I Dare You To Eat It

Everywhere I go I see more and more of these take and bake kitchens popping up. I get that having recipes organized with all the necessary ingredients on hand is a huge convenience but why not do the very same thing with our own kitchens? Why is it more convenient to have the kitchen we use for our meal preparation located off site? I don’t get that part.

Designing a three-month supply is the best way I know to create your very own take and bake kitchen. Just think of the easy meals from your family’s favorites and start buying the dried, canned, or bottled ingredients in groups of three. Hopefully the recipes will call for, or could be laced with, a little wheat, rice, beans, pasta, or potatoes from your long-term storage so that those ingredients naturally get rotated. If you design your family’s selection of meals you eat regularly and enjoy and then purchase all the short-term storage ingredients in groups of three, you’ll automatically be building a three-month supply of every-day meals. And you don’t have to wear mascara or boots to cook dinner. What’s not to love?