Look at all that frozen meat!
You're looking at a picture Cranky took of duck leg, a duck sausage, half a pork chop, some chicken, some turkey, and a short segment of homemade pork sausage.
Cranky has been valiantly burrowing through the freezer, for our first full week of Ice Harvest. He came across some completely forgotten Marin Sun Farm grass-fed beef hot dogs. A bag of bones. Another bag of bones. A few tubs of vegetable broth that we knew were back there somewhere. An inexplicable tub labeled "roast beef roux with wine, 12/27" (I think we were saving it for a gravy that never happened). And a bag or two of frankly unidentifiable things. Anybody mind terribly if I don't mention the nine-month-old kielbasa? Didn't think so.
In general, it seems we freeze leftover meat.
Which is why Cranky's endeavor in the kitchen yesterday cleared out so much space in the freezer.
He made another batch of slow-cooker cassoulet. A super-meaty version. So meaty, in fact, that he had to put the little piece of pork sausage back in the freezer, with a lot of other meat he wasn't planning to use, together in a handy freezer bag, awaiting a future cassoulet.
Cranky cooked this cassoulet with a hefty dose of leftover corned-beef water from St. Patrick's Day (pre-empting the necessity of freezing it; it's too good to throw out).
The result — apart from the fantastic meal — is that we can now see the back wall of the freezer.
And we know what's in there.