6 Surprising Ingredients to Store in Your Freezer

how do I whip up asian food at home like it’s nobody’s business? the simple answer is, I keep most of my ingredients on hand (see my gf pantry for a list of refrigerated and shelf stable ingredients).

add a short trip to the market or butcher shop for just a few items, and bam! you’ve got a meal. it’s my favourite way to shop since I can pick out what looks fresh that day instead of working around an ingredient list, with produce that is out of season.

being a-z-n by blood and having more jungle asian* in me than I even knew (confirmed by 23andme), nothing gets me salivating like southeast asian flavours! *if you know, you know

and since I don’t live in a tropical climate where I can machete chop fresh lemongrass growing from the ground, freezing my precious imported ingredients is the best way to preserve them here in the true north strong and free.

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when life gives you lemons, making the best f*cking lemon bars ever!

that being said, the whole theme of this post is about adaptability and change.

change has always been something I’ve struggled with, and I think everyone does, but what I’ve learned from the first 25 years of living is that it’s not something productive to dwell on. also, being the youngest child in my entire extended family, adaptability was something I had to learn quick, and I’ve taken that with me in all aspects of my life.

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female food peeps unite!

as of late, I’ve decided to use this blog not only as a place to share gluten free content, but as a tool for me to process my thoughts and energy; to ultimately figure out the voice and journey I want to have in the world of food.

I used to think that no one would really want to read anything I had to say (and I still do!), but that also prevented me from ever writing anything, restricting the voice I had all along. the a-ha moment was when I realized that writing is something I have to do for me and nobody else.

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