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http://www.thekitchn.com/feedburnermain

“I wish we were as good at putting things in the bank as we are at putting things in the freezer,” said my husband, Jim, one night after dinner. I was struggling to wedge a container of fresh-made lamb dumplings in between the ice cream and an odd-shaped container of chicken stock. His point was made: I’m a little obsessed with freezing things.

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