The Matrix - Re-Evolution!!

Triciaxx

MrsMoo2U wrote: »

For anybody who doesnt believe in the laws of attraction yet. Let me just say that last week I started to think about a new way that I could deal with an issue that I have at the moment. Only thinking about it and wondering if it would work. In the last 3 days I have had 4 people approaching me to ask if I had thought about X and if so they have the solution.!!!

I have a friend who says "It just so happened that" is the story of her life. Of course we know better!

clairewop wrote: »

Think I deserve a nice glass of wine

Absolutely. I will join you, Cheers!

SunFlower wrote: »

Oh wise and wonderful ladies of the Matrix - help!

In our house we have one of those huge, deep chest freezers. A while back I went out and made an inventory of what is in it (lots! in many categories e.g. meat, HM meals frozen, soup etc.). It has needed an overhaul for ages, as we knew we had lots in there, but were never quite sure what, in what quantity - and most important of all - where to find it.

I've just been out and done a re-inventory as we have been quite good at using up food from it once we knew what was there. Now I have re-answered the first two questions, I need to find a workable storage solution to keep all the different categories of food separate. I'm not sure how is best to go about it: bags or boxes? Or something else? I remember us having some box thingies in the last freezer we had, but when they got full the food just seemed to rest on top of them and get into some huge mess so we still didn't know what was where.

After the last sort, I put the food into huge carrier bags, but unless they are super-full they tend to fall in on themselves, which isn't the most useful. I don't want a big mess to evolve as new things are put in as happened in the old freezer, and I think boxes with lids will just end up having more stuff chucked on the closed lids.

Any ideas, ladies?

I use coloured labels for categories of food and always (*cough* well, almost always) write the date on as well as exactly what is inside. That's because, apart from veg (decanted into clear ziplock bags) most of my stock comes from batch cooking. Hope that helps. I also work rather like MG and 'shop' every few days and remove to the fridge - that way, I don't have to remember to defrost. That is almost the most important thing as I am prone to senior moments. I also work from a written list as (again) if I don't I forget.

Rhetorical question coming up. Why can I remember the number of litres in a gallon when I can't remember what time Dr Who is on tonight? :rotfl::rotfl:

HL : There's a goodly number of us hoping that there are no exams. :eek:

MG : That clear chicken stock sounds great. My mum used to make it with chicken feet and wings! Mind you, the only bit she didn't use was the cheep (and possibly, the beak.) I just use the carcass after cooking and it is never clear. I shall try that. :T

The weather in Yorkshire is lovely. We had some rain this morning but it has been glorious since lunch time. I will now leave this thread to avoid the missiles arriving from those less fortunate. :rotfl:

Igamogam

SunFlower wrote: »

Right ladies, more food advice, please:

2) I have just defrosted some wraps. And ideas of good fillings for them?

Thanks for the help!

Fish fingers - spread wrap with mayo or something else if you dont like. Shredded lettuce. 2 fish fingers cut in half per wrap. Pile in with lettuce and roll up. I know I was sceptic too but am now converted

Similar to above with left over shredded/diced chicken

Drain tin of tuna mix with tin of mixed beans which I generally rinse too bit of shredded lettuce or cut up cucumber/tomato/ whatever mayo if you want. Load onto wrap. Makes about 6 decent filled wraps

Spread wrap with horseradish. Shredded lettuce ( always seems to play a major role!) mixed with diced /shredded beef. Again roll and cut in half

Finally - chilli wraps. Instead of chiili con carne with rice put a dollop of your chilli in a wrap with grated cheese,sour cream and yes some shredded lettuce . Roll and fold in edges as chiili can fall out especially if you put too much in !

HTH:)

Memory_Girl

Apparently the secret to clear chicken stock is a very long very gentle simmer -hence the slow cooker. She also showed me how t strain it through a double layer of kitchen paper in a sieve to clear it even further.

I was lovely at lunchtime as tomato egg-flower soup - the rest is being frozen as we speak as ammunition for my new "30 Soups in September" challenge on the mortgage channel LOL. This one will REALLY test your freezer inventory skills.

MG

SunFlower

Thanks for the tips, Igamogam, but I will *really* need convincing on that fish finger one! :eek:

MG, have you started the mortgage blog yet, or am I missing something?

Memory_Girl

There's a few triall posts up - but starts in earnest on the 1st September - GULP!!!

You can get the linkie from the Matrix Blog roll thread -third post I think.

Fave in wraps - hot corned beef, mustard, saurkraut and dill pickles - blame the Rabbi LOL

MG

Off to do a 15 minute pick-up before Dr Who starts Yipee!!!

SunFlower

Memory_Girl wrote: »

Fave in wraps - hot corned beef, mustard, saurkraut and dill pickles - blame the Rabbi LOL

MG

Saurkraut? _pale_

You can go off a person quite easily...:p

clairewop

We love wraps here too, our fav is Kebab meat (£2 a bag from iceland) salad and yogurt and mint sauce

Igamogam

SunFlower wrote: »

Thanks for the tips, Igamogam, but I will *really* need convincing on that fish finger one! :eek:

I was a bit :eek: at first but I was persuaded by my best friends 9 yr old DS and was converted - its a favourite in our homestead now :rotfl:

The_Dragon

Fishfinger butties, got to be squidy white bread and go for it!

greenbee

Sunflower - how about making suggestions to the owner-manager of the freezer that a couple of folding crates to stack the bags in might be the answer? Measure first... But they should stop the bags collapsing.

I spent 4 hours at the hairdresser and spent an obscene amount of money but after missing my last appointment I needed it - hadn't been cut for nearly 5 months and coloured for over 6! My hairdresser is a genius and doesn't expect me to make any decisions I have a lovely soft purply colour over highlights. And I smell of hair dye

I found out that I can't take floradix instead of iron tablets as I'd need three bottles a day :rotfl: but someone has also pointed me at the SW thread for dyno rod soup as a preventative measure!

ETA - inspired by the recipe I have improvised and there is now a vat of veg/lentils/beans/wheat grain turning into soup overnight in the SC. I found a huge pack of wheat grain in the cupboard recently so need to add it to soups and stews at all available opportunities. I might cook some up to freeze and use in salads.