So, this is a preliminary post for what I am sure will be the nerdiest, most mathematical post I have ever done. My new make-ahead kick are pockets. Pizza pockets, bbq pockets, breakfast egg pockets... you name it, I think I can wrap it in bread and call it a pocket. My mom used to make them with onion, hamburger and seasonings. Growing up, we called them meat turnovers. They were the best. They are especially great right now because we eat them on the go, when we are running out the door in the morning, sitting at a football game or practice, or rushing to an evening activity. They freeze exceptionally well and thaw into a perfect handheld meal. On a weekend day, I throw a batch of dough in the bread machine, make the filling, and do up 3 or 4 batches. Each batch of dough makes 12 pockets. I could probably stretch it into a little more, but I like the extra crust around the outside. Guilty smile. This weekend I made 36 ham and egg...