There are two reasons why homemade soup will make its way into our freezer. 1.) The initial batch was gigantic because we had so many on-the-verge-of-spoilage vegetables to use. 2.) The soup was deemed “good-enough-to-take-up-valuable-freezer-space-but-not-good-enough-to-eat-all-week” and was froze because of it. In the weeks following Weston and I are left with a faint memory, easily summarized; “I don’t remember what was in it… but it was good the first time around.” Although we are normally pleasantly surprised when we thaw and eat frozen leftovers it is rare because we often overlook or ignore the random vegetables, beans, rice, and meat which were haphazardly tossed into a broth one night and called “dinner.” Leftover soup that gets ladled into fancy containers (which originally stored things like cottage cheese and sour cream) and froze for a rainy day dinner is comparable to the way dogs bury bones or a squirrels hide nuts. Petrified Freezer Soup has a tendency to deceive unsuspecting freezer guests that gaze in. It taunts, “Maybe I’m Gourmet Fundraising Cookie Dough… and maybe I’m not.” It is
partially our fault (for not labeling the container and/or listing the ingredients) that Freezer Soup is like a box of chocolates, in the sense that…we never know what we are going to get.
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