![]() If you can get a basket to store these “use first” items, all the better. Next, bring all the old bags of frozen peas, containers of chicken stock and half-eaten pints of ice cream to the front so you can easily find them. ![]() Put them in a drawer for another time, along with anything else taking up unnecessary space. Pull out any ice packs, which you may not need at the moment. Is that unlabeled container chocolate sauce or black bean soup? Thaw it and use it, or throw it out to make room for the new. The first step, though, is to look at what you’ve got. Whether it’s a tiny top-of-the-fridge box in your kitchen, or a commodious separate chest freezer in the garage, organizing and stocking it wisely is the key to keeping the greatest variety of ingredients on hand. ![]() The pantry is all well and good for laying in nonperishables.
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