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Cooking for One: The single shopper
For this day's lesson, she pointed to Whole Foods' individually sold pork tenderloin, one of her favorite ways to cook through the week. As she demonstrated back at The Post, she cuts thin slices for a scaloppine dish the first night, removes and sets aside a piece from the tapered end of the tenderloin for a stir-fry later in the week, then roasts the center piece with vegetables. She eats part of the roast one night, then turns the leftovers into red flannel hash with cooked beets and potatoes.
As the readers watched her and asked questions, they also traded some cooking-for-one tips of their own: buying individual-serving-size cartons of stock at Trader Joe's, taking piles of baked goods to co-workers, testing the limits of their overloaded freezers.
Along the way, Jones emphasized that nothing is set in stone, recipe-wise. Want more lemon? Add more lemon. Don't like meat? Use the scaloppine sauce on fish. Want more of the roast pork? Eat what you want and then have more or less left over for another meal, another time.
That last piece of advice was directed my way. As Jones admitted, she might be able to get four meals out of a single tenderloin. But I'm a different story, with a different -- yes, much larger -- appetite.
And that's the point. When you're cooking for one, to each his own.