"Brooklyn1" <Gravesend1> wrote in message
...
> On Mon, 20 Dec 2010 12:13:39 -0800, "Julie Bove"
> > wrote:
>
>>
>>"sf" > wrote in message
. ..
>>> On Sun, 19 Dec 2010 15:38:51 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>> Probably the easiest to cook for is 4 or 6. Things tend to come in
>>>> those
>>>> amounts. Not all things of course. But a lot of things. I think 8
>>>> would
>>>> be the next easiest because you can buy things in bulk.
>>>
>>> I buy most things in bulk. Perishables, like boneless chicken pieces,
>>> are packaged in 2 person portions and frozen for later. I just don't
>>> buy into the "cooking for two is harder" theory. Either you calculate
>>> an average of what you estimate each person will eat and buy what you
>>> need or you throw a whole bunch of food in your cart and cook it. One
>>> method produces a lot of leftovers, the other doesn't - and your
>>> attitude toward leftovers will influence your shopping personality.
>>>
>>> --
>>
>>Then what about things like salad? Unless you are lucky enough to have a
>>store that sells things like greens in bulk (and you can just buy the
>>amount
>>you need), you will have a lot of leftovers if you want a salad that
>>contains a lot of things. I have yet to see a store that sells one green
>>onion. Or six cherry tomatoes. This is why we often buy salad from the
>>salad bar. Costs a lot more but much less waste.
>>
>>I even buy from the salad bar when I am making a pasta salad or meatloaf.
>>Otherwise I have either a ton of food or a ton of leftover vegetables.
>
> Any garden salads I prepare at home are of the "chef salad" genre, the
> salad is pretty much the entire meal, may also accompany a bowl of
> soup and crackers/bread. I may place a bit of lettuce and a couple
> slices of tomato on a ham sandwich but I'm not going through prepping
> ten kinds of veggies, a little of this/a little of that, just to make
> a saucerful of salad that I can scoff down with four forkfuls... yoose
> want a salad as a widdle side dish dine out, at home my salad is my
> meal. Just about every week I prepare a 24 cup bowl chock full of
> garden salad, at serving I often add pasta, cheese, canned beans,
> tuna, cold cuts, chicken, sardines, etc... something different each
> day until it's all gone. The produce will stay just-made fresh at
> least four days when tossed with the juice of a fresh lemon or lime,
> or even a splash of vinegar. I don't remember ever having to toss any
> due to spoilage. Yummy: http://i56.tinypic.com/rldfn9.jpg

I used to eat big salads all the time, but sadly I can't digest them any
more. Daughter and husband are not too keen on salads. They will eat them
once in a while but any more often is pushing it.

On Mon, 20 Dec 2010 18:24:40 -0800, "Julie Bove"
> wrote:

>
>"Brooklyn1" <Gravesend1> wrote in message
.. .
>> On Mon, 20 Dec 2010 12:13:39 -0800, "Julie Bove"
>> > wrote:
>>
>>>
>>>"sf" > wrote in message
...
>>>> On Sun, 19 Dec 2010 15:38:51 -0800, "Julie Bove"
>>>> > wrote:
>>>>
>>>>> Probably the easiest to cook for is 4 or 6. Things tend to come in
>>>>> those
>>>>> amounts. Not all things of course. But a lot of things. I think 8
>>>>> would
>>>>> be the next easiest because you can buy things in bulk.
>>>>
>>>> I buy most things in bulk. Perishables, like boneless chicken pieces,
>>>> are packaged in 2 person portions and frozen for later. I just don't
>>>> buy into the "cooking for two is harder" theory. Either you calculate
>>>> an average of what you estimate each person will eat and buy what you
>>>> need or you throw a whole bunch of food in your cart and cook it. One
>>>> method produces a lot of leftovers, the other doesn't - and your
>>>> attitude toward leftovers will influence your shopping personality.
>>>>
>>>> --
>>>
>>>Then what about things like salad? Unless you are lucky enough to have a
>>>store that sells things like greens in bulk (and you can just buy the
>>>amount
>>>you need), you will have a lot of leftovers if you want a salad that
>>>contains a lot of things. I have yet to see a store that sells one green
>>>onion. Or six cherry tomatoes. This is why we often buy salad from the
>>>salad bar. Costs a lot more but much less waste.
>>>
>>>I even buy from the salad bar when I am making a pasta salad or meatloaf.
>>>Otherwise I have either a ton of food or a ton of leftover vegetables.
>>
>> Any garden salads I prepare at home are of the "chef salad" genre, the
>> salad is pretty much the entire meal, may also accompany a bowl of
>> soup and crackers/bread. I may place a bit of lettuce and a couple
>> slices of tomato on a ham sandwich but I'm not going through prepping
>> ten kinds of veggies, a little of this/a little of that, just to make
>> a saucerful of salad that I can scoff down with four forkfuls... yoose
>> want a salad as a widdle side dish dine out, at home my salad is my
>> meal. Just about every week I prepare a 24 cup bowl chock full of
>> garden salad, at serving I often add pasta, cheese, canned beans,
>> tuna, cold cuts, chicken, sardines, etc... something different each
>> day until it's all gone. The produce will stay just-made fresh at
>> least four days when tossed with the juice of a fresh lemon or lime,
>> or even a splash of vinegar. I don't remember ever having to toss any
>> due to spoilage. Yummy: http://i56.tinypic.com/rldfn9.jpg
>
>I used to eat big salads all the time, but sadly I can't digest them any
>more.

The fiber in salads prepared in gelatine (JELLO) will become maserated
so are far easier to digest... they also keep longer in the fridge.
The variety of such salads are limited only by imagination... there
are so many flavors and besides veggies of all kinds they can also
contain fruits, cheeses, and meats in all combinations. Veggies can
be minced/shredded fairly fine and folded into cottage cheese, then
layered with flavored gelatine/aspics