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Subject: HarborFreight will dispatch your Pittsburgh TooI Set
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Date: Tue, 2 Jun 2026 11:06:35 -0400
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Yeah I think that approach works well for meal prep. The key is really about timing more than anything else. If you dedicate Sunday afternoon to chopping vegetables and prepping grains you save so much time during the week. I usually do a big batch of roasted vegetables and some kind of protein like grilled chicken or tofu. Then I portion everything out into containers so I can just grab and go. One thing I learned is that not all foods hold up well so you have to pick ingredients that stay fresh. Root vegetables, beans, and sturdy greens work great. Delicate herbs and avocado are better added fresh. Also having a few good sauces makes a huge difference because it keeps things from feeling boring. I rotate between a lemon vinaigrette, a tahini dressing, and a simple tomato sauce. That way even if the base ingredients are similar the flavor profile changes enough that I don't get tired of eating the same thing. Let me know if you want me to send over my exact prep schedule.

I also found that investing in good glass containers made a big difference because they don't stain and they heat evenly. The silicone lids are better than plastic for sealing. I usually prep on Sundays and then Wednesday I do a small refresh where I chop any remaining fresh items. That split approach keeps everything tasting good throughout the week without needing to spend hours in the kitchen every day.

Another thing that helped was keeping a list of go-to combinations so I don't have to think too hard. Like black beans with corn and lime, or roasted sweet potatoes with chickpeas and tahini. Having those templates makes the whole process faster and more consistent. I can send you my list if you think it would help.

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Honestly the best thing about gardening in containers is that you don't need a lot of space to get started. I have a small balcony and I grow tomatoes, peppers, and basil every summer. The trick is making sure the pots have good drainage and that you water consistently because containers dry out faster than ground soil. I use a mix of potting soil and compost and I feed the plants every two weeks with a balanced fertilizer. For tomatoes you want a cage or stakes from the beginning because they get heavy fast. Peppers are actually easier because they don't get as tall. Basil is probably the most rewarding because you can harvest it all season and it keeps growing back. If you're just starting out I'd recommend picking two or three things rather than trying to grow everything at once. It's more manageable and you'll actually enjoy the process instead of feeling overwhelmed.

I also learned that placement matters a lot. Most vegetables need at least six hours of direct sunlight so you have to observe your space throughout the day to see where the light hits. I moved my pots around three times before I found the sweet spot. Another thing is that self-watering containers are worth the investment if you travel at all. They keep the soil moist for days which gives you some flexibility. I use a simple drip tray setup and it works fine for weekend trips. Let me know what you end up planting and I can share more tips on pruning and harvesting timing. It really becomes a rewarding routine once you get past the initial learning curve.

One more thought about soil mixes. I used to just buy whatever bag was cheapest but the quality really matters with containers. A lighter mix with perlite and peat moss drains better and prevents roots from sitting in water. I now make my own blend and the difference in growth is noticeable. If you want I can write down the proportions I use.

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Yeah I think that approach works well for meal prep. The key is really about timing more than anything else. If you dedicate Sunday afternoon to chopping vegetables and prepping grains you save so much time during the week. I usually do a big batch of roasted vegetables and some kind of protein like grilled chicken or tofu. Then I portion everything out into containers so I can just grab and go. One thing I learned is that not all foods hold up well so you have to pick ingredients that stay fresh. Root vegetables, beans, and sturdy greens work great. Delicate herbs and avocado are better added fresh. Also having a few good sauces makes a huge difference because it keeps things from feeling boring. I rotate between a lemon vinaigrette, a tahini dressing, and a simple tomato sauce. That way even if the base ingredients are similar the flavor profile changes enough that I don't get tired of eating the same thing. Let me know if you want me to send over my exact prep schedule.<br><br>
I also found that investing in good glass containers made a big difference because they don't stain and they heat evenly. The silicone lids are better than plastic for sealing. I usually prep on Sundays and then Wednesday I do a small refresh where I chop any remaining fresh items. That split approach keeps everything tasting good throughout the week without needing to spend hours in the kitchen every day.<br><br>
Another thing that helped was keeping a list of go-to combinations so I don't have to think too hard. Like black beans with corn and lime, or roasted sweet potatoes with chickpeas and tahini. Having those templates makes the whole process faster and more consistent. I can send you my list if you think it would help.
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Honestly the best thing about gardening in containers is that you don't need a lot of space to get started. I have a small balcony and I grow tomatoes, peppers, and basil every summer. The trick is making sure the pots have good drainage and that you water consistently because containers dry out faster than ground soil. I use a mix of potting soil and compost and I feed the plants every two weeks with a balanced fertilizer. For tomatoes you want a cage or stakes from the beginning because they get heavy fast. Peppers are actually easier because they don't get as tall. Basil is probably the most rewarding because you can harvest it all season and it keeps growing back. If you're just starting out I'd recommend picking two or three things rather than trying to grow everything at once. It's more manageable and you'll actually enjoy the process instead of feeling overwhelmed.<br><br>
I also learned that placement matters a lot. Most vegetables need at least six hours of direct sunlight so you have to observe your space throughout the day to see where the light hits. I moved my pots around three times before I found the sweet spot. Another thing is that self-watering containers are worth the investment if you travel at all. They keep the soil moist for days which gives you some flexibility. I use a simple drip tray setup and it works fine for weekend trips. Let me know what you end up planting and I can share more tips on pruning and harvesting timing. It really becomes a rewarding routine once you get past the initial learning curve.<br><br>
One more thought about soil mixes. I used to just buy whatever bag was cheapest but the quality really matters with containers. A lighter mix with perlite and peat moss drains better and prevents roots from sitting in water. I now make my own blend and the difference in growth is noticeable. If you want I can write down the proportions I use.
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