Read an Excerpt
Week in a Day is a concept for busy
foodies with impossible schedules.
Like most of my friends and family, I
have one day off a week—if I’m lucky. I shop early
in the day and then I go home, get organized,
separate ingredients, put on some comfy jeans
or jammies, open some wine, and then I cook.
Sometimes I’ll spend fi ve or six hours straight
chopping, roasting, and stirring simmering pots.
But when I’m done, we have enough food for as
many as fi ve nights—a whole workweek—right in
the fridge and freezer. When the day is especially
long or you’re feeling extra exhausted, imagine
how comforting it is to know that dinner—your
own homemade delicious food—is waiting for you
as soon as you walk in. Pop a pot on the stove or
throw that casserole into the oven, and by the
time you have changed your clothes and checked
your e-mails, dinner is served.
Whether you cook two meals or fi ve, the idea
of Week in a Day is that you get a leg up on the
long week ahead so any night you don’t feel like
cooking, you already have!
In addition, I have created a special section
that makes another fun promise for busy
foodies: 1 Grocery Bag, 3 Meals. With a basic
pantry and one bag of groceries, you can cook
up three delicious, simple suppers. Also, check
out the QR codes and bring this book to life
with additional content, recipes, tips, and tricks
from me to you.