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"Why do you bother with such a big freezer and pantry?" my in-laws ask. "After all, there are only four people in your family."
I not only have a 20-cubic-foot freezer, but I have named it "My Precious." And I have a kitchen pantry and a converted closet pantry.
I use my freezer for everything, including meal ingredients, fully-prepared meals, convenience foods, raw meats, veggies, cheese, and butter. A lot of these are purchased at rock-bottom sale prices. In fact, I don't think I've paid regular price for butter in five years. I even put my most expensive knitting yarns in the freezer during moth season!
Last week, I found baby back ribs reduced from $16 to $6 because it was their "sell by" date. (These cook up restaurant-quality-tender in the slow cooker.) I bought six packages. Immediately, I slow cooked two for weekend meals, and stuck four packages of vacuum-packed ribs into "My Precious."
A few months ago, it was 14 packages of corned beef. When I found organic ground beef reduced from $6/lb to $2/lb, I bought eight pounds. I threw it into my largest slow cooker to brown up (www.recipzaar.com/321884). The crumbles that didn't get used immediately went directly into resealable bags to freeze for future meals.
As for the pantries, how often do you find a great deal at the supermarket, but you don't really have room to stock up? The ten shelves in my overflow pantry give me plenty of room for canned beans, veggies, sauces, soda, laundry, detergent, soups, crackers, cookies, and cereals. There are advantages to storing food:
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