I’m In Ur Fridge…

Refusing to thaw!

Two days ago, we took the big roasting chicken out of the freezer to make room for the frozen veggie restock (we ran out of everything, so I bought around 15 bags) and anticipated meat purchases if I ever actually get to BJ’s (or current sales at other stores).

Apart from a slight layer on parts of the outside, barely enough to discern, it is still frozen solid.  I increased the thaw more in a couple minutes with water running on it in the sink than two days in the refrigerator accomplished.

Oops.

All of this is not helped by my having looked at a clock, seen 3:30, and wondered if the clock in question hadn’t fallen back an hour to the “correct time” yet.  Seeing that was correct, I pulled it out and… yeah.  It’s in now at low heat, covered in foil, thawing/precooking enough for me to remove the giblets packet and cook it the rest of the way more normally.  We’ll eat it tomorrow and have something else for supper.  Maybe fried rice.  Last night was vegetarian, which we haven’t done in a long time, unless you count something like hamless scrambled eggs and cheese, or grilled cheese sandwiches and tomato soup.  We had chicken Rice-a-Roni, lima beans, corn, and coconut pudding afterward.  The flavor of pudding would be better in or paired with something.  Had we not been out of eggs, I’d have made corn bread.  But then, had we not been out of eggs, we probably would have had ham and eggs.  Or had I thought of it sooner, we might have had shredded pork in the crockpot.  Someday I’d like to figure out how to replicate Rice-a-Roni homemade.  I could probably get the flavor approximately right, especially if I bought saffron, which I believe it contains.

It’s funny, you can go for days without touching an egg, but then when you’re out it seems they are needed for everything.

Next time I must remember the bird will not thaw in the refrigerator in any rational length of time.  I can cook it and have it turn out fine if it’s not fully thawed, but this is ridiculous.

Posted by on 11/10 at 03:58 PM

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