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[quote=Anonymous] The older generation who mentored me - mom, MIL, aunts, grandmas - are/were excellent cooks.  I have learned a lot of life and kitchen hacks from my MIL.  The one thing that I have learned from my MIL is to make lunch and dinner in early morning.  Before you do anything else.

First thing in the morning, I make my tea, and then I have four burners blazing.  I will make lunch and dinner for the day and then I will make breakfast.  Everything gets put in glass pyrex containers on the table. I put table mats and a stack of plates, cutlery, napkins and glasses on the table.  After that, it is self-serve in my family. When food cools down - it goes in the fridge.

Basically a cafeteria kind of concept, served in thalis (platter).  1/2 the food on the thali does not need to be cooked - yogurt, salad, fruit, soaked nuts and seeds, pickles.  1/2 the food is cooked every day - spiced soup, veg entree, non-veg entree, lentils/beans, starch.  I work off of a menu.  My prep happens at night. [/quote]

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