I was a little rushed getting lots of dishes cooked to freeze and take to Santa Fe for the Feast party I promised to throw for George. Well, it was more that I promised to provide a Sri Lankan feast (in thanks for giving me a place to run away from my life and write for a week), and told him he could invite people, and then he threw the actual party, but you know what I mean. 
So over the next day or two, I’ll post some photos from party prep. If for some strange reason you’re planning on throwing a party for up-to-40 people in another state, it might help to know what freezes well, so I’ll start with this one — pol (coconut) sambol freezes beautifully.
Tip for freezing:
– try to squeeze as much air as possible out of the Ziploc bags when sealing
– try to freeze dishes hard (so at least the night before travel, earlier if possible)
– freeze in flat layers for ease of getting them out of the freezer (you don’t want them to have molded themselves around your bag of frozen peas), and for ease of packing
– don’t try to freeze potatoes if you can avoid it, especially bigger pieces! they go all mealy and weird.
