan clean of the lard etc. With a slice of bread. Eat immediately, you know you want to.
Real Step 1: Decide how many meals worth of chook meat you have. i strip the chook first because I like bones with my roast, but not so much in other things. Let's say you have two meals left. Divide the remaining chicken into 2 and put one serve in the fridge.
Step 2: You've got at least one meal's worth of veg, maybe more. Decide how much you need, add the rest to the chook in the fridge. No cooked greens go in the fridge.
Step 3: So here we have chook, lots of root veg and a few sad looking snow peas. Mash the root veg roughly, keeping lots of colour mixed around, chop the snow peas and the chook roughly, stir in, and add some seasoning. The root veg will absorb the lot, but be careful since they're going to stand and hot things will get stronger. Like a crushed garlic clove and a single birdseye chili. stir in 2 eggs and pop in the fridge.
Step 4: you get home the following day and empty the mash mixture into a frypan preferably shaped into 2 easily turned patties. turn them each five minutes as you drift around with your glass of wine and the book. In about 10 minutes you have frittata. Mmmm.
Step 5. Get out the slow cooker, throw in your curry ingredients including the remaining roast chook and veg and tomorrow is sorted. kvd, don't forget both chili and ginger act to increase your core temperature, which must be good for you, so heap them in."