Slowly, it is coming around. I have quite a bit of compound butters made from fresh summer herbs. I moved them from a hard to get at drawer to one at shoulder height; separated them into tubs with a list of what is in each tub; wonder of wonders, I am using them almost everyday for something! Today I made soup with two one cup containers of pureed winter squash and confit onions which I made in the IP. That was a quick soup. Tonight we are having a duck breast that has been vac sealed and stored in the freezer since 2013! Still good. No freezer burn but clearly TIME to use it. Pulled out a port/cherry sauce to go with. For tomorrow we have some homemade Brats out of the freezer along with some red cabbage German style.
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Slowly, it is coming around. I have quite a bit of compound butters made from fresh summer herbs. I moved them from a hard to get at draw to one at shoulder height; separated them into tubs with a list of what is in each tub; wonder of wonders, I am using them almost everyday for something! Today I made soup with two one cup containers of pureed winter squash and confit onions which I made in the IP. That was a quick soup. Tonight we are having a duck breast that has been vac sealed and stored in the freezer since 2013! Still good. No freezer burn but clearly TIME to use it. Pulled out a port/cherry sauce to go with. For tomorrow we have some homemade Brats out of the freezer along with some red cabbage German style.
