Weekend Plans: The Art of the Sunday Reset Through Batch Cooking
By Rosa — Good food is self-care. Let me feed you properly. ·
October in San Antonio: A Shift in the Air
There is something about October in San Antonio that just hits different. The air finally loses that aggressive, sticky heat, and for the first time in months, I can actually turn on my oven without turning my kitchen into a sauna. It’s that sweet spot where I start craving things that take time—braises, heavy aromatics, and the kind of cooking that makes the whole house smell like a warm hug.
My partner and I have been busy lately, and honestly? When life gets fast, my dinner table is usually the first thing to suffer. We’ve been living off quick snacks and takeout, and I can feel it in my mood. My abuela always used to say, “Mija, if you don't feed yourself with intention, you’re just fuel-burning.” She was right. When I don’t cook, I don’t feel like myself. So, for this weekend, we’re doing a total reset.
Why Batch Cooking is Actually Self-Care
I know the term “meal prep” gets a bad rap. It sounds like Tupperware walls and sad, steamed broccoli. But that’s not what I’m talking about. I’m talking about batch cooking as a ritual—a way to ensure that your Tuesday night version of you is taken care of by your Sunday version of you. It’s an act of love for your future self.
When I was working the line in my twenties, I learned how to move with efficiency, but I learned how to cook with soul from my abuela’s tiny kitchen. The goal isn't to spend your whole weekend chained to the stove. The goal is to maximize your time so that come Wednesday, you aren't staring at a delivery app when you’re exhausted.
My October Weekend Game Plan
Here is how I’m approaching my kitchen this weekend. I’m keeping it simple, focusing on modular components that can be mixed and matched.
1. The Sunday Braise (The Hero Dish): I’m starting a large batch of cochinita pibil inspired pork. It sits in the oven low and slow for hours, filling the house with the scent of citrus and achiote. By the time it’s done, I have the main protein for tacos on Monday, a hearty filling for breakfast burritos on Tuesday, and a base for a quick salad bowl on Wednesday.
2. The Vegetable Roast: While the oven is doing the heavy lifting for the pork, I’m roasting two sheet pans of seasonal vegetables—think butternut squash, red onions, and poblano peppers. A quick toss in olive oil, salt, and some dried oregano, and they’re ready to be added to anything.
3. The 'Soul' Grain: I always have a pot of grains ready. This week, it’s farro. It holds its texture way better than rice, which means it won’t get mushy by Thursday.
4. The Sauce/Condiment: Never underestimate the power of a fresh salsa. I’m making a roasted salsa verde with plenty of cilantro and lime. It’s the finishing touch that turns a reheat-able meal into something that feels like a fresh restaurant plate.
Keeping the Ritual Sustainable
If you want to try this, don’t try to do it all at once. Start small. Pick one protein and one vegetable side. Put on a record—I’ve been spinning a lot of old Tejano classics lately—pour yourself a glass of something you love, and let Churro nap on the kitchen rug while you work.
My cat, Churro, is the ultimate critic. If I’m stressed in the kitchen, he stays in the living room. When I’m in the flow, he’s right there underfoot, waiting for a piece of anything that drops. Let that be your barometer: if you aren't finding joy in the process, step back. Good food is self-care, and that starts with your mindset.
The Power of a Shared Table
Even if you’re just cooking for yourself, plate your food. Don't eat out of the container standing over the sink. Put your meal on a nice plate, sit down for ten minutes, and actually taste the food you spent time preparing. Feeding yourself properly is about more than just nutrition; it’s about acknowledging your worth. You deserve a meal that tastes like it was made by someone who cares about you—and that someone is you.
This weekend, I’m leaning into the cooling weather, the smell of achiote, and the quiet satisfaction of a full fridge. It’s my way of making sure that when the work week hits, I’m nourished, steady, and ready to go.
How are you planning to nourish yourself this weekend? Are you tackling a big recipe or keeping it light? Drop a comment below—I’d love to hear what’s simmering on your stove this October. Let’s feed each other properly.