Homemade pizza kit to the rescue

 three slices of pizza on a plastic cutting boardI keep homemade pizza dough and sauce in the freezer along with shredded mozzarella, so if I think of it soon enough on a Friday afternoon, I can defrost them all in time to make pizza for dinner. 

Tonight’s oeuvre was half smoked turkey (you know, for kids) and half Genoese salami, smoked turkey, and fresh basil. Dunno what I did this time but it was unusually delicious!  Trying to talk myself out of eating the cold leftovers now that the kids are asleep and Tom’s out. Willpower! 

Freezer management pro-tip

For a household with two parents who work “outside” the home and also care a lot about eating healthy, the freezer is a secret weapon in the fight against take out, processed food, aggravation, and starvation. The only problem is that sometimes food goes in the freezer and (practically) never comes back out again. (Software joke: this is a bug, not a feature.)

IMG_4816I’ve found that when I label freezer bags descriptively — pictured here are “Delish Mexican style chicken soup” and “Really terrific lentil soup” — we are much more likely to defrost and eat the food (again; I usually freeze leftovers because my kids crave variety) in a timely manner. I try to use words that remind me of how the food tasted, like “rich and meaty pasta sauce” for the slow-braised short ribs sauce I made last month, or “mild and savory enchilada sauce” to remind myself it’s kids friendly (or not, in the case of that braise).