So, I somehow had this idea that my Freezer Cooking in an Hour Plan was very realistic today. I figured I could whip up the Homemade Uncrustables and Homemade Croutons in no time at all and then make the Pumpkin Scones and get the kitchen cleaned up before an hour had gone by.
I don’t know why I always forget that things usually take twice as long to do than I plan for them to (you think I would have figured that out by now?!). Here’s the play-by-play of today’s Freezer Cooking in an Hour:
I don’t have a circle cookie cutter, so I just used a glass for the Homemade Uncrustables.
12:30 p.m. — Our homeschool lessons are done for the morning and the children are ready for lunch. I get this “brilliant” idea to go ahead and start my Freezer Cooking for the day now and serve Homemade Uncrustables for lunch.
Note: If I would have been thinking, I could have made the complete sandwiches first (like this) and then cut them with the glass. But for some reason, that thought didn’t occur to me until some of you commented and suggested this!
12:33 p.m. — As I’m pulling out the ingredients, I realize we have a lot less bread and peanut butter on hand than I thought. So much for my visions of mountains of Homemade Uncrustables to stick in the freezer; instead I have ingredients enough to make a whopping 12. Oh well, 12 is better than none, so I forge ahead.
12:38 p.m. — The children are beginning to get really hungry. I set them to work “helping” me while I try to finish up the uncrustables.
12:45 p.m. — I glance at the clock and realize 15 minutes have already gone by and I’m still only halfway through making the uncrustables. Maybe this wasn’t as simple as I was envisioning?
And then I look around the kitchen table and just have to smile. The children are having so much fun “helping” that it’s worth the mess they are making.
12:55 p.m. — I’m finally just about finished with the uncrustables. Man, this has taken longer than I expected–especially since I don’t have much to show for my efforts! I feed the children lunch and set about making the Homemade Croutons with the leftover crusts.
The uncrustables ended up taking so much time and didn’t look pretty at all. I think if I make them whole and then cut them, it will go a lot better next time around. Lesson learned!
1:03 p.m. — I realize we’re out of oil, almost out of butter, and so I head to the computer to see if anyone has a recipe online for croutons made with coconut oil. I’m not finding much, but as I’m contemplating what to do, I glance into the cupboard and see a bottle of dipping oil my mom had given us awhile back. Perfect!
1:10 p.m. — I stick the croutons in the oven and realize that it’s time to get back to our afternoon homeschooling studies–well, after I finish cleaning the kitchen, that is. I really was looking forward to trying the Pumpkin Scones, but I decide I’ll save those for another week. And maybe next week I’ll remember not to try to do my freezer cooking session during our lunch break!
Finished croutons and a clean kitchen–it’s a beautiful thing, even if it never lasts for very long! 🙂
Note: The ideas for the Homemade Uncrustables and using the crusts to make Homemade Croutons were from Infarrantly Creative. Go check out her post as hers turned out much more nicely than mine and it’s very apparent she knows more about what she’s doing than I do!
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