— Bill Schrier

Now, this is a fun question, and hopefully I can provide a straightforward and simple solution for build. And that is really to say, Let's eat the food that you cook. And but number one is to time those recipes with days or meal periods that make sense for you, right? So in other words, if you're working on a dessert, Maybe you're not preparing that in the late afternoon as you lead up to dinner time necessarily, um, or maybe maybe that's not the best example. Maybe you're not you're not doing that early in the morning at breakfast time. Maybe, maybe it is something that's going to be a dessert after lunch or after dinner. Um, maybe uh, it's going to be the following day when you have some family or friends over because you just, you just prepared a lot of food. Um, So just think about the, the logistical timing that makes sense for your particular situation. Okay, again, whether it's the meal period, in a day, or whether it's the day of the week when you've got the people at the table to enjoy the food that you've prepared. And, you know, there's nothing uh, necessarily wrong with preparing something today that you enjoy tomorrow. Okay? Um, you know, leftovers are quite fine. Um, some dishes taste better, frankly. Uh, you know, after some time has passed, as flavors have have married and mingled, and uh, rough edges, have settled down. But admittedly, there are some things that taste best when they're served freshest, and maybe it's a sauté of green beans with some sliced almonds and shallots. Um, not bad as a leftover, but arguably better when they're fresh out of the pan. So that you would want to plan for the meal period coming up, for example. So, um, they'll give that a try. I think the solution is pretty simple, but it does take some forethought. Uh, to get a plan into place so that it makes sense for your particular situation.