I both canned and froze pasta sauce last year, and I much preferred the frozen sauce. You have much more control over what you can put into the sauce you plan to freeze, no issues with worrying about safety like canning. Digdirt (ie Dave) gave me this recipe 2 yrs ago when I was strictly freezing, and it's become my #1 recipe. 20 tomatoes, halved and seeded 1/4 cup olive oil 1/2 teaspoon kosher salt 1 teaspoon pepper 1 cup finely diced onion 2 teaspoons minced garlic 1 tablespoon finely chopped oregano 1 tablespoon finely chopped thyme 1 cup white wine Preheat oven to 325. In a large roasting pan, place tomato halves, cut side up. Sprinkle with oil, salt and pepper, onion, garlic, and herbs. Bake tomatoes for 2 hrs. Check tomatoes after 1 hr and turn down heat if they seem to be cooking to fast. Then turn oven to 400 and bake another 30 minutes. Remove from the oven and process through a food mill. Discard skins. Put tomatoes in a large non-reactive pot and add white wine and bring to a boil, reduce to low head and cook to desired consistency. Freeze in containers. I also tried white wine instead of red wine, thinking red wine was more "Italian". But, the white wine gives a much better taste, in my opinion. Enjoy your tomatoes and post often. I have learned so much from the wealth of experience on this site!

On Christmas Eve my mom always sends each of us home with a frozen meat pie. Since we've just finished eating them we're appreciative, but not quite out-of-our-minds with excitement upon receiving them. But a couple weeks down the road when there is a particularly rushed day and you haven't cooked, or if you've been shoveling yourself out of a foot of snow, let me tell you....it's the best gift ever finding one in the freezer! We heat ours in a hot oven 400-425, keep the foil on the pie, but cut a hole out so the center is exposed for browning. Essentially, the foil covering ends up working like a pie shield, so you don't overcook the edges. Ours are usually ready in 20-25 mins.

I usually dtermine how to heat a meal by what it is. Sometimes I think things just taste better in the oven etc but if I am in a hurry I do the microwave too. I really haven't had them shapeless, textureless or yucky though or maybe it's just that I generally love leftovers.

I made compumom's recipe and it turned out great! Break was just me, DH & my younger son, Ben, and a friend of ours. I cut squares out of the souffle, MWd them for about 3 1/2 minutes, and they were fine! Services were good, sermons were good, and we had a discussion on cremation during the break (we always have a discussion on something at around 4 pm before we begin the service again at 5). Shofar was supposed to blow at 8:02, they blew at 8:10 so not too bad. One year we were between rabbis and we had a sub rabbi for high holidays. The head of the RPC (religious practices committee) decided (about 30 min before services should have ended) that he had forgotten to tell this rabbi that we do one additional service - or some such directive - and we went over by about 40 minutes. It was awful! I agree with gellchom regarding skipping meals as opposed to skipping water. I drink water all day so it's tough not to. I don't do caffeine so that's not a problem for me. I also agree with mimsic that I definitely feel a sense of renewal from the day. Someone or other is always asking me about fasting -- "I don't know how you do it!" "Isn't it hard??" and questions like that. I always reply, you know, it's not only not bad, but I actually welcome giving my stomach a rest for one day. And like mimsic said, you're in the synagogue, everyone else is fasting, you're praying and the day just goes by. One funny thing, am I the only one? Or do you find yourself singing some of the melodies in your head for a few days? Just hearing some of those so many times during the day, I can't help replaying some of them in my mind!