There were once no fridges.
Rooting beyond the purple stuff for Sunny D, popping open last night’s salty leftovers, and fishing out oily salad dressing that expired two years ago were dreams, dreams, they were all just dreams. Back then We The People stored food with uncold techniques like canning, drying, salting, and pickling. As you can imagine, dinner most nights was beef jerky, pickled onions, and canned peaches. And maybe a glass of pond water if you were lucky.
Of course, nowadays most of us have big humming boxes keeping our cola cold, milk fresh, and veggies crisp. It’s easy to take them for granted and get used to the ever-present convenience, but when your fridge is jammed, broken, or without power, you notice all right. Clumpy milk and hot yogurt get noticed all right.
That’s why it’s great using nature as a fridge or freezer.
If you’re from the snowy side of the planet you love tossing a few cans of Coke in a fishnet in a chilly lake, leaving frozen burgers outside by the barbecue, or planting a bottle of white wine on the back porch before the guests come over. Sure, sometimes the drinks get a little too cold or a bit covered in snow, but more often than not Ma Nature does the job jussssssssssssst fine.
AWESOME!
Join us! The Book of (Holiday) Awesome will be launched in Toronto at the Indigo Manulife Centre on Monday, November 14th at 7pm. I’d love to meet you there.
