Full Freezer.

We were inspired by my parents, who had a freezer full of chili, spaghetti sauce, and soup when we visited back in December.  We spent last weekend cooking:


Onions, carrots, celery, garlic, thyme, bay leaves, peppercorns, water, and tomato paste yielded 56 ounces of vegetable stock.  Rachel’s stock will be used for flavoring couscous and lentils.  


Three portions of Rachel’s simple tomato-based sauce will be used for a mostaccioli bake, spaghetti & meatballs, and finally lasagna sometime soon.


Greg’s three-alarm chili (above) in process (before beans were added) and the finished product (below).  This is a perfect amount of spicy heat for Rachel and will provide three meals in the near future.


Posted on February 17, 2009, in Cooking. Bookmark the permalink. 3 Comments.

  1. Yum – that chili looks awesome!!!

  2. Can I get that chili recipe? Maybe it’ll give me some ideas for refining mine :)

  3. I’ve asked, he might provide the recipe.


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