Finding inspiration--and holding on

Our budget went out the window last week. It's because I didn't plan--no menu, no blogging about it, no strict rules for myself.

And I discovered something funny. If I'm not accountable to anyone, it's easy to let the rules slip. It seems I'm accountable to you. Brian didn't care. He was all for going out to dinner and spending money all weekend. When we're both feeling weak, it's over. We enable each other.

That's OK. We're starting fresh this week. We'll see how it goes.

And next month we're starting the next phase: spending $2,000 per month on student loan debt. Wish us luck. It's hard when I consider the other things I'd like to do with that money, but when I imagine paying down our student loans until they're PAID OFF, I feel better.

Also, I've been feeling creatively rejuvenated. Brian and I seem to fill our spare time--especially our walks--with discussions about creativity and stories, and it makes me so happy and inspired. I was talking with Brian last week and determined that every spare minute I have should be spent writing my story. He encouraged me to stop writing here if I find it too distracting (which I sometimes do). I think maybe I just need to tone down my obsession with food and budgets and reach an easy pace with it all.

I feel the approaching day of our son's birth in June as an increasing thrill--and deadline.

I want to finish a draft before then. Can I do it? I don't know. I've set these goals for myself before and perhaps I am always too aggressive. It's taken me seven months to get to 140 pages, so can I reach the end by June? I'd like to think so but I don't want to set myself up for disappointment and feelings of failure.

So. 140 pages and climbing. Another writing session tomorrow morning, more nap time throughout the week, a chance to get closer to my goal.

Regardless of that, I'm taking a break and planning out this week's meals based on our Full Circle Farm produce delivery:

1 each Cauliflower
3 each Hass Avocados
1 bunch Green Kale
1 each Cucumbers
1 each Bunched Carrots
6 each Braeburn Apples *
1.5 pounds Baby Red Beets FCF
6 each Navel Oranges
1 each Green Leaf Lettuce
6 each D'anjou Pears *
0.66 pound Shiitake Mushrooms *
1 each Mangos
0.66 pound Baby Spinach
FCF = Grown at Full Circle Farm
* = Grown in the Pacific Northwest

Tuesday:
Lentil-rice pilaf and roasted vegetables. (I love roasted cauliflower.)

Wednesday:
Dinner with friends at their house.

Thursday:
Black bean chili and cornbread.

Friday:
Stir-fried shiitake mushrooms, chicken breast, and kale, with steamed rice.

Saturday:
Handmade rolled quesadillas with chicken, onions, cumin pintos, fresh tomatoes, baby spinach,and guacamole.

Sunday:
Roasted beet and baby spinach salad and salmon OR spinach potato gnocchi. (I'm excited to make the gnocchi--the recipe arrived in our CSA box and it sounds delicious.)

El Nino Tuesday...with pictures, a budget, and menu

Unlike this picture taken last week after we received our Full Circle Farm CSA delivery, our fruit bowl is looking rather sad today. That's the thing about waiting until Tuesday for a produce delivery--you can find yourself rustling through eight limes and an apple in search of a little snack. Our vegetable drawers are looking equally dismal: five lonely carrots thumping about in the bottom drawer, and a few heads of romaine trying to look brave.

I guess it's one way to make Tuesdays take a walk on the wild side. I feel like it's Christmas today. I'm rubbing my hands together in glee, waiting for our produce to arrive.

Cora's sleeping and I should be, too. I'm recovering from a cold. It could be me, but I think it sucks to be pregnant, sick, running around with a toddler, AND not be able to take any kind of medicine. But anyway. Here I am. Instead of napping soundly, I'm going to write about food again. Which is becoming a trend, I admit. It's not that I think I am going to permanently veer into the world of food blogging, I'm just interested in this right now. I think it's contagious. In fact, as I was tucking Cora in for her nap, she drowsily looked up at me and said, "Mommy, someday soon we're going to have a garden."

One reason she's so excited about having a garden is because of a story called First Tomato, by Rosemary Wells (found in her book, Voyage to the Bunny Planet). In it, Ruby has a difficult day at school and daydreams about the Bunny Planet on her bus ride home. She flies to the Bunny Planet, where her mother asks her to pick the first tomato from their garden. Ruby puts on boots and a coat and runs outside by herself with a basket, where she harvests vegetables and the very first, red tomato from the vine. Her mother makes her First Tomato Soup "because she loves her so." I sing Cora a song based on the book and we've talked about going out to the garden and picking our very own food. I like that it is something she considers before drifting off to sleep.

We're all excited about the prospect of filling our fruit bowl with apples and pears from our trees, and bringing in baskets of green beans and peas, carrots and tomatoes and lettuce and broccoli and all the good things we hope to harvest from our garden. We're building the raised beds this month and hope to plant our first starts in early March.

But I'm getting ahead of myself. Ahem. I meant to quickly log on to show you a few pictures because, well, my blog is dreadfully bare of them. I'm trying to be better about that. So here goes.

Today we were supposed to meet Brian for a picnic to celebrate a sunny, El Nino Tuesday. Just as we were about to jet out of the house with our tasty wares, he called and told us he was still in a meeting. So we unwrapped our sandwiches and plunked down our various containers of fruit and puffs and raisins and had a picnic in our kitchen. Here's Cora sampling the grapes:



And this is where I might make you laugh. That is, if you're one of those normal people who has no experience with gluten-free bread. The thing is, if you're accustomed to buying gluten-free bread at the store, you know the drill: you have to toast it to make it taste edible. That's how my life has been since I was 12. However, fast-forward to these last three months of baking my own bread, and you might stumble into my kitchen and wonder why one earth I'm taking pictures of my sandwich:



I didn't plan to take these pictures. I admit they're not the most artful, or in focus, or perfectly arranged, but they're real. They were quickly unwrapped and photographed just so I could post them here. But you do see, right? It's all there: mustard, jack cheese, tomato, romaine, stacked turkey, mayo, a sprinkle of black pepper. It's not just because I'm pregnant, I don't think, that I took such joy in eating this delectable little bit of goodness. I seriously thought I'd gone to heaven. I made the bread yesterday and it's soft and filled with seeds and gluten-free oatmeal, and it tastes hearty and soft and absolutely perfect, and it's not toasted, and it just makes me happy. I've been tinkering around with a couple of recipes and I'll post one for it someday soon, I just want to make sure it works every time. (In the meantime, if you're dying for delicious GF bread, look to this delicious recipe by Gluten Free Green Mommy.) It makes me happy to cut up a sandwich into pieces for Cora's little hands, too:



After our lunch, we tramped up to our park and I watched Cora race around in the sun. She was happy to swing for a full 10 minutes, which is unusual. I think it was because she was busy soaking up the sun.

JANUARY BUDGET UPDATE
Alrighty. We spent about $650 on groceries (including food and household supplies like dish soap, sponges, shampoo, toothpaste, and pull-ups) in January. We went out to two lunches and one dinner together, and Brian went out to about four in all with colleagues and friends. We both bought coffee and tea, too, on more than several occasions. I haven't added up the cost of those outings line by line, but I think they all add up to about $120. This is most definitely a significant savings over what we were spending last year.

FEBRUARY BUDGET GOAL
This month I hope to spend at or under $600 on groceries. I've already spent $280 on a couple of big trips to Trader Joe's and Whole Foods, and we're fairly well stocked on the basics. We've bumped up our CSA delivery to the Family size (total monthly cost: $156), which I hope will give us a bit more to work with each week, and I plan to keep my weekly trips to the store very minimal--to purchase dairy, poultry or fish, and some kind of "treat" to round out the week. This could be sliced turkey for sandwiches, a chocolate bar or fancy cheese or wine, additional produce, or something uber-prepared to make a few meals more easy. We have about $150 to portion out over the next four weeks, or about $40 each week. Does that sound crazy? I don't know. I'm curious.

As you know, I plan all our meals around the weekly CSA delivery. This week I had a slightly more difficult time planning the menu, and I realized it was because our delivery was missing a winter green (like kale, chard, collard, etc.). I love hearty greens. And we're out of onions. So I purchased these items through Full Circle Farm's Green Grocer, as indicated below. (I bought $3.50 worth of garlic through the Green Grocer a couple of weeks ago and received eight lovely heads of garlic. I was impressed.)

Here's this week's CSA delivery:
0.75 pound Snow Peas
2 each Golden Bell Peppers
1.75 pounds La Ratte Potatoes FCF
3 each Avocados
0.66 pound Baby Spinach
1 each Romaine Lettuce
1 each Celery
1.5 pounds Roma Tomatoes
0.66 pound Cremini Mushrooms *
6 each Braeburn Apples *
6 each Navel Oranges
6 each Fuji Apples *
5 each D'anjou Pears *
*Grown in the Northwest.

Items from the Green Grocer:
1 bag Green Kale $3.49
1 bag Yellow Onions * $1.49

Here is this week's menu:

Monday:
Pasta salad with romaine, tomatoes, mushrooms, onions, and chicken sausage. (And leftover turkey chili for those who want it.)

Tuesday:
Stir-fried snow peas, chicken, Cremini mushrooms, and baby spinach, with a ginger-garlic-tamari sauce; and steamed Jasmine white rice.

Wednesday:
Party/dinner with friends at their house.

Thursday:
Dinner with a friend at our house. Soft homemade GF flour tacos with Mexican brown rice, refried pinto beans, roasted mushrooms, peppers and onions, guacamole, romaine lettuce, black olives, Jack cheese, and salsa. (Make this in stages so it’s not so work-intensive.)

Friday:
Chicken Caesar salad and roasted potatoes.

Saturday:
Salmon noodle casserole with green peas, and apple-blueberry cobbler.

Sunday:
Toasted buckwheat (kasha) pilaf with sunflower seeds, and sautéed kale and chicken in garlic and olive oil.

Weekly Menu and Salmon & Potato Salad Recipe

We just switched to a Family sized CSA produce box for delivery next week. This week we received another Standard size. I am pleased with the service. In fact, there has consistently been such a vast improvement over our first order that I think we'll stick with Full Circle Farm.

Here's what we received from Full Circle Farm this week:
1 bunch Broccolette
2 each Red Bell Peppers
1 pound Red Thumb Fingerling Potatoes FCF
1 pound Roma Tomatoes
1 each Bunched Orange Carrots
0.33 pound Baby Spinach
1 each Red Leaf Lettuce
0.4 pound Cremini Mushrooms *
3 each Comice Pears *
4 each Fuji Apples *
4 each Braeburn Apples *
4 each Navel Oranges
*Grown in the Northwest

Here's this week's menu:
Monday:
Indian food at Bengal Tiger on Roosevelt. Yum!

Tuesday:
Quinoa and brown rice pilaf and sauteed broccolette with soy sauce, green beans and tofu.

Wednesday:
Baked salmon, steamed green beans, and red potato salad with red peppers and fresh baby spinach dressed in an olive oil-garlic-herb vinaigrette. (See below for recipe.)

Thursday:
Soft tacos with whole garlic-cumin pinto beans, chili brown rice, baby spinach, roma tomatoes, black olives, jack cheese, and roasted chili and tomatillo salsa.

Friday:
Cannellini bean and pasta soup.

Saturday:
Dinner with friends. Homemade pizzas with GF and wheat crusts, Italian chicken sausage, red peppers, roma tomatoes, black olives, crimini mushrooms, yellow onions, and mozzarella. (We'll customize them for vegetarian or kids' preferences.)

Sunday:
Cream of carrot soup, fresh GF sunflower rolls, and a spinach and red lettuce salad with shaved apple.


BAKED SALMON with RED POTATO SALAD
Serves 4

1.5 pounds Wild Alaskan Salmon fillets
Soy sauce
Olive oil
Paprika
Ginger powder or fresh grated ginger
Salt and pepper
Optional: 1-3 T butter

8-10 medium red potatoes
2-3 cups washed baby spinach
1 red pepper, chopped into 1/4" pieces
Paprika

Dressing:
Equal parts olive oil, grapeseed oil, and apple cider vinegar (or to taste), to equal about 1.5 cups
1/2 teaspoon Dijon mustard
Ume plum vinegar, to taste
1 T Italian seasoning
1 t dill
2 T minced onion
3 small garlic cloves, pressed
Salt and pepper to taste

Salmon:
Drizzle olive oil and soy sauce over salmon fillets--enough that you produce adequate sauce to cover the bottom of the baking pan and guarantee a little leftover to spoon over each fillet when serving. Use about 2 parts olive oil to 1 part soy sauce. S

Sprinkle a small amount of ginger powder over each fillet (or, even better, use a small amount of fresh grated ginger), sprinkle each fillet liberally with paprika, and finish with a small dash of sea salt and ground pepper.

Marinate in the refrigerator until ready to bake.

Bake at 400 until salmon is tender and flakes with a fork.

Optional: For a more tender fillet, dot the fish with small cubes of butter.

Potato salad:
I served this cold, but I think it would also be excellent served warm.

Cut potatoes into quarters and boil in salted water until tender but not mushy. Drain (and cool if you're serving a cold salad). Add spinach and red pepper and toss thoroughly.

For the dressing, follow your intuition and taste buds and use my portions as a guide only. Ume Plum vinegar is a wonderful flavor to add to this dressing, offering a tangy, salty boost that I love to add to nearly every salad dressing I make, but it is not necessary. You might prefer to skip the onions or garlic or add chopped fresh herbs or substitute chives or green onions--all would be great ideas. I combined the ingredients and shook them in a jar to thoroughly incorporate.

Dress to taste. I dressed the potatoes lightly with about 2 tablespoons of dressing. Because of the garlic, this made for a flavorful dish without very much dressing at all--you might prefer more; also consider serving additional dressing at the table for those who prefer it.

Sprinkle potatoes with paprika before serving.

Budget Update and Weekly Menu

Bread is cooling on the stove. The house is filled with the smell of yeast and grain. All the windows are open to let in the sunny air and sounds of birds. It's a beautiful day.

My favorite meal this week was creamy parmesan polenta cakes with turkey-artichoke heart pasta sauce. The parmesan polenta recipe came from Moosewood Cookbook. The turkey pasta sauce was inspired by Joy of Cooking. See below for a recipe if you're interested. (No picture yet; I'm still not in the habit of photographing my food, but I'm trying to remember to do so.)

We didn't end up making stuffed cabbage. We weren't in the mood for it, so we made a fresh broccoli-cabbage slaw inspired by Gluten-Free Girl and The Chef. We didn't have brussels sprouts or Napa cabbage, so I used endive, radicchio, and green cabbage instead, and added julienne carrots (1 carrot) and toasted sunflower seeds (3 TBSP). I followed their dressing recipe exactly. We served it with rice pilaf and sauteed mushrooms. Delicious.

Alright, so we're over our budgeting goal for January. I'm at $638 for this month. We ran out of some essentials: butter, almond butter, and eggs. I also bought mozzarella cheese (I'm having a pizza craving) potatoes, olives, apples, and raspberry and blueberry jams.

Here's what I'm noticing about our new budget, health goals, and attempt to do a monthly shopping trip:

*It has inspired me to cook everything from scratch. So far I haven't opened a package, jar, or can in two weeks, except for the bags of frozen food in the freezer, our almond butter and jam, and some mayonnaise and mustard for a salad (although, as soon as the mayonnaise is gone, I'm going to start making ours from scratch...and I'm thinking I should do the same with the jam). The creative process of cooking from recipes and from instinct has been a total joy.

*I have discovered the incredible pleasure of making and eating warm, homemade tortillas. I love the way the dough feels in my hands when I roll it out on a lightly dusted counter top, and the way the tortilla peels off the surface of a hot pan.

*I've been baking a great deal: GF breads, cookies, muffins, crumbles. It's part seasonal (I always bake more in the winter than any other time of year), and partly because I've committed to making everything from scratch.

*I love dessert. It makes me happy to sit down at the end of a long day and dig into a warm dish of apple-blueberry crumble. Amy over at Dish inspired me to make an apple pie that I hope will taste as good as hers looks.

*It's easier to create weekly recipes based on what you have, rather than what you plan to buy. My weekly CSA box deliveries shape our weekly menu, in addition to what I know I already have in the cupboards and freezer.

*I think we need to bump up our CSA delivery box contents to the Family size, which is designed for a family of four. The Standard size (what we receive now) is designed for two adults and a small child. I thought it would be perfect for us, but because our family lives for good produce and fruit, I think we need a bit more. That will bump us up to $160/month on produce.

*Next month I'm going to try going to the store either weekly or biweekly, but limiting my total grocery purchases to $400, if possible, resulting (hopefully) in a total monthly bill of $560.

*We've only gone out to eat once this month. Brian has nearly stopped going out to lunch at work. One of the main reasons is that we're keeping our budget at the forefront of our minds. The second biggie is that the meals we're eating are adequately diverse, both in content and level of food prep complexity.

*Lastly, I've been conscious about how cooking food from scratch energizes me creatively. I rarely feel depleted after making a good meal.

This week's CSA delivery will include:
1 bunch Broccoli
1 pound Roma Tomatoes
2 Romaine Lettuce
2 Yellow Onions *
1 Bunched Carrots
1 pound Zucchini
1 each Collard Greens
4 each D'anjou Pears *
4 each Navel Oranges
4 each Cameo Apples *
2 each Hass Avocados
4 each Braeburn Apples *
*Grown in the Northwest.

Here's our weekly menu:

Monday:
Leftover lentil soup, kale and wild rice salad, and fresh-baked bread.

Tuesday:
Coconut curry with zucchini, red potatoes, onions, and chick peas, served over a bed of quinoa.

Wednesday:
Burritos with homemade GF flour tortillas, cumin black beans, roasted Mexican brown rice, black olives, lettuce, jack cheese, lime tomato salsa, and guacamole.

Thursday:
Baked russet potatoes with melted cheddar cheese, spinach, and caramelized yellow onions, and a salad.

Friday:
Pizza with homemade GF crust, homemade tomato-artichoke-Parmesan sauce, mozzarella, olives, Roma tomatoes, Italian chicken sausage, and onions, and a Caesar salad.

Saturday:
Homemade GF egg fettuccine with roasted broccoli, roma tomatoes, with a browned butter OR an olive oil herb OR an alfredo-style sauce. (I'm excited to try this, I've never made fresh pasta before.)

Sunday:
Baked rice, broiled chicken, and collard greens.


Turkey Pasta Sauce
Olive oil
3-4 small garlic cloves
1 lb ground turkey
1 large yellow onion
3 carrots, diced
3-4 small stalks celery, including the tops, diced
7-8 fresh or frozen roma tomatoes, with skin and seeds, quartered
10 artichoke heart quarters (I used frozen)
1/2 cup tomato sauce OR 1-2 TBSP tomato paste
1/2-3/4 cup vegetable or chicken broth
1 TBSP dried Italian seasoning, or more, to taste
1 tsp poultry seasoning, or more, to taste
Sea salt and freshly ground pepper to taste

Brown the turkey and set aside. Drizzle a generous portion of olive oil in the pan. Add chopped onion and garlic. Saute for several minutes. Add carrots and celery and saute until nearly soft. Add browned turkey, Italian and poultry seasonings, and several generous grounds of fresh pepper. Cook for several minutes before adding tomatoes, broth, tomato sauce or paste, a pinch of salt, and more pepper. Simmer for 2-3 hours, salt to taste, add artichoke hearts, and simmer for about 10-15 more minutes. (Can be ready within an hour, but the flavors mingle best with more time.)

$595...three weeks to go... & tortillas and a menu

It's been a busy week, filled with a lot of cooking. But we've been well-fed. I've enjoyed working off of a set menu, even though we've deviated from it a bit when dinner prep actually occurs--making a quinoa-kale salad and paprika baked chicken with roasted mushrooms and artichoke hearts instead of plain quinoa and a green salad and basic baked chicken, for example. Brian cooked this meal and Cora and I ate it in awe. It was that good.

I made some red potato and corn chowder yesterday that is truly tasty--I'll write down the general ingredients and proportions and post it here at some point. Also simple (and heavenly) baked salmon with an olive oil, soy sauce, pepper, and lemon juice marinade. And chicken-bean-quinoa enchiladas (made with homemade corn tortillas), homemade refried beans, and tomato-lime salsa. And GF pumpkin bread, GF bread, and GF blueberry-pear crumble.

I'm considering taking pictures of the meals and tracking the ingredients and proportions, but I hesitate to go there because then it feels like this will be entering the realm of a food blog. Still, it might happen. (See below for this week's menu and a corn tortilla recipe, if you're interested.)

As far as the food budget, we're doing OK but I'm nervous because we still have three weeks to go and I've already had to go to the store three times. The additional purchases include:

*Soy sauce (totally out of it, should have looked more closely)
*Sea salt (ditto)
*Eggs (we'll probably need more)
*Yogurt (I think we'll be OK till Feb)
*Sorghum flour (for GF bread)
*Garbanzo bean flour (for GF tortillas)
*Masa Harina (for corn tortillas)
*Bananas
*Trail mix

Supplies (remember I'm counting these in our general grocery budget):
*Dish soap
*Toilet paper
*Bio bags
*Compost bin
*Aluminum foil
*Plastic wrap (for making tortillas)

Total spent: $595.

I'm a little nervous, but I think we can make it. It's definitely a switch to try to shop once a month. I'm going to do it a little differently next month; I think I'll still do one big shopping trip, but will leave about $80 for additional purchases each week. Also, I'm hoping that next month I'll have a better sense of my own food inventory; this month I clearly forgot some staples--salt, dish soap, TP, baking supplies.

The CSA delivery last week was disappointing. Four items were from Mexico, which generally I don't take issue with except when it arrives in my "support local" CSA food box. Even though they were out-of-season items (avocado, broccoli, roma tomatoes, grapefruit), I was under the impression such items would be culled from warmer states within a U.S.-based CSA network. The kale was wilted. The avocados were hard as rocks. Three of the apples were bruised. It was nothing like my previous experience with them, making me wonder if their recent expansion has caused a decline in quality. I wrote to Full Circle and complained, and they sent back a nice email explaining their stance on food sourcing--they source locally, nationally, and internationally, believing that supporting organic agriculture anywhere is a good practice. Maybe so, but they need to make this more clear in their marketing material. They'll also replace the apples and kale, or offer an equivalent, in this week's box.

We had plenty of produce to last the week, but we did find ourselves "rationing" the apples. We're used to eating several apples a day, which can't happen with this system. I think next month we'll need to either try a Family size box or else set aside money for additional fruit each week.

Full Circle Farm's online system does identify which items are local; I tried to pick as many of those this week as possible. Tomorrow's CSA delivery will include:

1 bunch Green Chard
0.4 pound Cremini Mushrooms *
1.5 pounds Russet Potatoes FCF
2 Yellow Onions *
1 Bunched Carrots
4 Braeburn Apples *
1 Green Cabbage FCF
4 Navel Oranges
1 Broccoli
4 Fuji Apples *
1 Red Leaf Lettuce
3 Bosc Pears *
*Items with an asterisk are from the Northwest. Items marked FCF are from Full Circle Farm.

Here's this week's dinner menu:

Monday:
Leftover corn-potato chowder or chicken-pinto enchiladas.

Tuesday:
Roasted sausage and potatoes and a green salad.

Wednesday:
Spinach lentil soup with sugarplum tomatoes.

Thursday:
Baked chicken, quinoa pilaf, and steamed green chard with raw carrots and an olive oil, dill, ume plum dressing.

Friday:
Tofu-broccoli stir fry and pressure-cooked brown rice. (We had this last week and it was delicious and very easy--perfect for a tired Friday night.)

Saturday:
Baked stuffed cabbage with turkey, rice, mushrooms, and chopped chard.

Sunday:
Homemade pasta sauce with parmesan polenta cakes.

Tortillas
I started making my own corn tortillas. I never knew it was so simple. The big deal is that you need to use Masa Harina rather than corn flour. I found a bag from Bob's Red Mill and it's worked beautifully. They never use GMO ingredients, although they can't guarantee GMO-free products due to wind drift.

The recipe is easy. You just need:
2 cups of masa harina
1-1/4 to 1-1/3 cups hot water
(I also add a dash of salt to the hot water, although I haven't found any recipes suggesting it.)

Mix the ingredients, being careful to achieve a smooth, malleable consistency. Let the dough sit for 30 minutes under plastic wrap or a damp towel. Then break off small chunks of dough (about 14 in all) and roll them into individual balls. Place them between two sheets of plastic wrap, and press down with a heavy pan. (If you have a tortilla press, even better.) Use a rolling pin to flatten out the tortilla to the thickness of a standard, store-bought tortilla. Peel off the plastic wrap. If the dough sticks, it's too wet. Return it to the bowl and add more masa harina, a bit at a time. If the dough crumbles, add more water, a tablespoon at a time. You can't over-knead the dough, so don't worry about working it to get the right consistency. Place in a preheated, heavy, ungreased pan on medium-high heat. Cook 30 seconds. Flip. Cook 1 minute. Flip again. Cook another 30 seconds. Set aside and cover with foil. You can make all of them at once and keep them warm in foil for up to 2 hours before dinner. Any leftovers can be reheated on the stove.