I learned that I like having company when I'm making something that only works well in large batches, so I don't have to deal as much with the leftovers (have you ever tried to eat an entire lasagna?  I love lasagna with homemade sacue... but it gets old eating it day after day after the first several days).

I like to make a batch and then put individual servings in separate freezer bags.  They freeze well--just don't pile them together or put things on top until they solidify.  You should be able to enjoy one batch of lasagna for a while.

doni49:

I learned that I like having company when I'm making something that only works well in large batches, so I don't have to deal as much with the leftovers (have you ever tried to eat an entire lasagna?  I love lasagna with homemade sacue... but it gets old eating it day after day after the first several days).

I like to make a batch and then put individual servings in separate freezer bags.  They freeze well--just don't pile them together or put things on top until they solidify.  You should be able to enjoy one batch of lasagna for a while.

I do that sometimes... the problem is, I tend to forget things like that are in the freezer... and then they get freezer burned.  I really need to work out a better system for freezing leftovers - and for remembering to eat them!

Once or twice a month at least I get together with two other single ladies and we cook and eat a meal together, usually on a day we are making jam and canning it, or just canning produce.  This way, whether the canned items are for personal stock or gifts, we are meeting our needs.  When we cook, we always make enough so each person gets leftovers, too, so there are at least two meals each from one.

The most difficult part is making/taking the time to cook good meals, and getting a variety of meals together. 

I remember reading an article here on the Stretcher about coworkers forming a lunch club or friends doing a dinner (supper?) club, where there are four participants and each does a complete lunch or dinner for four, dinner club members take turns meeting at each other's house, and everyone shows up with their meals for four and they swap out.  Of course lunches would likely take place at a workplace, but same idea.  Then you would automatically have a variety of foods.  This would work provided you all have similar tastes and/or agreed ahead of time about foods to not use, for allergy, religious or personal preference reasons.  Have any of you tried this?

Bachelors can cook if they put their minds to it and many men can be better cooks than many women.  Those lacking expertise, however, well, someone just needs to lead them into a bookstore and show them the 4, 5, and 6 ingredient cookbooks.    That way, they don't need to live on !

I look for individual Corning dishes and old-fashioned refrigerator dishes in which to put condiments, sherbet dishes for puddings.  I have different kinds of dishes -- depression-era glassware, some of Grandma's Vermillion Poppy, some Harker Blue Cameo, some Iris square plates, everyday Corning with pansies.  I may also still have one of those snack sets with four plates/cups.  I vary the dishes to suit either my mood or the food, and don't need a dozen of each on hand, which is really an advantage for a single person.  I have a small collection of placemats and lots of cloth napkins and 40's tablecloths.  Dining alone doesn't need to be drab.  At least, it isn't here. 

I do have a couple of cookbooks for one, but I do like making larger batches and freezing individual portions.

It's also good to add those little touches, even if it's a humble sprig of parsley or some mushrooms or onions topping the beef, or a sauce.

Cooking for one, I find no more difficult than cooking for a crowd, and certainly easier at clean-up time.  If I want leftovers, I cook with freezing individual portions in mind to avoid waste, or I cook only what I will eat for a meal. Unexpected guest?  Cutting the meat thinner and adding another potato to the pot or a cup of water to the soup worked for my parents.  Changing from cooking for one or two to cooking for 5 or more on a regular basis would cause more adjustment for me than adapting to cooking for one.  For me, when I cook only for myself, it is much easier than preparing food for others.

Dear All, I cook for myself as though I were cooking for 8.  I freeze the other 7 portions (labeled & dated) in individual-serving containers.  Since I cook at least once a week, I always have a nice assortment of foods to choose from, it's more like eating in a restaurant!  Yours in  Him, Deb

Deborahmichelle:

Dear All, I cook for myself as though I were cooking for 8.  I freeze the other 7 portions (labeled & dated) in individual-serving containers.  Since I cook at least once a week, I always have a nice assortment of foods to choose from, it's more like eating in a restaurant!  Yours in  Him, Deb

Deb: Your attitude is like a shining beacon on a hill.  Although I am new posting to the forum, I read many posts about how you manage on very meager fare.  You do not accept one step forward and 2 steps backward but journey onward.  I long to have your consistent uplifting attitude.  With today's food prices, your meals compliment your dogged determination.  I am a member of our fan club.   

-thyme2save

How you inspire me

Here is a link to the Supper Club article where people get together.  http://www.stretcher.com/stories/06/06aug07e.cfm

Why, Dear Thyme2Save, I almost didn't see your praise -- I wasn't being good & checking every thread I've been on.  You overestimate me.  I appreciate your clear sincerity, but I have a secret for you -- you can pick up as many of the tricks that other folks on the Forum use, do them yourself, & thus become a Wise Woman who can post as though she has thought of all of these things on her own for years.  For the secret is that we are all in the debt of Amy Dacyczyn of TIGHTWAD GAZETTE, & in the debt of our own Pat Veretto & Gary, & in the debt of all teh Proverbs 31:10 homemakers who have preceded us.  Yours in Him, Deb

thyme2save:

Cooking for one, I find no more difficult than cooking for a crowd, and certainly easier at clean-up time. 

I agree I was raised in a family of five and I have found that I also enjoy cooking for just myself and darling dog.