Something In My Freezer Smells

For the last few days, each time I open up my freezer, I get a whiff of something not so pleasant. And I can’t figure out what it is. It kinda smells like bad fish – like lying in the middle of my freezer amidst all the frozen food is a piece of defrosted, unwrapped, spoiled fish. Well, we all know that’s not possible.  So what's going on?

I emptied the freezer out, and smelled everything in it. It wasn’t the popsicles, or frozen Lean Cuisines. Even though that piece of chicken has been in there for well over a year, it wasn’t that either. Veggies all checked out. Even the tilapia filets passed the smell test. Plastic containers of homemade chicken broth remained sealed and odor free.

Ice cubes! That’s it… it has to be. Ice cubes are really the only things in there that could pick up the stench of something gross and hold on to it. Sniff, sniff. Nope, not the ice cubes. Should I throw them away and make fresh ones, just to be safe? Nah, but I will mix myself up a quick vodka tonic.

All this project left me with was very cold hands. And the realization that I need to figure out something to do with those two pounds of phyllo dough.

My freezer still smells. Everything in it appears to be guilt free. And I am stumped.

But… I did stumble across two bottles of my homemade limoncello from a couple of Christmases ago. And since it requires some lead time, and the holidays are right around the corner, I decided to share the recipe with you. (The recipe is credited to Michael Chiarello, founder of Napa Style, Food Network host, and winner of the first season of Top Chef Masters.)

       Limoncello

• 12 lemons, peel only (no pith!)
• 3 sprigs lavender (optional)
• 2 liters vodka
• 6 cups sugar
• 3 cups water

1. Put the lemon peels, lavender and vodka in a container, seal and let stand for four weeks.
2. After four weeks, strain mixture into a separate container. (Mike recommends a decanter, I’m not sure it really matters. Since I don’t have a decanter, I’m pretty sure I didn’t use one.)
3. Mix the sugar and water in a medium saucepan and bring to a boil. Reduce the heat and simmer until all the sugar has dissolved.
4. Let cool, then add the vodka mixture.
5. Store in the freezer for up to one year.

When I made this, I did not include lavender. I bought really cute glass bottles from the Container Store, and made tags on my computer. I tied the tags to the bottles using raffia, and gave the limoncello out as Christmas gifts. I found that the color was not as creamy yellow as the limoncello you buy at the liquor store, but the flavor was better. (You know I taste tested this, so you can trust me.)

And even though the recipe specifically says that it keeps for up to one year in the freezer, and I’ve had it for at least two, it’s not what smells in my freezer.

The Prodigal Foodie Has Returned

I have been noticeably absent from my wannabe foodie blog. Okay, I’m pretty sure that I’m the only one who noticed I was absent, but even though, I’m gearing up for a comeback.

The last few months have been a bit of a personal challenge for me. In June, I was diagnosed with Hodgkins Lymphoma, and spent the rest of the summer and into the fall getting treatment. It was a rough time, but I cannot deny that I had it much easier than most cancer patients. And I’m happy to report that my treatments are over, my long term prognosis is beyond excellent, I’m back to work (okay, maybe not so happy to report that), and I can taste and appreciate good food again.

 I’m working on a few posts to get myself back on track. Here’s a preview of what’s to come:

• Something in my freezer smells
• Cooking tips and techniques
• Kitchen cheat sheets

I hope my scant few readers are still interested in what I have to write. Laugh with me or at me… just please still read me!!