A chest freezer is a great way to help save time and money on food. If you have frozen meals ready to go, you’re less likely to order in or go out to eat. Freezing food can also help you cut down on wasted food. I love the idea of doing elaborate days of chopping and cooking and baking and freezing to have meals in the freezer for the full month. The reality, however, is that I don’t have the patience, time, or space in my freezer for this kind of thing (though we did do this before each of our babies was born and it was a lifesaver). In July, we fill our freezer with salmon from dipnetting. In Alaska, freezer sizes are dependent upon the type of animal you plan to freeze. We have a basic fish freezer and not a moose freezer, so after dipnetting, there isn’t a lot of space left. Instead of full meals, I’ve started freezing shortcuts. Here’s what’s currently in my freezer:
Let me begin by saying that I do not condone mooching if it would impact the other person’s trajectory to early retirement (even if they’re not aiming there like you are). Think about the golden rule here people. If the mooching would be annoying to you or impact you financially, don’t do it to someone else. But when it comes to renewable resources that people have in abundance, mooch away!
Our precious rhubarb plant was always the first one to pop up in the spring (nay, before spring here in Alaska). It brought hope that the snow would melt and the rest of the plants would start to turn green. This year, it never came up. It died. The appropriate Alaskan response is: “How do you kill rhubarb?!” I don’t know! Maybe it was this winters’ lack of snow (yes, Boston took all of our snow).