Tommy Metz III

And then I'm going to team it up with number two, use bags.

I put everything in these giant Tupperware nonsense things.

Use bags for your soup sauces and other leftovers in resealable bags, then lay flat until frozen.

And so you can just stack a whole bunch instead of I have like half of a leg of leg.

What was I about to say?

Half of a leg of lamb?

I've never cooked lamb.

Weird.

But just have all of these things stacked up.

That sounds actually kind of really fun.

Yeah.

And so like these small soup sized things or these little sandwich sized bags of stuff.

I love it.

This is the only one that I do know, but I don't do, and I'm going to start of course, label and date.

That's one of the things I always assume I will remember what, when I made this, what am I thinking?

I don't remember sometimes how my tub works.

Like I course label and date everything and then I can just go through them.

And so I'm really, I'm,

It's a little sad to be excited about something like this, but it feels like it's going to give me a new lease on life because I love cooking.

But I do.