I absolutely endorse this. I don’t bother with it anymore because I enjoy spontaneous cooking (and find it soothingly meditative much of the time), but during the first few months after my stroke when cooking (like everything else) was hard work, I found that organizing my food prep for the week (and cooking in large quantities, and sticking to minimal-prep techniques like roasting and crock-potting) saved me much-valued hours.
I absolutely endorse this. I don’t bother with it anymore because I enjoy spontaneous cooking (and find it soothingly meditative much of the time), but during the first few months after my stroke when cooking (like everything else) was hard work, I found that organizing my food prep for the week (and cooking in large quantities, and sticking to minimal-prep techniques like roasting and crock-potting) saved me much-valued hours.