Cooking With Richard

I'm going on a short trip, and one of my worries about it is the food currently in the fridge. I just made Carribbean-style beef & veggie bowls, and a lot of it, and, in addition to the large amount of bok choy chicken chow mein I'm about to make, it's going to be way too much to eat before Thursday evening. So only now, after 7 years of using containers to refrigerate leftovers, does it occur to me to look at the rating they have for freeing.

-20° C. Perfect! I'm going to try using my freezer a little more effectively than I have in the past, which is to say, keep track of what's in there and plan ahead to thaw it the day before. And, gulp, throw out stuff that probably isn't any good anymore. The two reasons I like meal kits so much is that everything in the kit gets cooked. That said, I have been branching out into making things I know I like (such as the aforementioned chicken chow mein and chicken curry noodle, both hard to come by in the way I like it, even though I live right next to Toronto's Chinatown), which means a commitment to having leftover ingredients and to freezing more.