We have a pretty diverse diet around here, but I’ve felt like I’ve been revolving around the same tried and true meals for the last while: spaghetti and meatballs, rice and beans, hummus and chips, tacos, pancakes and sausage, macaroni and cheese, soups, all with fresh fruit or salad on the side. These are all balanced and healthy meals, quick to make and minimally processed (except the sausage), but I hadn’t felt the joy of creating something new for quite a while.
Then, a few weeks ago, my 8 year old J served herself some ice cream for dessert, with my permission. The next morning, I discovered that the freezer hadn’t quite been closed all the way. Nothing was warm, but everything was in some state of being defrosted. I would need to cook everything in the freezer.
There were pepperoni and chicken hot dogs in there, and shrimp. Together with rice, tomatoes, and spices I had on hand, I made a fine jambalaya. That was lunch at work for me for a week! The no-longer-frozen veggies were cooked up with fresh sauteed onion and garlic, cumin and turmeric into a rather nice curry. The squishy strawberries went into a pie. The spinach was stirred into my from-scratch spaghetti sauce. The thawed homemade chicken stock formed the base for a nice bean, vegetable and noodle soup.
The only thing I couldn’t save, other than the guilty ice cream, was the fish sticks. I tried to invent a hash brown and fish stick casserole, with cream of chicken soup, milk, and onions mixed in with the potatoes. The potatoes were delicious, but the texture of thawed fish sticks is beyond salvage.
My daughters liked every single thing I served them, with the exception of the curried vegetables. I didn’t even bother trying the fish stick concoction on them. Through what could have been a disaster, I also was reminded of how much I enjoy cooking… which is a good thing, since rescuing the contents of my freezer took a full Saturday!