Dear Folks, This evening I had to face reality. I've been cooking too much and too frequently lately. The "reality" aspect of it is that the top freezer compartment of my refrigerator is stuffed full of delicious leftovers from all of the dinners I've been preparing. I swear I've got a larger variety of frozen entrees than Marie Callender! Not only that but my chest freezer seems to be stuffed full with bags of plain frozen vegetables and other "stuff." In addition, yesterday I finally managed to buy a chuck roast, had the butcher slice it horizontally in half to make it thinner for Swiss Steak and then when I got it home I was appalled at the amount of fat on it. Note: he had only two roasts in the meat case and my mind was elsewhere when I picked the smaller one. In addition, the "butcher" is actually the store manager and the hacking job he did left a lot to be desired. This afternoon I decided to at least get started preparing the Swiss Steak. I spent at least 1/2 hour trimming as much fat off it as possible. The scraps weigh almost 1/2 pound but not to worry, I wrapped them up and put them in my freezer to use in a soup stock for flavor. This evening in a last burst of energy I got out my cast iron skillet, dredged all of the pieces of steak in seasoned flour and browned them nicely. They're now in my refrigerator waiting for me to finish up the Swiss Steak tomorrow. Then came reality. My recipe for Swiss Steak says it will serve 8 people. That means that I'll have one serving tomorrow for dinner and then I'll wrap up the other 7 and store them in the freezer. But where? And here's the thing of it. All of the other dinners I've been preparing lately serve 6-8 people and at the rate I've been going, I've got enough prepared entrees in my freezer to feed me for the next two or three months without my having to lift a finger to cook another thing. Frankly, that saddens me because I've been enjoying getting back into the joy of cooking. But knowing me, that still won't stop me. I still have a whole big variety of frozen vegetables in my chest freezer and what's an entree without a vegetable? Hey, I've got zesty sauces for vegetables the likes of which you can't imagine. Just as long as I don't cook them up so that they'll serve 6-8 people! vee