I’ve been living at home so I’m used to cooking for three (often with a bit left over)–and I’ve always baked for an army. I’m going through a bit of an adjustment period cooking for just me.
For example, Friday night I decided to make myself pasta and homemade sauce (pictured above). I only used a small can of diced tomatoes, a bit of tomato paste, some sauteed mushrooms, and some olive oil to make the sauce. But I really wanted it to be light on the pasta, mainly just chunks of tomato, mushrooms, and olive oil, none of this heavy red sauce that I could have just gotten out of a jar. So to get the ratio of sauce to pasta right I decided to make a whole box of pasta. Apparently the fact that a whole box was easily enough for three with seconds or leftovers for one slipped my mind. I should have just used half a box and half the sauce and frozen the left over sauce.
Hindsight is 20/20 as they say. So I was left with enough pasta to feed a family of 3-4 for just me. I’m on a budget so I didn’t want to wind up tossing the leftovers. On the other hand, I didn’t want to eat the same thing for three (admittedly large and satisfying) meals in a row.
