Being prepared

Terryrhino said:

Looks good! But what is it ??

And do I spy brown hovis bread in your kitchen

lol

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nomoredonuts said:

And I spied with my little eye something beginning with........

Napoleon Brandy!

(medicinal of course)

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Resurgam said:

Years ago I went to buy a freezer and the size I wanted was sold out, so the manager offered me a larger one at a discount - if I ever needed to hide a body....
So the freezer has been sitting under the stairs for the last several decades, and we have an old fashioned butcher just around the corner, so for my return to low carb eating I went in and ordered a hogget - a well grown lamb. The butcher cuts up the carcase as I like, packs up the chops and steaks in pairs, and that is all that I need for the time being. I buy packs of chicken thighs and beefburgers from the supermarket and I still have some of the pig I bought in the spring, also from the butcher.
For me it is more convenient to cook from the raw materials almost every day, but the things I have available make it the easy option.
I have one of those halogen ovens - really good invention, and I have hardly used my big oven since getting one. I can put in a slab of meat, potato for himself, then just turn the dials and leave it to cook, go back and turn it over, reset the dials and wander off until it is done. I have a couple of pressure cookers - one was my grandmother's one my mother's, so I can do a casserol in quarter of an hour.
I don't use salt in cooking, and onion, carrot, tomato etc are all freshly prepared.

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