My husband and I just polished off a box of Mayfield’s ice cream sandwiches. The sandwiches are wrapped in yellow and brown wax paper. They are small, maybe 3 inches long by 1.5 inches wide, and the ice cream inside the chocolate wafers is astonishingly white. They are the perfect snack, only 110 calories each. Only problem is, it’s not easy to stop at one.
Another frozen food I really like is Stouffer’s macaroni and cheese.
The trick to Stouffer’s mac & cheese is giving yourself enough time to heat it in the oven, not the microwave. Now I am big into making homemade mac & cheese (from the excellent recipe in The Gift of Southern Cooking), but Stouffer’s is damn good, especially if you let it cook long enough that it gets all brown and crusty on top. When I go to my parent’s house in the mountains to write, I eat Stouffer’s mac & cheese almost every night, that and a salad made from Bibb lettuce and pre-made dressing.
Normally I’m a shake up my own dressing kind of a gal, but when I’m under the gun with work it’s nice just to open a bottle.
The other frozen food item I frequently eat is frozen French bread. Now this is a little different from the Mayfield’s sandwiches and the mac & cheese; this is French bread from Alon’s bakery, the best bakery in town that happens to be about two miles away from where I live. I will buy three loaves at a time, cut each loaf in two, wrap the halves in aluminum foil and freeze them until needed. As soon as Alan or I starts prepping dinner, we pop a frozen loaf in the oven, and in 25 minutes it is ready to eat: hot, crusty, and delicious.
I love having a supply of good food in the freezer. Not only because it makes me feel prepared for things like unexpected snowstorms, but also because frozen food is a bit of a subversion to the kind of food we usually eat–organic, fresh, local. I love eating the Michael Pollan way, but sometimes it can become oppressive. That’s when I reach for the treat wrapped in yellow and brown wax paper…
Long live Mayfield’s.