The list is long. I have two freezers and two refrigerator-freezers, which I'm convinced is just a way for me to accumulate more stuff. Curry leaves, lime leaves, galangal, lemongrass, fresh noodles, fresh coconut and fresh coconut milk, delicate spices whole and ground - Vietnamese curry powder, pickling spice, cardamom, pink peppercorns, etc. Things preserved from the summer garden - corn, a variety of hot and sweet peppers, roasted peppers in olive oil and garlic, roasted tomatoes in olive oil with thyme, homemade glacé cherries and strawberries, basil pesto, sundried tomato pesto, homemade sundried tomatoes with an olive oil and herb baste. Melon cubes in a honey syrup. Summer squash. Delicate herbs like tarragon. Freezer pickles (an experiment). Boysenberries, blueberries, wild blackberries, sour cherries, rhubarb, strawberries, raspberries, plums dried and fresh frozen, walnuts, wild pecans, hazelnuts, almonds and nut flours. Baked goods - pies, crisp topping, breads savory and sweet, cakes both bundt and loaf, cookies, dry mixtures for various recipes. Lemon curd and apricot curd. Seeded purées for berry curds and jams. Strained grape juice for jelly. Baking and cooking supplies - whole grains of many kinds, rices, yeast, backup sourdough starter. Butter (lots). A few cans of juice concentrate, a few vegan wraps and healthy frozen meals for desperation lunches. Soups, stuffed peppers, meatballs, special sausages and bacons. Elk and venison. Beef, pork and chicken. Salmon and halibut. Scallops from Costco. Boy, I think that's it except for chill packs for the cooler and gel wraps for inflamed muscles. Carol

ci_lantro, you are my freezing clone! Have been freezing in paper milk cartons for years as well. When I make similar pasta meals/soups, etc, I line the boxes with a non-zip plastic food storage bag, de-air and use a twistie. I have never had freezer burn and am still enjoying home grown frozen apricots halves from 2005. A plain freezer zip lock is not as trustworthy IMO. When packaging a pasta dish or soup for two, I simply shorten the half gallon milk cartons-since those are the main sizes I have. Keep enough ht to fold sides and front in, fold over back side and then use a strong 1/8th inch rubberband to secure. Label and stack those "bricks." When I package our home grown chickens, one cut up chicken minus back fills one carton. Cut down cartons can hold lesser amounts. Like you, storage is in the lower level between floor joists on shelves above the freezers. Half gal-flat bottomed-Breyers icecream cartons are the other favorite storage worker. They hold zip lock (snack or sandwich) portions of berries/fruits, chutneys, asparagus, chicken livers, sauces, and eggs. Before capping, a piece of closed cell foam or bubble wrap covers all. Rubberband as well. Should admit current icecream cartons are only 1.5 qts but my vintage ones are 1/2 gal. My children and grands love to comment on previous labels on their BB10 (aka blueberries 2010 crop) gifts...and the cartons are returned as they know recycling is my mantra. Try this Juliet, and let us know if it works for you.

@Cherryfizz, I dont have a breadmaker, but I found this answer for your consideration. You can substitute 2% liquid milk for the water in any bread machine recipe, cup for cup with no problems. Just leave out the powdered milk. You may have to adjust the dough moisture slightly with another tablespoon or two of flour (the powdered milk absorbs a little of the liquid.) You can also use buttermilk or thinned plain yogurt (thin with a little milk) as a substitute for the powdered milk. You can also use diluted or undiluted canned evaporated milk. Once again, replace the water, cup for cup, with the liquid dairy product. You can also substitute soy milk, rice milk or almond milk, or even canned coconut milk, cup for cup, for the water in the bread machine recipe. I usually use 2% liquid milk and substitute plain powdered coffee creamer for the powdered milk. But the 2% liquid milk alone, or any of the above liquids alone are fine. Make sure to use room temperature or lukewarm (not hot) liquid milk (or other liquid). Using cold liquids may cause the dough to rise more slowly (it chills the yeast), which can result in short, dense loaves. Using too hot a liquid can damage or kill the yeast, also resulting in a short, dense loaf. A liquid temperature of about 70-F to 90-F is best.

Not for the non chilli lovers. Chilli chicken in maple syrup. Chicken breast Water Maple syrup Chilli flakes Slice a chicken breast quite thinly crossways into rounds, approx 5mm. Add approx half a cup of water to hot fry pan to cover base. Add half a cup of good quality maple syrup to hot water. Keep heating till simmer. Add chicken slices and sprinkle a teaspoon of chilli flakes over chicken (more or less chilli depending on heat of chilli.) Simmer approx 2mins then turn all slices of chicken and simmer further 2mins. Serve with the sauce. That’s it. Salt and pepper added at table. Above is how I cook but recipe is adapted from a Donna Hay recipe.