mhalachai:

avoidreality:

important growing up stuff right here

A few tips from someone who learned the hard way:

• you can freeze whole ginger if you want – make grating it a bit easier, and it lasts longer
• do not mess around with the expiry dates on meat. Food poisoning is no one’s friend.
• You can freeze hard or semi-hard cheese if you need to – once you thaw it, however, semi-hard cheese (like cheddar) tends to crumble easier.
• If you’re worried about your bread going stale, my trick is to freeze the loaf as soon as you get it home, then using the bread from frozen. It’s easier to make sandwiches for lunch from frozen bread, and any bread slice will thaw quickly on the counter when you’re ready to eat (and it retains freshness)
• Don’t freeze herbs. It doesn’t work.