did you know when you freeze leftovers, it's hard to tell whether it's chilli con carne, spag bol sauce or sausage and cous cous?

if you're like me and you cook way too much each time, either intentionally or not, then your freezer is probably chokkers of left overs.

this is good. it means people like us can pull stuff out of the freezer, defrost and dine like royalty quite quickly and easily.

i have had a labelling problem, though. first, i got sucked into the tupperware type system where you have a coloured plastic disc that gets shoved/clipped into the end of the box. on this you are meant to write, with the special pencil, whatever it is that you are freezing. you can rub these out (unsatisfactorily, i might say) and re-write as often as you like.

this "system" lasted about one time with me.

but i've come up with something better, which only today was tested properly.

get yourself a whiteboard marker. it's important you don't use a permanent marker. (the permanent marker of choice in our home is the sharpie. they are great, but they stay forever.)

what you then do is write the name of the food, probably not bill or percy, on the lid before you freeze. i just did this with bol sauce which was in one of those plastic spc? fruit bottles with the green lids. i find these are good for freezing leftovers.

and the label i'd written on it just washed off perfectly in the soapy water.

i am so pleased with myself. needless to say.

you give it a go if you want.

i haven't tested this yet on other plastic-ware so i suggest you be cautious with your really expensive/spesh stuff.

but so far, it's looking good and i think i may have created a solution to something that has been bothering me for a long time.