I just got back from Chicago for a quick birthday vacation. Besides packing plenty of warm clothing and deciding on restaurants: iNG, The Bristol, The Publican, C-House, XOCO and Bari I also prepared my kitchen for a few days’ absence. But one more Chicago plug — Twisted Spoke, plenty of interesting, local and international beer, plus…inescapable ’70s porn. Enjoy a mustache with your Goose Island.
Anyway, here are some ideas on how to quickly prep your kitchen for a more welcome return.
Four Things to Freeze Before Vacation
1. Freeze Bread
There’s usually some sort of bread around my house looking for a quick toasting and buttering, or a nan looking for a dip in lentils. Either way, I rarely ever finish a package before its time is up. Before you see mold – and before you go away – toss the bread into the freezer. If you don’t have time for anything else on this list, this is the least you can do to save your food for future use.
2. Freeze Fruit
In this time before spring’s strawberries and summer’s, well, everything else, I’ve been leaning on the banana (especially in my double almond oatmeal). I used to throw the whole banana in the freezer, peel and all. But soon the skin would blacken and turn slimy, and make the whole thing a mess. Now I peel the banana, slice it and throw it in a freezer bag. So far the banana hasn’t turned too dark. I added the frozen banana right into a new batch of cooking oatmeal, letting the banana warm up and soften into the oats. A frozen banana is also fab blended straight from the freezer with some Greek yogurt and topped with raw oats.
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