This assumes I have somewhere to *put* a chest freezer or a microwave for that matter. Which I mostly don't, without giving up valuable bookshelf space. There is a tiny little pantry, but finding a space that won't block entrance to the basement (door pulls up from the floor) would be tricky, plus there's no electric outlet back there.
(Ok, I could maybe put one on the wall by the back door. But that has shelving implications. You can see the photos from my housewarming party in summer of 07 here: http://pics.livejournal.com/jenett/gallery/0001hxaw)
I don't particularly mind any of this - just means that what I freeze has to fit in a small (it's not a normal house-size fridge/freezer, but smaller) freezer, along with various other useful foodstuffs (frozen veggies, berries, potstickers for nights I just can't face cooking, etc.)
Reheating on the stove works remarkably well, but there's a few foods where you get texture changes.
Plus, I have to be up to paying attention to the reheating, which I am often not, these days so I'm tending to foods that don't need a lot of attention. Pasta, which is a no-attention food for me. Couscous. Steaming stuff.
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Date: 2009-03-03 09:11 pm (UTC)(Ok, I could maybe put one on the wall by the back door. But that has shelving implications. You can see the photos from my housewarming party in summer of 07 here: http://pics.livejournal.com/jenett/gallery/0001hxaw)
I don't particularly mind any of this - just means that what I freeze has to fit in a small (it's not a normal house-size fridge/freezer, but smaller) freezer, along with various other useful foodstuffs (frozen veggies, berries, potstickers for nights I just can't face cooking, etc.)
Reheating on the stove works remarkably well, but there's a few foods where you get texture changes.
Plus, I have to be up to paying attention to the reheating, which I am often not, these days so I'm tending to foods that don't need a lot of attention. Pasta, which is a no-attention food for me. Couscous. Steaming stuff.