our full freezerPosted: October 11, 2021 Filed under: Cooking, SoCal Life Leave a comment
It’s been quite a while since I’ve written about cooking here, but Terry and I continue to cook dinner at home several nights a week. We watch our favorite cooking shows on television and we subscribe to three cooking magazines: Food & Wine, Food Network Magazine, and Bon Appétit.
The problem we face is that it’s hard to cook for just two people. Or maybe it’s easy to cook for two and I just don’t know how. In either case we have lots of leftovers and quantities of meat that we bought but didn’t use in the original dish. Both get vacuum sealed using our trusty FoodSaver and put in the freezer.
Last week we were having new counters installed in the master bathroom and the installer’s truck and trailer were blocking our driveway. So instead of going to the grocery store I ordered delivery from Instacart. For Saturday dinner we had planned a surf and turf evening. That means halibut for me and steak for Terry. I asked Terry what she wanted, and she selected a London Broil.
It turned out that the London Broil was more than two-and-a-half pounds, a lot heavier than Terry expected. She cut it up into five pieces, one for Saturday and four for the freezer. Now the freezer was already full, and I needed to do some serious rearranging. Besides leftovers and cuts of meat our freezer contains frozen lunches, frozen fruit for breakfast, vegetables, and ice cubes made from water out of our reverse osmosis filter (which gives us beautiful, clear cubes in which we can see the crystals).
I took the opportunity to do an inventory of what we had in the way of leftovers and saved cuts of meat. You can see that we have built up quite a stash. We obviously need to go through our inventory for a while and make use of those ingredients and leftovers rather than buying new ingredients and cooking from scratch.
A few years ago we bought a new refrigerator with a larger capacity than our previous refrigerator. I guess it’s a good thing that we did.