We might not get everything eaten up before it goes past the peak of perfection.
Our poor onion looks like it's trying to shuffle off this mortal coil. Maybe it's reaching for heaven.
I don't actually have plans for it, so it will probably end up in a pot with any other items in the crisper that are ready to surrender their ghost for a little vegetable broth — which will then go into the freezer. Sigh.
The freezer is now rid of much of the leftover meat. All that's left is two chorizos, some Kentucky ham, a small amount of duck and a nice, useable amount of chicken. Oh, wait, and the marrow bones.
(What has she been eating while she boasts of this Ice Harvest, you wonder?)
We made a nice, bastardized gringo version of a Caldo Verde, using leftover greens and the pot likker, a frozen chorizo, and some dried beans from the pantry instead of potatoes (and I've decided beans are just little potatoes anyway).
We made a brilliant tomato soup from frozen tomato sauce and some spring onions (brilliant in both taste and color; I've discovered I'd rather not add cream to tomato soup).
Most of the dishes we come up with are soups or stews, but tonight I'm making a gaijin version of a sushi platter, with seasoned rice and the pickled turnips and radishes. And even there, we're once again hauling a dry ingredient out of the pantry in order to achieve a logical, appetizing dish.
It's very hard to simply eat up all the fresh and frozen food otherwise.
But I will confess I'm not playing fair. Yesterday I had an egg-salad sandwich — a purchased egg salad sandwich. And for lunch today I had a burrito made with beans from a can (wouldn't you think I'd had enough beans by now?).
OK. Fire up a pot of water, boys. I'm going rummaging again.