how to best use the freezer

This week we are eating out of the deep freezer. Rory has challenged me not to go grocery shopping until June 1st so that we eat up all that we have. It is actually a good challenge and strangely we've been eating great.

But in the deep freeze I came across a bag of rhubarb, all sliced and prepped that I clearly never used in the 365 days since I threw it in the deep freeze. I knew this because as I found this bag all prepped and ready to go I realized I had fresh rhubarb from this year waiting to be cut and used. I left that frozen bag out on the freezer in the garage thinking I'd give it to the chickens in the morning and it thawed and leaked rhubarb juice all over everything. A total mess. But then it dawned on me. We never ate that rhubarb because I never felt inspired to thaw it and make muffins. Here me out on this, because I've got a hot tip coming your way...

The workshops at Minnesota Association of Christian Home Educators (MACHE) conference are so practical and topics are so immediately applicable ranging from discipline at all ages, teaching manners, working on your marriage, motivating your children and my personal favorite this year: food preparation.

This workshop was sixty minutes of mealtime suggestions, aiming to help the mom when she finds herself in the kitchen three times a day. The workshop presenter had lots of practical tips but this was my favorite: "When ham goes on sale around Easter, be sure to go and buy three hams for such a good price. But then do not go home and throw them into your freezer. A frozen ham at 4:00 on a Tuesday is no help to you. Instead, pick a day that week that you are going to bake all three hams. Your oven will be on all day. And as each ham comes out of the oven, slice it, cube it, prepare it to be eaten and store it in family-sized servings in your freezer. This way it will be cooked and ready for you at 4:00 on a Tuesday when you decide you are going to have sliced ham and scrambled eggs or cubed ham in wild rice soup or sliced ham and potatoes au gratin..."

Doesn't that change everything?!!

It's why I never used that huge bag of frozen rhubarb. Because it would have been better to have made rhubarb muffins one day during rhubarb season and frozen those. This way, at a moments notice, I could grab a bag of muffins to eat with my sliced ham and scrambled eggs supper. So guess who has been baking muffins all morning? I doubled the recipe, made four dozen muffins, and will put them in freezer bags (this is key! it's not worth all that work for freezer burned food!) to eat later this year. Unless my family keeps eating them, which seems totally plausible at this point...

She encouraged the same sort of thinking for whole turkeys, whole chickens, pounds of hamburger. Cook it all, the slice it, shred it, cube it and freeze it in family meal-sized portions and you'll LOVE YOURSELF at 4:00 when you remember that dinnertime is coming up, like it does every 24 hours all. life. long.