In my corner of northwest Montana, July 4 is the unofficial start to tourist season. The University of Montana’s Institute for Tourism and Recreation Research reported that more than 2.4 million people visited Montana last July—more than double the state’s population—and that half of those visitors entered Glacier National Park, Yellowstone, and a long list of other stops. Those numbers downshift quickly: By October, there are again more residents than visitors in the state.
Like these tourists, I try to cram as much as possible into this short summer season, both in the garden and on a sailboat. I’m harvesting and processing at least 3 times a week and sailing just as often. This requires some intensive scheduling and as many shortcuts in the kitchen as possible.
One of my key tricks is to prep once and eat twice. I’m not just talking leftovers, although I make plenty of oversize meals to reheat later in the week. Instead, my “one prep, two meals” plan creates two separate meals from similar base ingredients and freshens them with new flavors. It’s the easiest way I know of to avoid feeling like you’re eating the same meal day after day yet speed up later-meal processes.
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