Let’s talk about that time when cooking too much was not a mistake.
Not the time — or times — when you overestimated how much your family or guests might eat. Or the time (maybe the times) you cooked every recipe profiled on that cooking show that you watched while quarantined so many days last year.
No, I mean the time — and, I hope, times — that you cooked “too much” food on one day and used it for a meal or three down the week. The large pot of brown rice, say, that you lovingly coaxed to perfection for an hour on your stovetop one Sunday afternoon and spread out later over three delicious (and different) dinners.