Post-vacation fridge scenes can be pretty scary, but coming home to these was perhaps the best consolation for a long day of (cross-country air) travel.I spent the 48 hours leading up to my six-day Pacific Northwest vacay stashing food for longer-term storage. All in all, I was pretty impressed (if not completely taken aback) by my progress with food preservation. What better way to get a handle on all of these things than to try them out in a real life scenario.
Next time though, I think I’ll pack my suitcase before playing pioneer lady (or depression-era granny) in the kitchen. [Running out the door to catch our two trains to the plane with a half-packed suitcase was a bit stressful.] I might not wait until the last 48 hours next time, too. I’m preserving the stuff for the most part, so a few days between preserving everything in sight (aka the great dish-doing adventure) and plane travels could be a nice buffer for sanity purposes.
Before leaving town I made:
- Parsley simple syrup
- Roasted beet puree cubes (puree frozen in an ice cube tray)
- Dill pickled green beans (fridge pickled)
- Dehydrated dill fronds
- Dehydrated parsley
- Buttermilk from a starter culture
- Pear butter
- Pear halves in honey syrup
- blanched and then frozen chinese broccoli
- blanched and then frozen ong choy (relative of spinach)
- A loaf of my gluten free bread to share with friends in Seattle!
I returned to this calm, collected, ready-to eat (or ready-to-heat) fridge situation.I’m a bit overwhelmed with the sheer volume of stashing that took place over here; if you’re dying for a recipe in this list, please do tell me and I’ll get on it with posting it.