Saturation

When I worked as a restaurant prep chef in the 80's, I was never interested in sampling the food I had made because I had become completely saturated while creating it. The next day I was very interested in those foods so I would set out to duplicate them on a small scale. This was how I learned to cook.

Recently I made a chicken lentil curry that stewed all day. By the time it was meal time I was saturated and disappointed so I froze it all in quart containers. This week it is like manna from heaven and tastes delicious over leftover brown rice.

So, my advice is if you get saturated making a particular food, freeze it for another time. You may be happily surprised and grateful to have something already made.