It IS hard to make less, especially when your favorite recipes make enough for four or more. When I do make a big pot of something, I freeze it (in individual servings), and then put it on my calendar, choosing random days anywhere from 3 weeks to 3 months out, far enough that the dish will seem new again. When I'm getting ready for the day and see "pumpkin-mushroom soup" on the schedule, it's easy to pull it out and know dinner is happily defrosting while I'm busy. Helps me avoid the 'freezer Bermuda Triangle' syndrome!
January 5, 2011 / 3:52pmreport abuse
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