Finish #9

 Things are moving along here. I needed to make another scooter quilt, because DH added another scooter rally to his business trip. I had one cut out, and now it's finished. 

I really like doing split borders on Attic Windows quilts. I feel like it really brings the interior design to the border. 

I've been doing a lot of non-quilting related stuff too. DD#2 and I have been been splitting produce boxes from a no food waste program. You get 70 pounds of produce for $20. You don't get a choice of produce, it just whatever there is excess from at restaurants and grocery stores that donate. 

We did it two weeks in a row, so we had 70 pounds of produce each over the two weeks, even splitting boxes. Since the produce needs to used immediately, we've both been meal planning around what's in the boxes, but there's still too much to be used right away. Good thing I'm an old pro at freezing produce. Needless to say, there's been a lot of blanching, ice baths, and chopping of stuff around here.

I made a big batch of salsa verde from the tomatillos I got, and last night we had Salsa Verde chicken made in the slow cooker. Today I froze the remaining salsa verde, some in an ice cube tray so we'd have small amounts for eggs, and the rest in the amount I need for salsa verde chicken. DH wants salsa verde chicken burritos next time, last night I served it over cilantro lime rice. Burritos are tricky since he's gluten-free. So many of the GF tortillas fall apart. I'm thinking I might try making an enchilada casserole type thing with the salsa verde chicken. I've got enough salsa verde in the freezer to make it several times, so I can experiment a bit. 

I tried making a raw Brussel Sprout slaw, and it's pretty good, the recipe I used called for dried cherries, but I subbed cherry flavored craisins because they were half the price. I had the sliced almonds the recipe called for, so no problem there. Usually I roast Brussel sprouts, but we had a bunch of those last week, so I wanted something different. 

I froze some tomatoes to use in sauce later on, and I actually tried freezing cucumbers in a sugar brine, which I had never tried before. I froze some green beans that I'll cook up on Mother's Day, they wouldn't have lasted a week in the fridge. I also froze a bunch of bell peppers, some sliced for slow cooker fajitas, and some diced for our frequent Cajun dishes. DH and I like our food spicy, so Cajun and Mexican foods are a regular around here. 

Tonight or tomorrow night I'm going to turn a stuffed acorn squash recipe into more of a casserole. I've always found eating stuffed vegetables fiddly, so I'll take the same ingredients, but cut them up and layer them. I'm using Italian sausage and spinach with the acorn squash, and I think it will be delicious. 

I've been reverse meal planning for a while now, always looking at what food we have in the house, and basing our meals on that instead of deciding on a menu and buying all the stuff for that. Reverse meal planning saves us a lot of money, and it keeps us from wasting food that we already paid for. By meal planning in reverse and freezing extra meals I can usually skip the grocery shopping one week a month, which again, helps us save money. Having meals in the freezer also gives me more sewing time, which is another win!