The Top 14 From 2014

Top 14 of 2014

I can’t believe we’ve reached the end of 2014 already. It’s been a big year for me! Or to be more precise, the second half of the year has been big, exciting, eventful and yes, a little overwhelming at times. Dan and I started the year off slowly, with the main event of note being our trip to Jamaica in March. It was our first vacation for just the two of us since our honeymoon back in 2010, and we reveled in the slow pace, warmth and sunshine.

And then in July, our lives flipped upside-down. I shut down a business, and the very next day, I found out I was pregnant. I spent most of the summer fending off all-day nausea and dreaming of our little March baby, while Dan was alerted to a possible job lead that would bring us much, much closer to family.

Fast-forward just a few weeks, and suddenly he was accepting that job and we had six weeks to sell our house in Ithaca, find a new house in Minnesota, pack up our entire lives and say good-bye to the town and friends we had loved for the past five years.

Last week, after 12 days of staying with family, we moved into our new home. We are so happy and excited to spend the start of 2015 getting settled and finding our rhythm in the new place…before any semblance of routine gets thrown out the window when our baby girl comes in 10 weeks or so.

So that was 2014 for me, on a personal level. Let’s talk about the professional level. I had to give up my job reviewing wineries this summer (sampling from multiple wineries in one day doesn’t exactly jive with pregnancy), but I took on three new regular freelance positions with Edible Finger Lakes, and Food Fanatic. At each of the last two, you can find me writing about preserves and recipes that use said preserves a few times a month.

Which brings me to the major change that happened here at Savvy Eats in 2014: this summer, I switched my blog focus to be entirely on food storage how-to’s and recipes that help you use the foods you’ve stored. I think I’ve finally found my niche in the food blog world, and I’m excited to see where I can take this topic in the new year!

In the meantime, let’s talk about the top 14 posts from 2014. These are the posts that you visited, commented on, pinned or otherwise shared the most over the past year. They are a nice mix of food storage posts and recipes. Without further ado, here they are:

1. The Best Way to Store Muffins and Quick Breads

Storing Quick Breads

2. Garlic Butter Shrimp

Garlic Butter Shrimp

3. Vegan Quinoa Corn Chowder

Quinoa Corn Chowder

(This recipe was one of my personal favorites from 2014. We still make it on a regular basis in the colder months of the year.)

4. How to Store Scones

How to Store Scones

5. Creamsicle Margaritas

Creamsicle Margaritas

6. Tortilla Espanola

Tortilla Espanola

7. Strawberry Vodka Collins

Strawberry Vodka Collins

8. How to Freeze Lasagna

How to Freeze Lasagna

9. Chocolate-Covered Strawberry Cheesecake

Chocolate Covered Strawberry Cheesecake2

10. Jalapeño Cornbread and How to Freeze It

How to Freeze Cornbread

11. Strawberry Balsamic Black Pepper Preserves

Strawberry Black Pepper Preserves

12. Raspberry Macaroon Tarts

Raspberry Macaroon Tarts

13. How to Freeze Taquitos

How To Freeze Taquitos

14. How to Freeze Your Thanksgiving Turkey Leftovers

How to Freeze Turkey

Here’s to a happy 2015 for all of you!




  1. Grandma G says

    I never successfully froze anything for more than a day or two until I bought a Food Saver to vacuum out all the air. Frost and freezer burn always attacked everything and ruined it. I started wrapping individual ground beef patties and chicken parts and most other things tightly in plastic wrap, but that requires lots of time and plastic wrap and the wrap would get stuck in small folds of the meat, thus being impossible to unwrap fully while still frozen. Several months ago I began cooking double-sized meals, serving half and freezing half in vac-packed bags in order to have my version of Meals, Ready To Eat after I had hand reconstruction surgery. I knew I would not be able to cook for several months and my husband of 48 years was a total newb novice who has managed to break the glass on my glass top stove, ruin my expensive knives, leave deep gouges in my wood cutting board, and misplace every tool in the kitchen. If not for the Food Saver we’d have starved. My MREs are perfect, and not even he can mess those up! At three months post-op, I still don’t have full use of my hand yet and I am a lousy leftie, but I can do a few things to feed us with a little help. There are more fruit smoothies in our diet than I planned, but good nourishing dinners are guaranteed while waiting, safely packed in their frozen, vacuumed bliss. I have to type posts with a stylus held in my non-dominant hand, but I really wanted to let your readers know about the greater advantages of vacuum packing for the freezer. 50+ years of experience has taught me which method is exceptional. And buy the generic bags on a roll at Amazon and save a fortune over the brand name.