I have two refrigerators one, supposedly, “American refrigerator” with freezer to the side in the kitchen and one, for sure, French refrigerator with 3 tiny freezer drawers on the bottom in the garage. Both freezer sections are so full that I’m starting to feel ridiculous! Why, I ask myself, do I need all of this food? There’s only two of us humans, the two cats and the dog; the animals’ food is stored in the pantry, not in the freezer. The open market, the fishmonger and a convenience store are a 3 minute walk away and the weather is cold but the sky is clear, so it’s not for fear of a blizzard or being snowed in, unable to satisfy a craving for a tartine of boudin noir with reblochon cheese and apples http://atomic-temporary-17826715.wpcomstaging.com/2011/09/06/tartine-boudin-noir-apples-and-reblochon-cheese/
No, I’m convinced that rather than suffering from early senility, I am continuing my lifetime, bad habit of impatience. I can’t wait. I can’t wait and it’s affecting my freezers. I’ll have plenty of food in the house but I’ll go out and buy more because I saw, for instance, a glorious lamb paillard http://myhomecookedmeals.blogspot.com/2011/10/lamb-paillard-wkasha-arugula-tomatoes.html on My Home Cooked Meals, I’m out of lamb chops and I can’t wait to make the paillard. So off I go to the market/supermarket, get the lamb chops and while I’m there, I see some great looking or irresistibly priced meat/fish/chicken and before I know it, I’m trying to jam even more things into the freezer. Finished! It’s time to “vide congelateur” http://atomic-temporary-17826715.wpcomstaging.com/2011/08/14/vide-congelateur/. We’ll begin with the sanglier.
About six months ago, for some reason past understanding, M. Parret gave me a large, raw leg of sanglier (wild boar), done to death by a hunter friend, which I immediately put in the freezer. Occasionally, I would see it in the outdoor freezer drawer, taking up more space than it deserved. Today I have removed it to thaw before submerging it in a spiced brine. Stay tuned.