I try to make a habit of cooking lots on Sundays. I always bake for school lunches, but now that I’m working more, I try to make meals to store in the fridge and freezer, as well as getting food organized and planning the weekly menu. Menu planning is something we have done for about a year – it started as an effort to lose weight by being more organized – now it’s more about maintaining sanity.

above Photo by Georgia – she has talent!

Minestrone for lunch, using Lynn Cole’s recipe on allrecipes – except I added celery and I used pasta shells instead of vermicelli.

We’ll be able to have soup for lunch a couple of days this week too. There are two more meals in the fridge. Yum!

Zucchini soup, which will easily feed us for three meals. Two meals are in the freezer and one is in the fridge.

Bolognese a la Rebecca: onions, turkey mince, lentils, carrots, zucchini and bottled passata. The kids love it – it’s quite sweet with all the carrots – and they gobble it all up. There’s enough here for two dinners for us. It cooked for three hours on the wood stove and filled the house with deliciousness.

Bread. This will feed the kids for lunches for at least two days. We keep a stock of sandwiches in the freezer, always making at least double. It saves so much time in the long run. Each sandwich gets labelled according to its filling. It makes packing lunches so easy.

You know what these are, don’t you. Banana-choc-chip muffins. Freshly baked, now wrapped individually, waiting in the pantry and freezer to be put in lunches.

As if my domestic goddessness wasn’t already pushing the boundaries of insanity, I decided to use some of these hen and duck eggs, given to us from a friend:

To make a baked custard (recipe from here):

And it must have been very good, because Monte said: ‘this is the best custard I have ever eaten in my entire life!’ and if you know Monte, you will know he loves custard.

It feels good, knowing that there’s some healthy, yummy food stocked up for my family.

Wonder what’s in store for these guys, ripening by my wood stove, with many of their friends still hanging out on the vines outside. Tomatoes galore.

But that’s next weekend.