much the same way I make stock :)
I tend not to use wine in it though unless it's going right into something
else I'm doing with that wine.

In any case -- Cooking for one takes more planning/effort for me than
cooking for more. And for the dishes I really love, it's next to impossible.
Fortunately I have decent freezer space in the fridge and don't mind the
same thing a couple days in a row, or meals in a row. I've found ziplock
bags to be a godsend in freezing things -- even stuff like soup and stock
(once it's cold). Pour it into those quart or larger bags -- they don't even
need to be freezer bags. If you're concerned about freezer burn, use 2 bags.
It's cheaper than the ones made for the freezer and works the same. Anyway,
they don't leak, and they freeze flat :) Just stack them up like tiles. For
things like lasagne it's really cool -- put a piece in a bag, freeze it, and
later you can microwave it in the same bag... and it won't dry out. (thaw
first)(you should then discard that bag)


----- Original Message -----

> >
> >On Fri, 20 Jun 2003 11:18:24 -0600 "Kestrel"
 writes:
> >> > > > and I never have chicken stock on hand, don't
want to open a
> >> can,
> >> > >
> >> > > Swanson's asceptic box... serious. Quite good.
> >> > > (not as good as homemade of course, but a fair substitute, a
> >> time
> >> > > saver, and  easy to come by)
> >> >
> >> > but if I'm not going to use the whole thing.....
> >>
> >> It has a punch down spout :) It keeps for at least a couple weeks
> >
> This is what I do: I add some extra herbs & onions, simmer as all else
cooks
> (it's stock: add bones, cooked or no, tops of vegs for the salad, bottoms
of
> vegs for the dinner steamer, celery ends, carrots bits, the stringy ends
of
> peapods, mushroom stems, parsley, sage, rosemary & time,  -- anything
goes!
> Salt, pepper & a cup of brandy and/or dead ends of the dinner wine [if you
> imbibe].) Then, cool it enough to handle, skim for fat if you want, strain
out
> all the gunk through one of those wire strainers (or, a couple of coffee
> filters in a colander), then freeze it in those little one cup yoghurt or
> cottage cheese containers.  One cup flavors one pot of rice (on the two to
one
> ration of liquid to rice), or makes a cup of broth in the micro when you
are
> cold and it's nasty outside. The little containers keep in the freezer for
ages
> and eliminates "science projects" in the refer.  I have a
*tiny* freezer,
and I
> keep about four of them in there at a time. Since I live basically by
myself, I
> am always looking for easy simple wways to make dinner for one. A chef I
knew
> one said he made ice cube chicken stock, bagged the trays when the stuff
was
> really frozen to prevent freezer burn and four cube made fro a pot of
soup. I
> didn't have a lot of success with this, the trays took up too much room.
Lezlie
>

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