“I began my education at a very early age – in fact, right after I left college.”  Winston Churchill

For those of you who have missed my rantings about storing food in jars instead of in plastic containers, I want to repeat the amazing reasons for doing this.  First I like the ability to sterilize glass jars in the dishwasher, which is something I would do if I had a dishwasher.

Note:  I do not have an automatic dishwasher unless you count the fact that I automatically get up and do the dishes after every meal.  I use blazingly hot water in the sink which sterilizes the jars and scalds my hands.  I’m not fond of dishwashers, except for that cute one that works at the pizza place in town.  (I just made that up.  Our town is so small we don’t have a pizza place.)

But back to jars, and slow cookers.  Lately, I discovered that a lot of carb foods, like rice and beans and quinoa, are easier for me to prepare if I prepare them in my slow cooker. I can pretty much ignore them for an hour or so while I do something amazing with my life like take a nap.  Nap over, rice well on its way.


And then it’s simply a matter of scooping the innards of the slow cooker into jars and putting them into the fridge.  Sometimes, if the food is a soup or a stew, I cool it, label it, and put a few jars into the freezer.  For pity sake, don’t forget the “label it” step. Mystery food is not always fun!

Today it was organic, long-grain, brown rice, which is a good food to prepare if you want to eat 2000 of something.  Yes, it turns out a bit sticky if you don’t turn the slow cooker  off at the right moment.  But a serving of buttery veggies on top saves the day.  How about some of my favorite lentils on the side?

Life is good.

Loveya – The Grandma

Grandma Pat Cooks Sides

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Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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