I’ve actually been stocking up photos for a post of this nature for awhile–I do love my themes–but it wasn’t until Meghan gave me the perfect hashtag that I knew it was time to officially begin* the freezer celebration.
*Let’s be real. There will be a part two. And maybe a part three.
Let me just remind y’all that I will freeze pretty much anything. (Even salted, roasted edamame. It tastes better cold. And sprinkled on this giant mess.)
Cooking for one for so many years teaches you that the freezer is a single lady’s best friend.
It can’t put a ring on it, but it can give you some pretty nice ice (cubes).
Or, you know, since I don’t actually like ice in my water, (roasted) beet cubes.
Considering the joy of putting beets in smoothies, this just makes concentrating the flavor all that much easier.
And as soup always tastes better a few days later…clearly a few WEEKS (or months) later won’t hurt it any.
Although sometimes bread might get a wee bit freezer burned if you forget it about it, dipping it into soup is a good alternative.
As is turning into sweet (or savory–as in my Mushroom Bolognese) bread pudding.
Of course, we all know the wisdom of saving some of the fresh, local, in season produce while you can get it.
This previously frozen local cauliflower tasted just as good as fresh.
But I’m also a fan of frozen vegetables I didn’t stick into Ziploc bags myself.
Yes, I DO roast previously frozen Brussels sprouts. They might not be as crispy as you get with fresh ones, but they are cost efficient and still pretty darn tasty.
Whole Foods’ frozen curly blue kale is delicious when cooked in a pan with some fresh onion and seasonings…
..and mixed up with spaghetti squash, tomato sauce, and eggs.
Or with the rest of that very large squash with the previously mentioned frozen veggie burger and edamame chaos that was this dish:
I also buy fish previously frozen. Usually I thaw it before pan-searing or baking it, but not always.
It still cooks evenly and tastes amazing.* [Plus, it’s cheap. And most “fresh” seafood is frozen at some point anyway.]
*So do roasted parsnips and multicolored carrots. But we can talk about that later.
So, freezing snackable, salty edamame may be a bit weird–I’ll give you that–but is it odd to prefer dried fruit from the freezer door?
(Where it–like my Vegan Pumpkin Molasses Oat
cookies crumblies–stays super cold, but also chewy…)
Certainly freezing Vega savi seeds and Seed & Bean ginger dark chocolate is normal?
Not like I care what’s normal. I DO however care that frozen wild blueberries may be super delicious, but they quickly make all pretty platings (bowlings?) super PINK, leading to a very time sensitive photography situation.
But I guess that’s a personal problem.