Today’s theme was “Empty out the freezer”.  In support of that goal, I made a berry pie for the very first time ever!  I bought a crust (let’s not be crazy here – I don’t have the time or inclination to experiment with crusts right now) and unloaded probably about half of the frozen fruit into it.  I had been warned by multiple recipes that using frozen fruit would add liquid to the pie, but those recipes didn’t prepare me for reality.  Folks, I made fruit soup in a pie crust.  It’s delicious fruit soup in a pie crust, don’t get me wrong.  But still, you can basically drink this pie.  Maybe it’ll firm up in the fridge.

Next up, frozen vegetables in a casserole!  It’s basically Thanksgiving’s green bean casserole, but with green beans, broccoli, peas, some cauliflower, and a few carrots.  And cheese.  And some sour cream added to the cream of mushroom soup.  I used almost all of my frozen vegetables, so it’s just as well that the glass pan I had available was the one a size up from 9×13.  (My 9×13 has the rest of the brownies in it.)  Guys, it’s so good.  And I made SO much, so yay leftovers!

The freezer is full again, but now at least there’s room for the ice cream (because pie), the frozen waffles (Jack loves them), and the popsicles (they’re going to blow his mind).

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