Packed.
Stuffed to the gills.
As part of my attempt to have fun this summer and not become overwhelmed with September's holidays, I undertook a major preparation, preserving and packing campaign. I wrote out a month full of menus for July. I cooked a month's worth of rice and quinoa. I soaked and sprouted a month's worth of beans. I hulled, pitted, washed, peeled and cut the various batches of fruit picked or bought for a steal at the farmers market. I cut apart six chickens and repackaged a month's worth of meat. All of this got labeled and put into the freezer.
As we use up the weekly produce, I save the bits heading towards decay. I chopped onions, carrots and garlic and sauté them in some coconut oil. I whiz melon in the blender, strain and pour it into ice cube trays. Left-over chicken bits are picked clean. All of this is packed into jars, bags and boxes and head into the freezer.
I am using what I freeze. Last night Aba finished off the last of the grapes, the girls had watermelon popsicles and I removed 2 pounds of ground beef, some veggies and buns for dinner. I did put 2 more meals' worth of sloppy joes into the freezer, though.
The problem lies with space and containers. I've written out a schedule to prepare the main proteins and baked goods for the Yamim Noraim and Sukkot. (This year they come early and fall Wednesday night to Friday night. Adding in Shabbat, we have three day blocks September 3 to October 3.) This week I should be making six batches of Moroccan fish. But where shall I put them? I don't have any of the ingredients in the freezer to remove.
Even if I switch it with next week's cooking (cookies) it won't help. I don't have flour in the freezer so I'd be adding instead of taking.
I'll have to play around in both freezers and see what room I can make. And add more containers to the budget.
That said, there are less than two months until Rosh haShannah. If you are like me and want to have time to prepare yourself and your children for the beauty of the Yamim Noraim and Sukkot now is the time to start thinking about menus and cooking.
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