Skip to main content

Nothing in the Larder



Well there's nothing left in the freezer except some peeps from Easter. 


Shockingly they are good until 2016 - that's reassuring huh?
This raises a few questions:
  • Why do I keep peeps in the freezer? Well they are delicious frozen.  I don't know why I havent eaten them yet???
  • Why is the freezer empty? because we are getting a new refrigerator. This one is 15 years old and quite frankly it owes us nothing.  Every once it a while it lets out a big sigh. We figured we better replace it before it lets out one last final sigh.
  • Why am I calling it the larder? Well I think of that Simpson's episodes where Moe calls Homer fancy for calling the garage a garage and not a car hole. I know it's not the same but it just makes me laugh and gives me an excuse to find that clip on youtube.




So the delivery is set for the end of the week. We moved everything from the freezer to the downstairs freezer. The only thing that got thrown out was the bones from last year's Thanksgiving turkey - guess I never got around to making that turkey soup huh? All things considered - that is not so bad-only one thing from everything that was stowed in there.

We took off all the magnets - can't believe how many of them we had. Also all of the posts cards. Since the new one is stainless steel, I don't know where we'll be putting future post cards??

Now I have to move on to the refrigerator. Who knows what's lurking in the back! The only thing worse than that will be what's underneath. We haven't cleaned under there in ages.  The refrigerator is really wedged in between the cabinet and the wall. It's really difficult to move so we've honestly probably have only cleaned under there twice that I can remember. The new refrigerator is a shade thinner so we will be able to clean under it more often!

Comments

Popular posts from this blog

New Kid on the Block

So here's a picture of the new kid on the block. Ain't she a beauty? It's a Blomberg . They are fairly new to the US. They have been around in Europe for quite a while. I really liked the design. I've been dying to have a freezer on the bottom. With the old refrigerator I would constantly lose brain cells by hitting my head on the freezer will poking around in the refrigerator. It really makes sense to have the refrigerator on top - that is where you spend most of your time. When we bought the old one, it was an emergency situation. The prior one was leaking on the floor and was no longer cooling. Fifteen years ago the freezer on the bottom was just starting to get popular but we were in no situation to wait for delivery. We had to take what they had on hand. Now the freezer on the bottom is by no means unique. What is - is this freezer's design. There are 3 compartments in the freezer. I used to have a chest freezer in the basement and everything would get los

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me- Rhum Agricole Daiquiri . What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream? Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you d

Tomato Risotto

Want to build up those arm muscles.  There is no better way than to do up a good risotto. You will get tired of stirring but it is oh so worth it. Tomato Risotto 1 onion, chopped olive oil 2 clove garlic, minced 1 1/2 c Aborio Rice 1/2 c white wine 4 medium-sized tomatoes, peeled about 1 cup warm vegetable stock (may need additional) 1 t fresh oregano 1 T fresh torn basil 2 T fresh parsley salt/pepper Parmesan cheese In a dutch oven, saute chopped onion in olive oil.  Add a little salt to help the onions along.  Meanwhile prep the tomatoes. Squeeze tomatoes gently just to rid them of the seeds. You do not need to get rid of all the liquid. Chop the tomatoes into large cubes. Cook onions until translucent. Add garlic and cook until fragrant. Add rice and saute for a few minutes until the rice smells toasted. Gradually add white wine and stir until almost all of the wine is absorbed. Add tomatoes to the rice. Add the oregano and basil. Stirring constantly until a