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Old 10-22-2014, 11:48 PM   #21
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somehow, dw is able to make one portion extra from what we eat for dinner, then eats that extra portion for lunch the next day or so.

i know there's ways to stretch a starch or protein to get 3 or 4 meals, maybe more, but how many weeks can you eat the same thing over and over no matter what it is. even if you modify it somewhat with different ethnicities to keep it interesting.

unless it's sushi of course.

you can only blow up a balloon or stretch a rubber band so many times...
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Old 10-22-2014, 11:58 PM   #22
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Cook once per Week? Month?

I think Andy put it well, it takes time to build up a stockpile. I freeze my homemade soups, sauces, beans and rice, etc. in cottage cheese or yogurt containers (labeled) and put them in the deep freezer, that way there's just enough for the two of us on any given day when I need to go spelunking. Haul them out and nuke in a glass dish. Maybe make up a couple big batches of different soups (minus potatoes of course) on the weekend, eat a couple meals from them, and freeze the rest. For your lunch, just put some frozen or defrosted soup in a smaller container and nuke at work. We could probably eat for a year from the containers of soup and chili I have in the freezer.
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Old 10-23-2014, 09:26 AM   #23
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VERY IMPORTANT!!!!!!!!

Always label your containers. You will NOT be able to see what's in them next week/month/year. I use white board markers. They wash off easily.

More than once, I've defrosted a container only to find it wasn't what I thought it was. Then you have to revise dinner plans on very short notice.
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Old 10-23-2014, 11:29 AM   #24
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Quote:
Originally Posted by Andy M. View Post
VERY IMPORTANT!!!!!!!!

Always label your containers. You will NOT be able to see what's in them next week/month/year. I use white board markers. They wash off easily.

More than once, I've defrosted a container only to find it wasn't what I thought it was. Then you have to revise dinner plans on very short notice.
+1! With the contents *and* the date. I use glass canning jars and some plastic containers; I keep a pad of mini PostIts, markers and tape in a kitchen drawer for labeling. I'm going to have to try the whiteboard markers. I wonder if they work on canning jar lids.
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Old 10-23-2014, 11:37 AM   #25
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+1! With the contents *and* the date. I use glass canning jars and some plastic containers; I keep a pad of mini PostIts, markers and tape in a kitchen drawer for labeling. I'm going to have to try the whiteboard markers. I wonder if they work on canning jar lids.
Write on the glass!

Whiteboard markers, dry erase markers, are great for leaving messages on the bathroom mirror!
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Old 10-23-2014, 11:41 AM   #26
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...I'm going to have to try the whiteboard markers. I wonder if they work on canning jar lids.
Since canning jar lids are not reused, you could use permanent markers. I have a couple of sharpies in the junk drawer for use on Ziplocks.
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Old 10-23-2014, 12:08 PM   #27
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Quote:
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+1! With the contents *and* the date. I use glass canning jars and some plastic containers; I keep a pad of mini PostIts, markers and tape in a kitchen drawer for labeling. I'm going to have to try the whiteboard markers. I wonder if they work on canning jar lids.
They do but they can get smudged and wiped off. I tried them and decided masking tape with permanent marker was the best means of identification.
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Old 10-23-2014, 12:13 PM   #28
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I use masking tape too.
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Old 10-23-2014, 12:46 PM   #29
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Since canning jar lids are not reused, you could use permanent markers. I have a couple of sharpies in the junk drawer for use on Ziplocks.
I reuse the ones I use for freezing, but not for canning. I keep the reusables in a separate box. I used to use masking tape; can't remember now why I switched.
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Old 10-23-2014, 12:55 PM   #30
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I mark my freezer stuff with scotch tape, fold one end over on to itself just a bit to make a pulltab, use a sharpie to write content and date (I save deli containers and reuse for deep freeze)
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