Our freezer currently has four empty ice cube trays, a 1/2 of a pint of chocolate chip cookie dough ice cream, three ice packs, and a mess left from when somebody left an open beer in there last weekend.
Mark Bittman, a NY Times food columnist, has some other dollar-stretching suggestions for the space above the over-crowded fridge. In the latest post on his blog, The Minimalist, Bittman explains how to freeze vegetables, beans, grains, fruits, dough, herbs, stock, even wine. While some of Bittman's advice seems like it should be obvious, I don't really try to save much beyond chicken breasts by freezing. And some of the tips should prove useful, especially if all the tomatoes and herbs I planted last week manage to prosper.
Sorry food storage couldn't be a little sexier for you. Pretty soon, I could be posting a very special canning post. Or one about that Ronco dehydrator...
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