A few steps before you travel makes coming home easy.
My mother keeps a very clean house and never more so than before a trip. She taught us that having everything spic and span when you return makes it easier to come back to “real life” after a vacation.
You can take this good idea into your kitchen with these few simple steps. Bonus: you’ll reduce your chances of wasting money by letting food spoil while you are gone.
- A week before your trip, start shopping and cooking with the goal of using up your perishable food. Plan to bring something to share when you arrive.
- A day or two before you leave, make a pot of stew to use up perishable produce. Freeze a meal’s worth for your return.
- Make Bread-and-Fruit Pudding to use up extra eggs, milk, bread, and fruit.
- Still have milk on hand? Make Chocolate or Vanilla Pudding or ice cream. Freeze some in single-serving cups to provide a no-fuss dessert when you get home.
- Mix up a batch of whisk bread or pizza dough. The dairy-free versions just get better with time for up to two weeks in the refrigerator. It will be a snap to bake the day you get home or the next day.
- Pack a picnic if you will be driving for several hours. You’ll save time and money compared to stopping on the road and probably eat better too.
- Freeze any bread you don’t eat before you leave.
- Cook onions, celery, peppers, and garlic and freeze to add to stews or pasta sauce when you get home.
- Feed your stoup container.
- Offer what is left to your neighbors, local soup kitchen, or compost heap
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