Requisites for Managerial Homemaking: Meals

No intelligent person would say that the care and feeding of a family is a small, insignificant job. It not only takes time and work, but careful thought out planning and preparation. It is to be expected that the homemaker is a meal maker extraordinaire. Be it a humble supper or gourmet meal, it need not be an elaborate display to qualify. Often times, with little ones in the home, the simple meals become necessary in such a busy season of life.
1.) I couldn’t do it without a crock pot. These little devises are amazingly handy to busy homemakers, especially if you have several little children running around. I use my crock pot many times each week. It will lift a huge burden from your shoulders. I usually use a crock pot on those days where I am either really busy, (which is actually a lot) or when I am having to run into town or on Sunday. It is very nice to come home to a inviting aroma of a home cooked supper when you have had to run errands or grocery shop. I highly recommend the Fix It and Forget it books for crock pot cooking ideas or look on the internet for a gazillion crock pot recipes. They are quick and easy and inexpensive.
2.) Freezer meals. With little children, having some planning and thought for freezer meals will save you the last minute out to eat decisions that eat up money. I have found for us that having already prepared spaghetti sauce in the freezer allows you to literally have a meal on the table within minutes. You may research some other meals that you can quickly prepare in a pinch of time or when something unexpected comes up. For us, when all else fails, spaghetti and salad!
3.) My great aunt told me that she ALWAYS started supper at 4 pm. She taught me the time and focus that is put into a meal is never wasted or unimportant. While at this season in my life, I can not make from scratch rolls and dessert fresh for every meal like she did, I can put time and focused effort on insuring that meal time is important.
Modern homemakers have so many unique little devices and aids making meal time preparation a much easier process than in times past. It is necessary to put time and thought into planning and preparation. At this season in my life, it is very rare that I plan out an extensive gourmet meal that I am unfamiliar with. I keep my meal complexity within reason according to my family situation. With many babies and toddlers, I have to arrange and manage these additions as well as the meal. Some times have been more difficult than others and yes, often meal disasters, yet the goal is to have a well managed home complete with inviting meal times (even if it is an occasional peanut butter and jelly) to be enjoyed and remembered for years to come.

2 Comments

  • Charlotte says:

    Dear Bethany,
    Here is a GREAT roll recipe. This makes it possible to have whole wheat rolls every night of the week if you want. I make this dough 1 time per week, and i can throw it together now in about 20 minutes. I use instant potatoes and all whole wheat flour. My family loves these and they are a fall and winter favorite. Let me know if you make them, and what you think.
    Potato Refrigerator Dough
    2 packages (5 tsp.) active dry or fast-acting yeast*
    1 1/2 cup warm (105-115° F.) water
    1 cup lukewarm (95-105° F.) mashed potatoes**
    2/3 cup granulated sugar
    2/3 cup shortening
    2 large eggs
    1 1/2 tsp. salt
    5 to 6 cups flour
    **May be made from 1 1/3 cups boiling water and 1 cup instant potatoes. Cool to 105° F. before adding to the yeast mixture.
    1. Combine the dissolved yeast and remaining 1 cup water or the fast-rising yeast with all the water and remaining ingredients except the flour.
    2. Mix in 3 1/2 cups of the flour with an electric mixer or beating by hand. Beat for 3 minutes.
    3. Mix in additional flour with dough hooks or by hand until the dough forms a rough dough ball.
    4. Turn onto a floured counter and knead by hand or with the mixer’s dough hooks until smooth and elastic – about 5 to 8 minutes.
    5. Place in a greased or sprayed bowl, turning dough so greased side is up.
    6. Cover bowl with sealing lid or plastic wrap.
    7. Place in the refrigerator. Punch down when doubled (about 30 minutes for fast-acting, 45 minutes to an hour for active dry yeast).
    8. Keep dough refrigerated for up to 6 days, punching down if doubled in size. (By days 5 and 6, this is a sour dough)
    9. About two hours before baking, shape dough into desired rolls, loaves or braids
    10. Place in greased pans and cover with sprayed or greased plastic wrap. Let rise until doubled, about 1 ½ hours.
    11. Bake at 375° F. according to directions for type of roll or loaf prepared.

  • Bethany says:

    excellent … we will have to try that! Thanks so much

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