- Thread starter
- #671
Not counting, of course, the things we put in there for more or less LONG TERM storage, like the Carozza sauce container that came from a restaurant that has now been out of business for at least 20 years (against the day when I want to try and replicate it). Or the alligator roast I am still trying to convince my parents to cook and serve (maybe two weeks from today; since it is such a Cajun item, alligator seems appropriate to serve on Mardi Gras.)Or, in our house, the freezer, to see if we are desperate enough to risk taking apart the contents and risking a frozen food avalanche in the hopes that there is some palatable thing in there we forgot.