(no subject)

So my food has gone bad way earlier than it should again (which is making me think SOMETHING is contaminating it, cause it shouldn't be going this bad this quick), so I'm changing my diet strategy, despite that it's worked so well so far.

Instead of making a gigantic batch meal and cutting it into 600 calorie/45g carb chunks, I'm adding "Make only 9 servings" which is three days. If I can cook twice a week, I should be able to to keep to that 600 calorie/45g carb chunk, and finish food off before it spoils. And I get a cheat day.

I wish I knew why my stuff was going so bad so quickly. I don't want to do the "9 servings only" thing, because it means I'll have a lot of raw ingredients left over, which is fine until you notice the spaghetti in the back is over two years old.

(no subject)

So. Should I stick with my plan to make only three days of food at one time, or, go with a friend's suggestion of still making large batches of food, but freezing them so they're easily microwavable and won't spoil?