I Dare You To Eat It

I’ve been spending time with my daughter in Oregon and now, just when it’s time to drive back to Salt Lake, the weather has turned into a record breaking nightmare. All the roads are covered with ice, the wind is causing pipes to break, and schools are closed everywhere.

With nowhere to go, we cooked ourselves into a freezing frenzy. Using normal recipes, combining long-term storage ingredients (rice, dried beans, peas, pasta, instant potatoes) with three-month ingredients (basic canned soups, sauces, spices) AND fresh ingredients (meat, vegetables and dairy), we cooked for about 4 hours. (PLEASE STOP SNOWING!)

Now, there are 78 individual servings, all neatly wrapped, bagged, or bundled in her freezer. And most of the dishes are done. Bean enchiladas, meat loaf slices,  macaroni minestrone soup, citrus curry pork and rice, BBQ chicken, turkey n’ gravy, split pea soup and killer fettuccine had better be her favorites! She’s thinking she’ll mention the food when she advertises for a roommate.

$$$ per month, includes utilities and entrees!