It almost sounds like a classic novel. 🙂
Last Thursday, after returning from the store, I again found a little water leaking out of the freezer. This time, I knew for certain that I had shut it properly and no children had been near it. Hmmm… cheese in the door – soft. Meat on the top shelf? Yep, it was soft, too. But the light was still coming on.
We pulled out the freezer and found that something had chewed all the insulation off the pipes, and chewed through all the wiring to the compressor. Andy later found the culprit or his accomplice – a rather large rat. What gives? They have no right being in my garage. And why don’t they die when they chew through electrical cords? At least they didn’t set the house on fire.
Luckily, it had been pretty cold, and we didn’t lose too much (I did have to throw out a few packages of meat, and some leftovers). I had a roast that was almost completely thawed, but still cold, so I threw it in the crockpot with all the veggies from the freezer, a little garlic, and a few dashes of liquid smoke. The meat was great. Andy and the boys liked the veggies, but I hated them (there was cauliflower, peas, carrots, corn, and onions). Mom took the rest of the veggies home a few days ago.
Something else that had totally defrosted was a big bag of strawberries. I decided to use those and the last of the snickerdoodles that had defrosted. Since I spent Thanksgiving being sick, I had plenty of cranberries in the fridge. It wasn’t a really sweet dessert, but it was really good. The next day, the cookies had soaked up the juice and were like a thick pudding.
Strawberry-Cranberry Cookie Crumble
3 cups frozen strawberries, defrosted, with juices (mine were whole, unsugared, and I cut them in half)
1/2 to 1 cup chopped cranberries
sweetener (I used 6 packets of Splenda and 2 tsp sugar)
about 9 large gf snickerdoodles (mine were from The Gluten-Free Kitchen cookbook)
Mix strawberries, cranberries, and sweetener(s). Pour into baking dish, about 9×13. Sprinkle medium to large chunks of cookies on top. Bake in a 350° oven for about 40 minutes.
Next time, I might try some cookies whole, on the bottom, for a crust.
And because my children looked so nice on Sunday…
Andy has fixed the freezer now. We just need to get some insulation back on it, and get the food (that we could save) back from my Granny Reta’s house. And then clean the garage back up so I can get my car out of the cold. Brrr.