I freeze leftovers (i.e. chili, skirt steak, pea soup) all the time. Also, on occasion, I’ll make extra of a dish specifically to freeze it for future eating.
Don’t be afraid to get creative. The other day I had seven or eight lemons that were on their last legs. I wasn’t going to use them before they went bad and wasn’t about to throw them away.
Instead, I squeezed them for their juice, freezing the juice in the smallest glass jars I had. As needed, I’ll move individual jars from the freezer to the refrigerator.
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