Luckily, my friend Emily was up for pretending we were small children last weekend–and left her actual small child at home–so we could indulge in a little “Why was that the best movie I’ve seen in a long time?” fun.
Me: Princess Anna is so…ME.
Emily: (Simultaneously) Princess Anna is so..YOU.
Am I right?
Regardless of just how much I may or may not resemble–perhaps more in awkwardness than appearance–Princess Anna, I DO have a love of all things frozen. Because I know Jenn is also a fan of the freezer, (previously) FROZEN is the theme of today’s What I Ate Wednesday contribution
While perhaps y’all may question the deliciousness of roasting previously frozen Brussels sprouts, you cannot deny the convenience of previously frozen greens.
When you know they are going to be cooked, they are also 548%* more cost efficient.
Especially when the (also previously frozen) mango can be a little bit pricier to come by.
But (mang-) OH so worth it.
In the early days of my blog (2010!) I professed my love for frozen mango, and I maintain that it is one of the best frozen fruits in which to invest, as the flavor and texture doesn’t change in the thawing process, and you get a WHOLE lot more
bang mang (?) for your buck than trying to carve out fresh.
It tastes great with nuts, nut butter, or maybe perhaps (yes, from the freezer) Vega caramelized* savi seeds.
*which the company spells with a ‘k,’ but that’s both incorrect AND wrong
Of course, I usually only buy them if they are on sale, much like that frozen salmon I stumbled upon, and turned into a phenomenal lunch box creation with quinoa and coconut-miso glazed parsnips and carrots.
That salmon–although sporting suspiciously squared edges–is really pretty good (especially seasoned with sesame ginger sprinkle), and cooks quickly in the oven. It tasted great with the last of that Spinach Mango Korma I just talked about five or so pictures ago.
Now, excuse me for little bit while I go figure out what to do with my newly replenished stock of frozen goodies…