Rhonda Bracey: At Random

I cooked up a storm for 3 hours on Friday afternoon — the aim was to fill the freezer with prepared meals so that on the nights I don’t feel like cooking, I can always grab something and heat it up for our dinner. I’ve been doing this for decades, and it works well.

In that 3 hours I made:

• about 4 litres of chicken stock (chicken carcasses, celery tops, carrots, onions, mushrooms, chillis, etc.), strained so that I only have the stock and none of the bits
• 8 servings of my Mexican Chicken
• 8 servings of Chicken Madras
• about 3 litres of pumpkin soup (butternut pumpkin, sweet potato, chicken stock [from the freezer from an earlier batch cooking episode], chilli, mushrooms, etc. — I don’t add coconut cream and yoghurt until I heat it up ready for serving)

And yes, we ate the crusty loaf of bread (in the foreground of the photo) that night with some of the pumpkin soup!