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If you happened to be in my house and heard me slurring together a long stream of loud and nasty words from the attached garage, you could correctly guess the freezer door had been left ajar and certain preciously-stored food stuffs had begun to defrost. (Or that a mouse had chewed a hole in something like my best bag of coffee.) Now I’m not dumb and my memory is intact; I always lock the freezer door after grabbing a pack of burgers or a quart of soup. I learned the hard way during Covid’s scarcity months that’s the only foolproof method to insure everything remains at 0 degrees F, which is where you need long-stored food. Somehow in the previous day or two, I had turned the key but perhaps didn’t push the door closed tightly. Luckily (phew and phew again) most things were still hard as a rock, but there were a couple of packages of –sigh– thawing meat and fish out toward the front of the middle shelf. 3 boneless heritage pork chops were tossed into the fridge for another night, but 2 good-sized tuna steaks needed nearly immediate cooking. Had I planned on fish? Did I have anything to go with it? Well, I’d better because there was going to be tuna for dinner.
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