<snip>

>  My in-laws live close by and have a large deep-freeze in their
>basement.  They let us keep some of our meet in it.  When we bought half a
>side of grass fed beef and a small lamb, I was able to stash some in their
>freezer.  If you don't have space in the house, perhaps you have a garage
>you can use to store a second, second-hand freezer or refrigerator-freezer.


Alas, neither a basement nor a garage have I.  I'm thinking of doing the NY
apartment trick, and putting it in front of a den window, with a cloth over
the front of it.  Which would automatically make it a cat roost, of course.
<snip>

>We dedicate an entire shelf in our refrigerator to protein foods---fresh,
>frozen and thawing, thawed, ready to cook, or cooked and leftover.  It makes
>it easy to find things when we need them and to have them ready for cooking.
>We dedicate certain shelves to vegetables as well.
>
>Cheers,
>Rachel


Thanks, Rachel.  I had started to stumble onto this.  I have the raw meat
at the lowest shelf (the coldest, and meat won't drip on other things.  I
have those cool glass shelves, too, so that helps.  I have fresh fruits and
things I might eat raw on the highest shelf.  Middle shelves get various
bowls of cooked or leftover items.  When I cleaned out all my "bad"
condiments and whatnot from the doors, that gave me space to do things like
put glasses of water with fresh herbs in the doorshelves.  My sister came
over yesterday and, opening my fridge for something to drink, stood there
dumbfounded for a moment.  Then she just sort of sighed, closed it, and got
a glass of water. <g>

Cheers,
Ro