Eastside Road, Healdsburg, April 14, 2009—
GOD KNOWS, Lindsey said, when I asked how long those leg-of-lamb leftovers had been in the freezer. I suppose I could look back in the archives here, but I'm not going to bother. Lindsey hacked them into bits and cooked them with salt and pepper and potatoes and onions, probably easing things along with a little olive oil, in the black iron skillet. Green salad, of course. It's nice to be home.
Côtes du Ventoux rouge, "La Ferme Julien," 2007
3 comments:
Merry and I had an argument three days ago about how long the leftover lamb in the ice-box might last. She thought two days, I thought four.
Is this being risky?
I don't think I've ever had a fully substantiated instance in my life of having become sick to my stomach from a meal eaten at home.
I once contracted a terrible case of "the curse" from (I think) a local Mexican restaurant way back in the 1970's. I literally had to crawl back and forth from the bed to the bathroom for a week. One reason I don't go to "Latin America" I suppose.
Lamb in the icebox (and it's so nice to know I'm not the only one uses that term), I'd think a week would be okay. Our lamb was not in the icebox, but the freezer. I still think of the freezer as some sort of magic tomb, conveying to its contents a blissful kind of suspended animation. I know this isn't true, of course; there's freezer burn for one thing; but at an early age I associated our Sears Roebuck chest-type freezer (I don't know how Mom got Dad to buy something from the anti-union Sears Roebuck) with a mystical Egyptian sort of thing. Perhaps I read about King Tut the day before the freezer arrived. Things like that happen to kids.
Lamb keeps forever in the freezer, especially if you leave it there.
My parents had a freezer too. They would buy a "side of beef" each year, and we had to figure out what to do with the organ meats and tongue etc.
On hot summer days, I'd sneak down to the basement and scoop out vanilla ice-cream in the semi-dark. Delicious pleasures!
We put up some things from the garden. The best was green beans cooked in bacon bits. They tasted even better after a few months in the deep freeze, not sure why.
The only negative I can recall is that the freezer would occasionally build up static electricity, and once in a while you'd get a good strong jolt from the big chrome handle.
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