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in for more, next came the stack of frozen rye
crepes, one pack of Sambazon acai
juice (expiration date 9/2004), gallon - sized freezer bags of cherries from my sister's tree, and pound after pound of frozen heirloom beans.
For those of you who are curious, I made note of everything
in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole
in one bag, red sauce
in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger
juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye
crepes; cooked farro, pound of green beans; pack of expired acai
juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.