We spent part of Wednesday cleaning out the freezers (both of them) to make room for the next batch of vacuum-sealed goodies we invariably make at the end of the season -- like cabbage/potato/mushroom pierogies, butternut squash ravioli, spring rolls and tonight's guest star -- scallion pancakes (recipe) from October of last year.
The dipping sauce was a combo of hoisin, tamari and vegan worcestershire.
It's traditional at this juncture to point out that vacuum-sealing is a fantastic/economical/geeky way to save produce/meals/time/money. It's true.
But the best part is that you'd never know they were almost a year old -- no "off" smell, no freezer burn, just crispy goodness. And that is money in the bank...