Les Petites Gourmettes summer kids classes are exactly two weeks away. Aside from being a bit behind on typing up approximately 85 recipes needed for the five sessions, I also have got to get my refrigerators and freezers cleaned out so there is room for the impending flood of food needed. If you were to drop by and take a peek at my kitchen, you might think I’m prepared for the next big pandemic. My goal is to not purchase anything besides fresh produce and milk between now and May 28, which is the day I will do the first “big shop” for summer classes. Although my bank account and husband will be happy to hear this, Costco and Trader Joe’s stock may take a bit of a hit!

The first things I noticed in the freeze that needed to go were two big New York strip steaks and a lone flank steak (originally purchased in a Costco 3-pack). Additionally, there was a chunk of Pepper Jack cheese,  some almost wilting cilantro, and a partial container of frozen roasted chili peppers in the fridge. Hey, this is going to be easy after all! Obviously, this application will work on just about any protein, from beef to pork or chicken to a firm fish or shrimp.

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