Hi leggs,
Sorry I haven't been around much, today is the first day I have logged on to SI in a long time. My holidays were very nice, we spent them with family and made some good memories. I did enjoy reading your recipes, the Tres Leches Cake sounds wonderful. However, since I too need to excercise the holidays off (not to mention the past few years..LOL) I won't be making it unless we have some company to help eat it.
We call Three Kings Day, Little Christmas too. It used to be another big family get together when the family was all in one state, but now it is primarily the day I take the Christmas stuff down and pack it away. How grim that sounds but usually the tree is giving up around then too.
Now for easy freezing foods...........I don't really have a definitive answer, I know soup freezes well, but stew doesn't, lazagna, stuffed shells, chicken, shrimp, eggplant parmigiana freeze well meatball does not. Pasta on the whole does not, rice as long as it is plain (no sauce) and very airtight will freeze but not for very long. Now my Better Homes and Garden cookbook says that the best way to freeze foods is to use only the freshest ingredients and to only par cook the foods so that you finish cooking them after you've defrosted them. The other thing they suggest is that when freezing vegetables clean them well, blanch cook them and drain very well before freezing. Does any of this help at all? Let me know if you come up with anything better.
drea |
