As we drove the farm road home, we cataloged things to do--catch up after days away from internet and phones and tv, download and process pictures, watch football (Denny's idea), pet the cats.
What we did was CLEAN THE FREEZER and COOK EVERYTHING THAT USED TO BE FROZEN. PLUS (but wait, there's more) CLEAR OUT THE FREEZER IN THE GARAGE.
<----In line for cooking.
You might be wondering, a household of two people and three cats needs a 25 cubic foot refrigerator/freezer inside AND a garage overflow fridge/freezer?
That thought occurs to us too. But then I wonder where other people put their summer watermelons and winter bushels of grapefruits and their year-round Texas-hospitality-sized cache of beer?
This morning our refrigerators hold gallons of home-made chicken soup (carcasses + stock + breasts and $30 of formerly-frozen vegetables), three grilled fish lunches/dinners, a hunk of smoked brisket (cooked before freezing, thankfully).
That list doesn't include last night's consolation-prize consumption--Raspberry-Chipotle Grilled Salmon with Broccoli, Tomato, Spring Onion and Feta Salad (drizzled with aged balsamic and locally-made olive oil). And the second half of a bottle of Chateau Ste Michelle Columbia Valley Cabernet Sauvignon, 2005, which still tasted good--dark cherry and plum with a pleasing undertone of earth and toast--after four days in the fridge.
Chicken soup for breakfast anyone?