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Wednesday, November 16, 2011

Ice Cubes, Reinvented...

A huge deterrent when I'm considering making homeade sauces (i.e. pesto, tomato) is that I know little ol' me could never finish them before they spoil. Freezing the sauce in individual ice cube molds allows for longer shelf life, portion control, and total avoidance of microwave ovens that look like crime scenes. With the smaller size, you can melt the sauce directly on top of the pasta, veggies, or whatever else you choose.

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