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We have officially reached the point in summer when it feels too hot to cook, I am behind on work, the laundry has piled up, and there are always wet swimsuits on my basement floor. We’re not home a lot, between summer camps, visiting family out of town, and going to the pool or playground.
Which means: I’m cooking less.
And since I have a serious aversion to spending a lot on takeout or increasing my grocery budget, this means I’ve shifted how I’m spending my time in the kitchen. I’m cooking less, assembling more, and using different foods to my advantage to help reduce my load a little.
I know this might sound impossible—and yes, I am still regularly baking the Chocolate Zucchini Muffins my kids like and are helping me use up too much garden zucchini—but here’s what I’ve learned that’s really helped to make it easier for me to feed my family of four through this season.
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