As the holiday season comes to a close, we have piles of food all over the house that we simply can’t eat as fast as it needs to be eaten–two turkeys, one an over-cooked failure suitable for chili and the other perfect sandwich material; a bushel of apples needing to be canned; scalloped potatoes and mashed potatoes and potato soup; leftover venison; the last heads of cabbage and kale at the local market. Dried chillies from the summer.
This week I’ve frozen five bags of turkey chili and a bag of venison taco meat. I have another batch of chili on the way and then stack after stack of turkey pot pie. Go-to meals to get me through those slow, tough days when I don’t want to make dinner.
Scraps to feed to the dogs. A pile of applesauce that didn’t cook well enough to can and so we will freeze it. Cabbage and kale to be sautéed and frozen. Stock pot after stock pot of turkey and chicken stock, still needing to be reduced and still with the butter and fat on top.
And yet, all I want to do is work on those darned chillies, until I got caught in a round of sneezing.
I think this will be Michael’s job.