Meet My Fridge
|Frigidaire Model # FFET1222UB|
Using the freezer Long Term vs Short Term
For the Long Term
- Often times it is simply easier to cook a larger amount rather than a small amount. I am always cooking ahead, and in my case when I make a large pot of soup or some kind of dal, I just freeze whatever I cannot eat within a few days for the long run, in quart bags. And when the freezer fills up, I shift to living on the stock pile and do less cooking, and I eat all these dishes, and often times all I have to do is make some salad and cook up some fresh veggies, etc. and some rice or noodles or potatoes to make a meal.
- Also in the long term storage might be some products like whole wheat and besan flour, which last me a long time, and I don't want to get any bugs in them. I only use them 1 table spoon at a time.
For the Short Term
- For example, during this COVID-19 episode, I saw blueberries for as much as $9 for an 18 Oz box, or $3/6 Oz. But I bought 18 Oz boxes just prior at $2 for 18 Oz, or $0.67/6 Oz and I had frozen them. Needless to say, I never bought them for the high price.
- I always also have a bit of mixed veggies or some frozen spinach, more for convenience, just so I have something to fall back on when I run out of time to shop fresh.
- I also tend to have one frozen bread. (Dave's Killer Bread of course). I don't eat a lot of bread, so I just toast a slice or two when I am in the mood.
- Another thing for the shorter term is a bag to save up left over cut-up beggies, that come in handy to cook my own home made veggie broth. Lots of pieces that are not usable otherwise work fine in broth or stew. Some celerty that would otherwise go to waste, can be cut up and put to use this way. The trick is just not to let any veggies go bad,
- Another thing is, when I make broth, I usually preserve some as icecubes in an icecube tray. Often, when stir-frying beggies, instead of adding liquid broth, I can use use a couple of broth cubes.