Rocklobster
Master Chef
I have been in the habit of going to the freezer for meat now for years. It is a huge chest freezer that is still there from when I had my restaurant in my house. I still have that mindset, I guess. That probably explains the 16 racks of baby back ribs in there.Mine is treated more like an oubliette...stuff things in and forget them. Until I open it to stuff more and nothing will fit. I think my shopping habits have changed and it's time my storage habits changed, too.