Feb 9
As I was preparing for this party, I realized that charting my steps, both before and after the event, would be a good way to illustrate what I call “Amortizing “ an occasion, as well as the ways leftovers can be used. At the very least, the method will spare you the “register shock” usually experienced when buying everything at once.
There’s a reason entrees are usually thought of first. They are the most expensive and time consuming item on the menu. Other dishes are called “first courses” “sides” “desserts” or , collectively, “accompaniments” because they are chosen to compliment the entree. Read more
Just one word about choosing containers. If using foil, be sure to get the ones with tops. If you can’t, cover them with foil wrap and seal it by running a DAMP cloth around the edges. I take the extra precaution of putting the package in a plastic bag and sealing it with a twist tie. Read more
I know I promised information on freezing entrees, but realized I should cover the basics first.
I’m sure all of you obey the First Rule of Freezing; Never Refreeze. If the food was raw when frozen, it can be cooked then frozen again. If it was cooked, consume it or discard it. If when buying, there is any question that something might have been frozen to transport it to market, ask the butcher or fish monger. Read more
Dec 29
It’s the height of the holiday season, the biggest party time of the year, and I’ll make book that if you entertain, and remember your costs last year, you’re going to have sticker shock this time. The U.S. Department of Agriculture’s Economic Research Service reports a 3% to 4% price rise in 2011—and predicts the same for 2012—but I don’t think they looked in the Dairy Counter. Many of the basic items there have gone up 25% to 50%. It’s only natural to look for ways to shave costs, while still making your guests feel welcome.
The holidays are here, and I suppose, like me, to be sure there’s enough, you’ve over bought for at least one meal, which means that in a few days you’re gong to be contemplating left-overs, but that’s O.K. If you’ve read my plan, you know my approach to over stocking, and leftovers are simply surplus in a prepared form. In fact, I like to stretch their use out. It offers chances to be creative and save money on food bills for the next week or so. To this end, and to keep my family from boredom, I only give a major meal one encore, and never with the full cast. For us, it’s turkey, stuffing and one green vegetable. We relax, enjoy the main entree, don’t feel stuffed ourselves, and appreciate the other dishes in future dinners.
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