Other than that, we got them in the produce dept. Loose in those days. You put as many as you wanted in a vege bag. I always filled it, because we loved stir fries, and back then I was cooking for at least 4 adults, (Us, my Dmil, a bil, etc.) or more, then added children to the mix.
Great idea with the grated broccoli, etc.! Yeah, the older I get, without at dental appt. right now, the more careful I need to be about foods.
Rachel Ray freezes her ginger, then grates as needed. I love grated ginger, because I love ginger, but my microplanes aren't up here. I also drop slices into my food at the beginning, and let it infuse the food as it goes. To that end, I slice ginger, wrap some slices in plastic wrap, and then take all of the 'packets' and put them together in one Ziploc, in the freezer.
Love shallots! I have 2 which are still good and need using. To me, they impart a flavor which reminds me of restaurants. I've suspected that a slightly elusive taste that you get when you eat out, or buy pre-made food, is because they more often use shallots, but also Welsh onions. I used to grow the latter, and it's quite good. Some ramens use Welsh onions, I learned, reading their ingredients.
I have the energy to do a couple of hrs. of projects each day, (or more) but I can't get help with most of it. I get frustrated, then try to zen out and accept things as they are. I know that no one's trying to be mean, that bad backs, work, heart issues, work, etc. loom for the others, but I just want to do at least small projects each day, just to catch up, and maybe get a little ahead. It's something that I need to live with.
I hope that your ideas and projects move forward. No sense in everyone falling behind!
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