RoCkInG The Boat!

		Tuesday, February 05, 2008
		Choppin' Broccoli-eeee Got home last night after pulling a 13-hour work day (our annual Membership Meeting was last night), to find a large lidded plastic tub chock-full o' delicious organic goodies parked on the front step: Broccoli, carrots, squash, kale, arugula, onions, pears, apples, oranges, yams, grapefruit, baby bok choy, and cabbage; definitely a good week's worth of fruits & veggies. The amounts (esp. the fruits) are somewhat smaller than the quantities listed on their web site, but that was expected because I opted for the single size, as opposed to the standard size bin. Still, it's an awful lot of food - do organic vegetarians really eat THIS MUCH? Now the issue becomes: will I be able to consume all of this before I get another deliver in a week? The issue isn't so much, CAN I cook and consume it all in seven days, but more, WHEN am I going to find the TIME? Wednesday is the only free night I have before the weekend, and I've already got four meals prepped in the fridge, due to my attempt to cook up as much of what I already had in-stock beforehand, so right now, my little half-sized refrigerator is already full-to-bursting. Taking it to work isn't really an option at the moment, since after last night's meeting we have enough left-overs to keep my two officemates and myself reasonably well-fed for several days. The best I can hope for is to try to scarf through as much of the left-overs as I can before say, Saturday, then cook up a huge mess of - something - to clear out the veggie bin before the next load shows up on Monday. Either that, or I start subbing, which is an option. I have a feeling I'll go through the fruits pretty quickly, since those are easy to just throw into a pocket or bag and munch on-the-go. So, maybe for next week, I'll ask them to load up the bin heavy on the apples & pears, and not so much on the greens and roots, which I already have in over-abundance. Everybody should be faced with this sort of dilemma, eh? Having TOO MUCH FOOD. Labels: food, Work Posted byCOMTE on 12:09 PM

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