crispy tortellini with peas and prosciutto

Several years ago, a harebrained idea to make a wedding cake for friends led to me sharing a picture of the cake layers stacked up in my freezer, ready for their big debut. You’d think people would comment on the cake, right? Nope. More like: “You have an empty freezer. You have an empty freezer. How?” “I didn’t know it was possible to empty a freezer.” And I was all “People have full freezers? We just use it for vodka and ice cube trays.” Oh Deb of 2008. Come see your circa-2016 freezer and witness the havoc 8 years and 2 kids have wrecked on it.

Vodka? Used it up to make vanilla extract. Ice cube tray? Currently empty as we use a bag we bought for a party and are too distracted to make more. The freezer these days is something you open an inch at a time, so no blocks of baby food, soup stock, ice packs, monkey-shaped ice packs for boo boos, teething rings, bread and boxed frozen things (fish sticks, mini pizza bagels, zucchini pancakes) for lunchboxes fall on your feet. Sure, there’s lovely stuff like a tray of mac-and-cheese and a chocolate babka, but the are in equal measure with potstickers and tortellini.

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