It has been a very busy time here the last few weeks! We were finally able to get spring/summer storm damage repaired including a new kitchen floor! All the repairs are finished and things are starting to return to normal…well, normal for us.
In the midst of all the chaos, I was notified that I have been nominated for a Top Foodie Blog Award! I am very honored that eCollegeFinder selected me as one of their nominees! Having spent most of my life in college either as a student or a professor, I am especially honored to be nominated.
Looking back, the money and time saving cooking strategies of my college career were ones I’d been taught as a child and still use today.
One of my favorites is to use my freezer to save fresh fruits and veggies for future use. Getting great deals on produce is wonderful, but preparing it and freezing it to use later is where the money and time savings really happens. As my dad always said, “It is not a bargain if you don’t use it.”
Peaches, peppers, onions, berries, and many other fresh items can be frozen very easily without any special equipment and very little work. Bananas are especially easy to freeze.
Recently, I bought several bunches of bananas in various shades of green and yellow at a good price. It did not take long, though, for all of them to start to turn brown.
Rather than go on a banana eating binge, I simply peeled the bananas, put them in freezer bags, and freeze them until I want to make smoothies, muffins, punch, pancakes, or banana bread.
The nice thing about making banana bread from your frozen bananas is that you can make up several loaves when you have the time and then freeze the loaves. If you won’t use a large loaf of the banana bread at once either make a few small loafs or cut the loaves in half to freeze.