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Thanks for all the great ideas on what to do with my leftovers. How long are they generally good in the freezer?
Has anyone tried that Reynolds thing that sucks the air out of the bags? My mom was talking about it today. Says it is cheaper than the seal a meal.
We worked on my sister's basement today, so my mom and I stopped at a restaurant and we both ordered their Chicken Caesar Focaccia. It was ok. I like the creamy Caesar dressing better than the thin stuff and that is what they used. I also like alot of parmesan. They could have had more. Bread was very good though, and I didn't have to cook so that was a bonus!
How do you all keep track of all the good ideas here? Do you write them down or put them in Word?
kimba being from a family that 'made do' I always try ways to save money so I never have tried those bags. But I have put stuff in freezer baggies, zipped the top almost closed but left a small opening for a drinking straw. Then I sucked the air out it worked well. Most of the time we don't have things for long in our freezer so I don't have to worry about freezer burn. Depends on what you are freezing how long it will keep though. Best average would be 3-4 months on *most* things. Be sure to write the date on your freezer bags!
Well we had our "spicy" lasagna. I went a little crazy with the crushed red pepper. It wasn't terrible but my husband was breathing fire. I hope it doesn't upset his tummy. He's not used to spices. Next time I'll add the crushed red pepper after it comes out of the oven. And on top of that the fire alarm went off from the garlic bread in the oven and the female voice was yelling "fire" while the dog was going nuts. So much for a quiet dinner.
Keep that up for a couple more days, and he might offer to take you out to eat again.
Southdown, I just googled black pudding! Darlin, do you know you are eatin blood sausage, with a side of blood gravy??????????/ LOLOLOL
Don't knock it till you've tried it! BTW It's tasty stuff on account of the fat and spices in it - like any other sausage! Did you see the pretty pics with the scallops? http://images.google.co.uk/images?um...+black+pudding
Quote:
Originally Posted by elston
blood pudding or boudin (french canadian and cajun)
It's now a delicacy, via the modern peasant:gourmet interface tradition!
Don't knock it till you've tried it! BTW It's tasty stuff on account of the fat and spices in it - like any other sausage! Did you see the pretty pics with the scallops? scallops black pudding - Google Image Search
It's now a delicacy, via the modern peasant:gourmet interface tradition!
Did I mention I was not over the whole stomach virus thing???? Ahhhhgggggggg!!!!!!!!! Seriously, let's please talk about/look at this later!
Did I mention I was not over the whole stomach virus thing???? Ahhhhgggggggg!!!!!!!!! Seriously, let's please talk about/look at this later!
The funny part is, I am not even kidding!
Oh boy..........
Ooops sorry. Apologies to your delicate tum from me
Hope I didn't cause an accident
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It wasn't terrible but my husband was breathing fire. I hope it doesn't upset his tummy. He's not used to spices. Next time I'll add the crushed red pepper after it comes out of the oven. And on top of that the fire alarm went off from the garlic bread in the oven and the female voice was yelling "fire" while the dog was going nuts.
So much for a quiet dinner.
Black Pudding
