Money in the Bank

March 29th, 2010 · 11 Comments · Baking and Sweets, Chicken and Turkey, Dinner, Organizing, Strategizing, Planning, Vegetarian

Yesterday, I spent about 10 minutes making this free-form cherry pie. The cherries are jarred Morellos from Trader Joe’s but the homemade crust is Martha Stewart’s pate brisee, which had been sitting in the freezer and which, in my opinion elevates just about anything it wraps itself around to levels of unparalleled pastry brilliance. For the past few weeks every time I opened the freezer and saw the uncooked ball of pie dough waiting for me, the same happy thought popped into my head: Money in the Bank.

It was the same way I felt eight years ago when I returned to my full-time job after maternity leave. My self-worth could be directly correlated to how many ounces of breastmilk I could pump and squirrel away on any given day. Andy used to catch me in the kitchen staring at the neat little row of Medela bags along the freezer door. “Are you counting your bags of breastmilk again?” he’d ask.

In other words, no matter what phase of motherhood I’ve found myself in, I’ve always known the value of a well-stocked freezer. (Note to breastfeeding moms: I know it’s hard to fathom how you will ever get from Medela Mom to impromptu-free-form-pie Mom, but you will…trust me.) The cherry pie, of course was just a nice little weekend luxury, but that dough, which could also be used for chicken pot pie or a quick vegetable tart represents dinner-table security — as does its other ziploc’d freezer friends: homemade marinara, chicken stock, and a Jim Lahey pizza crust that has become my go-to for family entertaining. This weekend, while your kids are watching an episode of The Penguins of Madagascar, take a few minutes to make a deposit in the bank. Your next week’s self will thank you. (Click to the next page to choose.)

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