Freeze It Well

Nadia Wren

Six o'clock arrives and the fridge offers nothing, so the phone comes out and the takeout habit wins again. This is the system that changes that: what actually freezes well and what turns to mush, how to batch a Sunday afternoon into three weeks of real dinners, the labeling method that stops mystery bags from piling up, and a thawing rhythm that gets food on the table without a single frantic decision.