Last weekend I ordered a 7 cubic ft. chest freezer for our garage—mostly because I’m tired of buying “quick” foods loaded with salt and preservatives, but also because we got the ice cream maker attachment for my Kitchenaid as a wedding gift and had yet to use it because we had no room in our freezer. It arrived on Wednesday, and so this weekend I made:
• five pints of asparagus soup
• nine pints of wild mushroom soup
• 14 pints of tomato basil bisque
• six and a half liters of potato kale soup
• five pints of asparagus risotto
• four and a half liters of tomato sauce, and
• four and half liters of macaroni and cheese.
Oh, yeah, and three and a half pints of ginger ice cream (suck it, Häagen-Dazs).
Ice cream happens to be my favorite food, so there are no words to describe how I felt as the mixer started to churn, the cream began to freeze, and I had what appeared to be ICE CREAM on my hands. I felt like Rumplestiltskin. Like a mouse living in a cheese factory. Like a shark living near a Sandals resort.
It’s delicious, by the way.
Anyway, here’s to hoping that this freezer saves me all kinds of time and energy during the week!
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