Leftovers garnish two reactions-- 1) those who are appalled by their mere existence and 2) those who strive for ways to have more. My mom raised me to be the latter. We'd make massive quantities of food, eat the leftovers for lunch all week and freeze the rest.
So just imagine my freezer -- stuffed to the limit with meat (if it's on sale, why not buy extra and freeze the rest?) and lingering portions of meals. The only time this can backfire is during a very long electricity outage.
It's rather ironic that this happened after a post where I ranted about my apartment. After months and months, the electrical wiring is finally getting fixed. Unfortunately, while the electrician was making an estimate, he forgot to flip a random switch back on. And this switch was plugged into none other than the fridge.
When I returned home after a weekend away to a warm fridge/freezer, I knew I was in trouble. Cleaning it out later that night, I filled 5 garbage bags. I'm responsible for a majority of it. One roommate is always at his girlfriend's, the other rommate doesn't eat (I'm not exaggerating. She lives on water and lettuce. I'm her worst nightmare). So there is a downside to packing so many leftovers in the freezer after all.
The condiments were saved, at least. Luckily, I had been recently inspired by this Salon article that told me a majority of the condiments I stored in the fridge did not need to be. Many of them had already been moved to the cabinet. I'm taking a chance on the rest, including my recent Kool-Aid Pickles, which I made after a recent NY Times article profiled the Southern treat. I had never even heard of such a thing until the article. But being that the recipe was Southern, I had no choice but to try it.
The dill pickles are soaked in double-strength fruity Kool-Aid for a week until they are stained red (or whatever color/ flavor you've chosen; I could only find cherry.). In the end.. they taste like pickles dipped in Kool-Aid.. Which is EXACTLY what they are. I'm not really sure what I was expecting. I have this preconceived notion that most any recipe from the pages of the NY Times is a goldmine until proved otherwise. This was proved otherwise. Let's celebrate other Southern creations like biscuits and gravy, tomato sandwiches and sweet tea. Let's leave the pickles and Kool-Aid separate.