In preparation for summer cooking, and by that I mainly mean the ability to finally, this time for REAL, get a handle on homemade ice cream, I cleaned out my freezer last weekend. You may ask yourself, “How bad could the freezer of a 3/4-sized refrigerator actually get?” In my imagination, I live in a world of carefully labeled frozen meat and an organizational system that makes finding what you need in a pinch as easy as 1-2-3. In reality, my freezer is a black hole of 35 different nuts, 6 different flours, unknown poultry from an unknown time period, two ice cube trays that most of the time I’ve forgotten to fill anyway so what’s the point, a hodge podge of interesting items like banana leaves and 1/4 of a bag of pearl onions, and 21 brown bananas.
