Sunday Batch Cook

Sundays at home was Mum cooking for the week ahead after church. We lived a 90 minute commute from Sydney's CBD - so preparing dinner every night wasn't time-friendly.

I have fond memories of the radio blaring, playing Starcraft and awaiting the gajac (Creole for 'snack') which was a rotation of du pain frite (battered, fried baguette), crepes or gateaux banane (banana fritters).

Where I once saw the beauty of a childhood memory, I now also see practicality.

The practicality lies in having quality food for the week ahead, being cost efficient whilst winding down on Sunday. I do it as lazily as possible: in the oven, unsupervised, for a couple of hours. Typically I'll cook a lamb leg, a chicken and some veges.

I for one, find it beautiful how we carry habits of our parents, particularly when they're so useful and practical.

L