Before I begin on the actual content of today’s post, I have a bit of general news about the blog.
I have been absent for 3 weeks. Part of this was due to us being on holidays for a portion of the time but the remainder of my inactivity has been while I reassessed my general online presence. There are limited hours in the day and it is not all devoted to online activity. Therefore, I have decided to alter some of my priorities and this blog will be the main spot where you will be able to engage with me. The content will generally be shorter and more frequent – possibly daily. I look forward to your comments and interacting more fully with my readers. If you are not already following the blog, please consider doing so so that you don’t miss anything.
So, dear readers it is back to the real stuff that happens here every day.
This morning I whipped these 2 takeaway food containers from the freezer. One is vegetable curry and the other is rice. Therefore, dinner tonight is all ready to heat and eat.
My cooking style is pretty much a constant cycle of stocking up the freezer while using from it at the same time.
In that vein I have done a spot of cooking this afternoon. I always do more than one thing if I am turning the oven on.
6 gluten free pizza bases partly cooked and ready to freeze for later use.
Zucchini quiche which used the last of the packs of frozen zucchini from last summer’s harvest. I have about 3 different dishes I can use for making the quiche but this one that belonged to my mother is a new favourite.
The recipes for the pizza bases and zucchini quiche can be found checking the recipe index – click on the tab ‘Recipes – Food’ at the top of the front page of the blog.
Please share your prepared meals or glut of produce stored for future use. 🙂
organised castle 
I seem to have a knack for preparing three portions of just about anything at a time, but there are two of us here. So I put the spare portion in a plastic catering box, label it and pop in the freezer. In the normal course of life, there are days when only one of us is home for dinner. These come in to their own then.
How do you prepare your zucchini for freezing? I used to shred it, but found it was usually a soggy mess when thawed, and struggled to use it.
I grate it using a fairly coarse blade in the food processor. I find this works well for the over sized ones. I grate the flesh and discard the seeds. Yes, it does tend to go soggy but if I use it just as it thaws in the quiche it seems to work well. Having plenty of eggs from the chickens helps, too. 🙂