Ginger root is one of those irreplaceable ingredients, but I use ginger root infrequently enough that it used to go bad inbetween recipes. I finally started hacking it into pieces and freezing it. If I remember, I set out a chunk an hour or so before I want to use it; otherwise I nuke it in the microwave for a few seconds. Fellow blogger Jennifer Jo pointed out recently that she stores hers chopped up in sherry to cover, refrigerated.
Speaking of sherry, I buy a bottle of the cheapest regular sherry for about $5 (not cream sherry) and keep it indefinitely in the fridge. I must have it to make hot and sour soup, most notably, but I also add it to other soups or rice or beef dishes.
I'm in lazy picnic mode today, so I'll post on Sunday dinner tomorrow.
I am a wife and mother of two. I am a stay-at-home mom, part time cookbook editor, a Mennonite, and a city dweller. I like to make things (see the blog categories below). This blog is a record of what I make and the ways I try to be thrifty. Welcome!
Looking for something on this blog? Search Thrift at Home
"Thrift is the really romantic thing; economy is more romantic than extravagance...thrift is poetic because it is creative; waste is unpoetic because it is waste...if a man could undertake to make use of all the things in his dustbin, he would be a broader genius than Shakespeare."