Friday noonish and I’m remembering Agatha Raisin‘s deep freezer that housed (houses?) her frozen ready meals (Americans say tv dinners), along with casseroles from Mrs. Bloxby & assorted offerings from other Carsely friends.
Considering the small (by American standards) size of U.K. fridge/freezers, do they still have deep freezers?
Remembering my own experience here across the pond, there was a time when folk could purchase half a side of beef and get a freezer to put it in — cut up and portioned into neat freezer-paper wrapped packages, of course! In some places — I’d guess cattle country — you probably still can.
Over here most everyone has a combo fridge/freezer, with no room for half a side of beef. We apartment dwellers are on a stricter regime: See mine at left. Of course, there are plenty of old fridges in house basements, chock full of extras, both frozen and un-.
So why the pretty pear picture? I ordered a bag of organic pears from Aldi’s, and when it arrived they were all green. I was in a bit of a quandary: What to do with green pears?
Time to do a little searching on the ol’ web… where I discovered that pears are shipped unripened. They’ll hold in that condition in a fridge for some weeks.
If left sitting on a counter, they’ll ripen in company with other pears, as they all exude the same gas-whose-name-I-don’t-recall.
Or you can put an apple or a banana in with ’em to hasten ripening. (They exude the same gas). Plus — you can also let them ripen in a brown bag on the kitchen counter. With or without the extra fruit.
Living in a southern section of the country where bugs are rampant year-round, I wasn’t about to leave anything around that might attract ‘visitors.’ 😱
I used the brown bag method, and yesterday and today have enjoyed a lovely, ripe pear, with two more ripe ones in the fridge for the weekend.
Another four green ones are being cosseted in the fridge ~ Autumn’s on it’s way.
Hope whatever your next season is, it’s a good one!