Margaret Lee

And when it's full, you soak your bread in milk or cream and you add in eggs.

And I like to add in all the different cheese bits that I can find from foraging my fridge and

And then it can take just about any other meat or vegetable that you can think of.

Generally, I just saute them with maybe onions and olive oil and make sure everything is well seasoned.

And then you pile it all into a casserole dish and you bake it for about an hour.

And it is so delicious.

Well, I've got chicken thighs and I've got canned tomatoes and I've got pasta.

So all of a sudden you have this, you know, roast chicken and tomato pasta.

And then you've tossed in some fresh greens and some alliums and aromatics.

And then you have this really flavorful meal that you can just kind of forage from what you have.

Another essential ingredient to have in a hand is eggs.

Labeling is your friend.

I always have some painter's tape and a good Sharpie in my kitchen so you can label and date things.

What is this brown container that I shoved to the back of the freezer six months ago?

Is it soup?

Is it cider?

I have no idea.

You always think you'll remember, but often you don't.

And then there's the freezer bag for smoothies.

You know, this blueberry is too squishy, Mom.