I know you don’t need me to remind you what day it is with frightful blog post titles. TGIFreezerburn Friday only once a ‘mofo, lucky you. Grow-Peace tagged me (and hence my freezer) and now it’s open season on the sad contents that lurk within.
Not so long ago this past spring I was singled out by Vegnews for a similar study, that time being the whole enchilada, both the ‘fridge and freezer. If you’ve been wondering since how a girl manages to operate in the kitchen with bushels of fresh kale brooming from from her fridge well I’ll let you in on a little secret. I was preparing to move and with less that two weeks to spare in the apartment the fridge was mostly emptied. So a last minute shopping trip of what I would typically have stocked was made, a little artful arrangement and fridge life was beautiful for a few hours before resuming it’s regularly scheduled chaos.
Since then it’s been five months, a new place to live and a mortgage later and still the freezer is looking empty. In the tradition of NYC food shopping I haul home myself only as much as I can carry, so takes a while to really look busy in there. We do have an aging car but out of laziness, gas prices and the dread of finding a parking space we almost never make one big shopping trip. And the sushi place across the street has peanut avocado rolls so that makes putting off making dinner all the easier.
That being said I now present my new freezer au natural. No airbrushing or makeup and just tumbled out of bed, here she is:
Frozen blueberries make my world go ’round in smoothies (see frozen bananas). Love Rice Dream but the Gingersnap flavor is less than lovable.
The most extreme carob anything you’ll ever hope to try, even if it’s just me hoping for carob. Basically a slap of liquified Cypriot carob with some sesame seeds tossed in, trapped like bugs in amber for eternity. Sounds delish? I put it in the freezer with the idea it would end up something like a frozen Charleston Chew. I never even liked Charleston Chews. Health nut bagels full of definitely un-bagely things like hemp seeds and sprouted wheat. Frozen bananas and oh look, more ice cream, this time a lovely sangria sorbet. A shelf of just ice cream? I can’t really justify this ice cream ghetto that invaded my turf over the summer. It’s just how things unfolded over last few months of my life. Note that the vanilla soy delicious is actually doctored up with fresh pistachios, almond extract and a little green food coloring and was absolutely brilliant when it was still fresh and tasty. The yogurt container actually is stuffed with a friend’s homemade mango sorbet. And the glowing plastic container underneath it all contains the remnants of homemade ice cream (vanilla chai and green tea)…left over from Labor Day, gah! Now I’m starting to feel silly about all this. One day you open the freezer and it’s like a wicked vegan ice cream elf took up residence in your home without you knowing. Maybe I should look around the apartment so I don’t end up like this guy. There are also decided non-dessert things like veggie burgers and frozen vegetables, so take a moment to imagine those. The bin to our right harbors frozen veggie scraps awaiting the composter, above more veggies and in the foil a lone homemade pupusa filled with beans and something. Why yes that’s the ice cream freezer tub, trying to look inconspicuous. Mocking me daily when I reach for those virtuous smoothie ingredients.
Sounds like it’s high time to dump the freezer burned and bring in the new. Why fight the obvious choice, so how about some fall-themed ice cream?
Help me decide from the following three:
-Maple Pumpkin Something (something crunchy or caramel included for textural good times)
-Pomegranate Ice Cream with Chocolate Cookie Crunch or Choc Chips
-Molasses Gingersnap (let’s show Rice Dream how it’s done right)