Not everything today is freezer ready. But all 3 items can be prepared ahead.
In the blue bowl I have Curried Pasta Salad (double batch). I originally got the recipe from an Australian "cookbook/magazine." You can find the basic recipe at
I used fusilli pasta and sweet bell pepper. NOTE: "castor sugar" in North America is icing or powdered sugar. The cream … I use "heavy"/whipping cream, 35%.
This recipe is nice and light. The major bonus is it can be prepared up to 3 days before you have guests over … or make it on a Sunday and a basic batch will give 3 lunches. As the dressing has time to blend over the days it will be magnificent on Day 3. Or at least I assume so. It hasn't lasted beyond 48 hours in my house!
In the red bowl, egg salad. But more salad than egg. I've used red onion, chives, radish, bell pepper, celery in this recipe. DO NOT put your regular amount of mayonnaise and (prepared) mustard on it. Use half the regular amount. You want it to be "stiff." If you mound it, you want it to stay in a mound. This is another easy salad that you can prep and take to work. I try to have an equal amount of egg and "salad stuff."
In the slow cooker, pulled pork. It will be turned off in about 3 hours and then left to cool overnight in the hot crockpot. I'll actually shred it tomorrow morning (it's still going to be warm). Then portion (one cup/8 fl oz/250ml) into freezer bags, with my rabbit ears. And Bob's your uncle!
Have a great evening … day or afternoon wherever you are.
by Adorable-Row-4690
1 Comment
This looks amazing!