You will want to make up
huge batches of it to put on everything.
Since kousa is only available for a short period of time, my Aunt Paula will cook up
a huge batch of it in the Summer and freeze it to be enjoyed during the holidays and other Winter months.
I am just wondering if making
a huge batch of them so they would last all week would be an option.
Farro takes awhile to cook, so the last time I made
a huge batch of it and froze it in 2 cup containers in the fridge.
This is a fabulous dish and I could see myself making
a huge batch of it for work lunches!
Cara Reed, in her cookbook, makes her own flour concoction and I bought everything and made
a huge batch of it (all from Bob's Redmill).
I love to make
a huge batch of them for sandwiches for the week or even just to top on grain bowls in the winter.
I cook
a huge batch of it once a week and eat off of it!
You can make
a huge batch of it and freeze the containers, enough to last you through the winter.
I can't wait to make
a huge batch of it next time I host brunch (thinking it would pair well with a yummy fruit salad or some mimosas, or both).