I did some cooking ahead today. I spent a fair bit of time in the kitchen (though, really, not as much as it might sound). I:

- made sandwich rolls for the week (the bread machine did most of the work)
- made banana muffins (minus the chocolate chips) for snacks and breakfasts (verdict: tasty)
- roasted a chicken (which went on tossed salad tonight, which will go in chicken pie tomorrow, and go in teriyaki chicken later on in the week, dramatically dropping the prep time on those latter two dinners)
- cut up vegetables (green peppers, tomatoes, cucumbers, and carrots) for tonight’s salad, and enough for side salads for several days

When I was putting away the leftovers, I went ahead and put together a salad for Jeff’s lunch and stowed a single muffin away in tupperware, also to put in his lunch. Tomorrow morning, all I’ll need to do is boil eggs for egg salad. It’s nice to have some of the work for the week already out of the way, even if roasting a chicken on a day when it hit 90 wasn’t the brightest idea in the world. Then again, tomorrow is supposed to be 97, so.