It took a while, but we finally convinced ourselves to buy that little waist-high chest freezer and stash it in an unobtrusive corner of the dining room. Garage = icky. Dining room = close by. Thankful.
We ordered it from Sears on the Internet, and it instantly became available for pickup at our local outlet. Funny, because our local outlet seems to be the only Sears in the Bay Area that had the freezer on the premises. Thankful.
It was really inexpensive. Thankful.
And it works. Thankful! It's already hella cold, plugged into a stupid normal electric thingie.
We are gradually moving "storage" items out of the refrigerator freezer, like tomato sauce and vegetable broth. The refrigerator freezer is now going to be useful, in that ice cube, bacon, dippy leftovers sort of way. Thankful.
Today we simmered up a huge pot of turkey stock, which is headed for the new freezer as soon as it cools down. Way, way thankful.
Just thought I might show you the "stuffing" we cooked yesterday. It's from a recipe in the New York Times, and it's inspired by the fabulous bread salad that accompanies the wood-fire roasted chicken at Zuni Cafe in San Francisco. Yep, vinegar and black pepper. Awesome.